Sunday, December 14, 2014
Cream Cheese with Pepper Jelly
I love the flavor of this Cream Cheese with Pepper Jelly. You can make it hot or mild. I used 3 jalapenos and 1 serrano, and mine turned out mild. It's also good on sandwiches or toast. Enjoy!
CREAM CHEESE WITH PEPPER JELLY
1 red bell pepper, seeds and stem removed, coarse chopped
3 jalapenos, seeds and stems removed, coarse chopped
1 serrano, seeds and stem removed, coarse chopped
1/2 C apple cider vinegar
3 C sugar
One 3-ounce pouch liquid pectin
One 8-ounce block cream cheese
Crackers, for serving
NOTE: I removed the seeds from the jalapenos and serrano, and my jelly was mild. You can leave some or all of the seeds in for a hotter jelly.
Put the bell pepper, jalapenos, and serrano into a food processor. Pulse until the peppers are all small pieces but not completely chopped.
Put the pepper mixture, sugar, and vinegar into a pot large enough to prevent boiling over. Whisk the mixture together. Bring the mixture to a boil and boil 3 minutes. Whisk in the pectin and boil and additional 1 minute. Remove the jelly from the pot and refrigerate until cold. Serve some of the jelly over a block of cream cheese with crackers. (You will have some left. Go ahead and try some on a sandwich...or toast...or with chips!)