inutes). Spoon 1 tsp. melted green pepper jelly over each of 12 cheesecakes
Stir in cheese, garlic, onions, pepper and Worcestershire. Pour over crust
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.
Heat sugar and vinegar until dissolved.
Add pepper and boil hard 1 minute. Remove from heat, add few drops green food coloring and Certo.
Let stand 5 minutes.
Pour into jars.
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.)
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.
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.
Put red pepper and green pepper and a little vinegar in blender and blend.
Pour into a saucepan and add the rest of the vinegar and the sugar.
Bring to a fast boil.
Add Certo and stir one minute.
Bring to boil again and skim foam.
Boil for 1 more minute and add food coloring.
Remove from heat and cool.
Put in jars and seal.
Serve over cream cheese with crackers.
In blender, place green pepper, hot pepper and cider vinegar. Blend for a few seconds.
In a 6-quart saucepan, combine pepper mixture and sugar.
Rapidly bring to a rolling boil that cannot be stirred down.
Remove from heat for 10 minutes.
Skim off froth. Stir in Certo and seal in hot sterilized jars.
Makes 6 to 7 half-pints.
Bring green pepper, hot peppers, sugar and vinegar to a rolling boil.
Boil hard for one minute.
Remove from heat, stir in about 4 or 5 drops green food coloring.
Add certo.
Let stand 5 minutes. Skim off foam.
Put in small jars and seal.
Great on crackers with cream cheese.
Bring to a boil the sugar and vinegar.
After sugar is dissolved, add the chopped green pepper and the hot peppers and boil for 5 minutes more.
Add 1 bottle of Certo and a 1/2 bottle of red food coloring.
Pour into sterilized jars.
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.
In heavy pan, combine sugar and 1 cup white vinegar; cook slowly until sugar dissolves.
Blend the jalapenos, green pepper and 1/4 cup white vinegar; blend into a puree.
Add puree to first mixture; bring to a boil, stirring constantly.
Cook 2 minutes. Remove from heat and skim foam or strain.
Add food coloring (green) and 1 bottle Certo.
Immediately fill hot, sterile jars. Clean tops.
Use paraffin to seal, if desired.
Refrigerate.
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