Makes 2 cups
-1.5 cups red jalapenos, seeds removed and cut into 1″ pieces
-1 cup red bell pepper
-1 green apple, cored and chopped
-1 cup vinegar
-2 cups sugar
Place the chillies, bell peppers and apple in the bowl of a food processor and pulse until coarsely mashed.
Transfer the mixture (along with any juices) to a heavy-bottomed, high-sided pan. Add the vinegar and sugar. Stir well and bring to a boil.
Cook, stirring often, for 25-30 minutes or until the jelly thickens. A tiny bit of jelly when placed on a frozen plate will appear to be set, rather than runny.
The jelly will thicken as it cools so do not overcook it or else it will get too hard to spread.
Ladle the jelly into clean glass jars and allow to cool before covering. Keep in refrigerator or can them in a hot water bath for longer term storage.
Adapted from Tadka Pasta