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!

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!)

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