Jalapeño Pepper Jelly
My son told me his friend had brought and amazing appetizer to a work for a potluck meal. His friend gave him the recipe and he went home and made it. Then he brought it over to my house. As I was eating it, I could not believe how wonderful it was. I asked him for the recipe and he wrote it down.
After thinking about it, I realized I looked at this recipe a thousand times while looking up recipes in one of my favorite church cookbook. It was so good, I made a batch and put all eight jars it in my refrigerator for the past six months or so pulling it out when I need a quick appetizer or snack.
Jalapeno Pepper Jelly
Printer Friendly Recipe
1 C. Green Bell Peppers, diced
1/4 C. Jalapeños, diced
1 package Canning Pectin
1/2 C. Red Bell Pepper, diced
1 1/4 C. Cider Vinegar
6 C. Sugar
1 Pkg. Cream Cheese
1 Pkg. Crackers
Place green bell peppers and jalapeños in a blender with 1/2 cup of the vinegar. Blend until smooth. Pour mixture into a 4 quart saucepan; add rest of vinegar. Stir in diced red bell peppers and sugar. Bring to a hard boil. Remove from heat and let stand 5 minutes. Skim foam and then sprinkle on dry pectin. Stir until well blended. Pour immediately into sterilized jars.
I used 8 oz. jars and I think I had about 7 jars full. Put lids on them and keep in your refrigerator unless you seal the lids and then you can keep them on your shelf.
Pour over 8 oz. of cream cheese and serve with Wheat Thins.
