Makes 1½ cups jelly
1 cup Foster’s Seven Pepper Jelly or your favorite pepper jelly
¼ cup chopped fresh mint
3 tablespoons red wine vinegar
1 teaspoon freshly ground black pepper
Combine the jelly with the mint, vinegar, and pepper in a bowl and whisk until all ingredients are blended. Refrigerate in an airtight container until ready to use or up to 1 week.
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