My grandmama's recipe is delish on cold fried chicken, crackers, veggies or whatever else. It's best with a layer of cream cheese served underneath the layer of jelly on whatever you decide to use it on.
Cook time is an approximation / guess because I've only watched her make it. Cook time includes the set time overnight.
Here are my grandmama's notes: "I found that using the 1/4 teaspoon in your measuring spoons makes it super easy to scoop all of the jalapeno seeds out of the jalapenos before you chop them up in the food processor. Just a hint I thought you might like to know. Also, it isn't the seeds that make it hot it is the membrane of the jalapeno. I think it's prettier when there are no seeds though and using the little measuring spoon saves all of the mess of having to scoop them out if you miss them."