inutes). Spoon 1 tsp. melted green pepper jelly over each of 12 cheesecakes
Stir in cheese, garlic, onions, pepper and Worcestershire. Pour over crust
Slit each date lengthwise, but do not cut in half. Spread each date to open slightly.
Spoon about 1/2 teaspoon of boursin into each date, spreading evenly.
Arrange dates in a single layer on a serving dish. May be prepared to this point and refrigerated for up to 24 hours. Just before serving, top each stuffed date with 1/4 teaspoon pepper jelly.
In a large saucepan, combine green pepper, jalapeno peppers, sugar and vinegar.
Heat to boiling.
Boil 1 minute, stirring to prevent boiling over.
Remove from heat.
Stir in pectin, mixing well.
Let stand for 5 minutes.
Skim off white film which forms on top.
Mix in food coloring.
Strain if you prefer a clear jelly.
Pour into hot sterilized jars.
Top with sterilized 2 part lids and tighten bands.
(Do not double recipe.)
Place green pepper, jalapenos and vinegar in blender. Pulverize.
Place over high heat in large pot.
Add sugar.
Bring to hard boil.
Add food coloring.
Add Certo.
Skim top if necessary.
Pour into jelly type jars.
Cool and cover with lids. Store in refrigerator or freezer.
Serve with cream cheese and crackers, topped with jelly.
Chop pepper and drain off juice very well.
Boil pepper, sugar and vinegar for 6 minutes.
Add Sure-Jell; boil 3 more minutes. Pour into jars and seal.
To serve, spread cream cheese on Ritz crackers and a drop of pepper jelly.
Very good.
Mix cheese, onions, mayo and pecans.
Roll into desired shape.
Refrigerate for 2 hours or until firm or ready to serve. Pour pepper jelly of choice on top and serve with snack crackers.
Blend all ingredients together except jelly.
Wrap in plastic wrap and let rest overnight.
Roll to 1/8-inch thick and cut into circles.
Place about 1/4 teaspoon pepper jelly in the center of tart and fold over; crimp and seal.
These may be frozen now, or baked at 350\u00b0 for about 10 minutes.
May be warmed in the microwave after they have been baked in the oven and cooled.
(I do not like this way as they seem soggy to me.)
Best to freeze for future use, then bake as needed.
Combine green pepper, vinegar, sugar and pepper sauce in stainless steel pot.
Bring to full boil over high heat.
Remove and set aside for 20 minutes.
Return to heat and bring to boil for 2 minutes.
Remove from heat; add liquid pectin and food color.
Stir, mixing well.
Remove skim if necessary and pour into hot, sterilized jars.
Seal according to manufacturer's directions.
May be spread over cream cheese square or spread on round cracker for appetizer.
Yields 8 to 10 half pints.
to 1 tsp of jelly.
May be served as
large Tablespoon, spread enough pepper jelly on each tortilla, stopping about
Combine red pepper jelly and 1 tbsp of the
For the pepper jelly: Combine the vinegars and corn
This makes 2 serving trays so on 2 trays form a ball about 5-inches wide from each container of cream cheese.
Form an opening in center of ball and spoon in jelly.
Then arrange crackers around the ball and serve.
For a more attractive look, use red jelly with wheat crackers in one and green jelly with vegetable crackers on the other.
Boil sugar and vinegar until clear.
Grind green pepper finely. Pour into vinegar and boil 1 minute.
Turn off heat and cool.
Add one 6 ounce bottle Certo and 6 or 7 drops green food coloring. Pour into sterilized jelly jars; seal with paraffin.
If using brick cream cheese, you can spread the pepper jelly over the entire brick and refrigerate then place on serving plate with wheat crackers.
Otherwise, just spread desired amount of cream cheese on a cracker, then top with desired amount of pepper jelly. Enjoy! :).
Combine chopped green pepper, vinegar, sugar and Tabasco in 3-quart saucepan.
Bring mixture to a boil over medium heat and boil for 5 minutes.
Remove from heat and add pectin and food coloring.
Return pan to medium heat; bring mixture to boil.
Boil for 2 minutes and pour immediately into hot, sterilized pint size jars.
Seal with paraffin.
Yield:
7 cups.
Jelly may be stored in a cool dry place for up to 12 months.
Serve with cream cheese and crackers.
Blend peppers and vinegar in blender, one cup at a time.
Put sugar in large pot.
Add vinegar and pepper.
Boil 2 or 3 minutes. Add Certo and coloring.
Stir 3 minutes after it comes to a boil. Skim off foam.
Pour in jars.
Cover with wax.
You can make it red by using sweet red peppers and red coloring.
Makes 6 jars or 2 small jars.
Place cream cheese on serving plate and spoon a generous amount of pepper jelly on top.
Provide a small serving knife (butter knife) and serve with assorted crackers, Melba toast and bread sticks.
Combine peppers and vinegar in a blender.
Pour in a saucepan (remove seeds).
Combine 2 cups vinegar with green pepper in blender.
After blending, pour into saucepan with peppers.
Stir in package of Sure-Jell and sugar.
Stir and boil 1 1/2 minutes. Pour into jelly jars.