Ever heard of Pepper Jelly? A friend recently brought this recipe to my attention and I couldn’t wait to try it. I’m always looking for new appetizer ideas to bring places or just have in the house for unexpected guests. This is perfect. As long as you have package of cream cheese and crackers in the house along with a jar of this Pepper Jelly, you’re good to go!
How does it taste? I was a bit hesitant as I was stirring, stirring, stirring the jelly until it came to a rolling boil. I’m not a spice girl (neither part of the group nor one who likes real spicy foods). After trying salsas/chilies around family members, my mouth can only handle a little spice. And like I said, as I was stirring, and the cuts on my hands were starting to burn (NOTE: do use gloves when cutting/de-seeding jalapenos…I learned the hard way!!!) I was starting to think…what if this ends up to be too spicy for me…should I have used less jalapenos? Well, there was only one way to find out, which was to finish stirring, stirring, stirring can the jelly and then give it a try! So I finished it up, threw some in the fridge overnight and had a taste the next day. SO glad I made this stuff!
I’ve noticed a very common use for Pepper Jelly (as mentioned above) is to pour it on a block of cream cheese (nuke the block if desired) and serve with crackers. The coolness of the cream cheese complimented the jelly perfectly! Not to spicy but had a touch of heat and of course had a nice sweetness to it also. After all, it is considered a jelly and what is jelly without sugar.
Here are some other people’s comments on this Pepper Jelly Appetizer which I found off of Allrecipes.com:
“This was sooooooooooooo awesome. Hubby went crazy over it. We have served this with summer sausage as well, and the combination is outstanding. Definitely on my rotation list for appetizers.”
“A little unsure of combination but it turned out to be the HIT of the party. Many requested the simple recipe and will serve it again.”
“One of the easiest and tastiest appetizers. The sweet and spicy along with the cool and creamy cream cheese. Could eat and eat and eat!!! AMAZING!”
Does that convince you to give it a try? If you’re wondering what else you could use some Pepper Jelly for, check some out here. And let me know if you try any of the suggestions! Would love to hear about it.
As for the pepper Jelly recipe, it originally came from Kraft Foods and, like I said, was brought to my attention from a friend who got introduced by it from her sister-in-law. Isn’t it funny how great recipes are passed on from one person to another so easily! I love it! Anyway, enough of my blabbering. Here is the recipe!
2 medium red peppers, seeded, finely chopped (about 1-1/2 cups)
2 medium green peppers, seeded, finely chopped (about 1-1/2 cups)
10 large jalapeño peppers, seeded, finely chopped (about 1 cup)
1 cup cider vinegar
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
5 cups sugar, measured into separate bowl (See tip below.)
Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Place peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Recipe from Kraft Foods