inutes). Spoon 1 tsp. melted green pepper jelly over each of 12 cheesecakes
Stir in cheese, garlic, onions, pepper and Worcestershire. Pour over crust
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.
Put ground peppers and sure jell in pan. Combine food coloring and vinegar and add to pepper mixture.
Boil mixture hard for 1 minute. Add sugar and boil hard for 2 minutes. Spoon into hot jars and seal. Makes 4 pt.
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.
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.
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.
Blend pepper and vinegar.
Let cook until mixed.
Add sugar slowly, stirring until all is added.
Let come to a rolling boil. Add Sure-Jell and food color.
Pour into jelly jars and seal.
Combine plum juice and Sure-Jell in a large thick pot.
Cook to a full rolling boil, stirring constantly.
Quickly add sugar. Bring to a full rolling boil and boil for 1 minute, stirring constantly.
Remove from heat.
Skim bubbles off the top with a large spoon.
Ladle into hot jars.
Seal and let cool.
Yields 9 cups of jelly!
Cook first 4 ingredients in heavy pan over low heat to dissolve sugar.
Bring to boil and add 1 box of Certo or Sure-Jell.
Bring back to boil and cook for 4 minutes.
Stirring all the time, skim the foam from top.
Add a couple drops of green food color.
Pour into jars and seal.
May also freeze.
Use with cream cheese and crackers.
Also good with meat.
Grind all peppers and onion in food processor.
Drain juice. In separate bowl, mix Sure-Jell, sugar and vinegar.
Stir thoroughly and add ground peppers and onions.
Bring to a boil (hard boil).
Once at hard boil, boil 60 seconds.
Remove from heat and stir in 6-ounces Certo.
Skim bubbles and seeds if any.
Ladle into jars to almost top.
Seal or use paraffin seal.
Bring jelly and Sure-Jell to a hard boil.
Add sugar, Jell-O and lemon juice.
Boil 8 minutes.
Boil tomatoes and 4 cups sugar 10 minutes.
Add Sure-Jell and boil 2 minutes.
Remove from heat and add Jell-O.
Pour into clean glass jars and let set for 24 hours, then cover with wax.
Grind apples and peppers.
Combine all ingredients except Sure-Jell.
Cook just until it comes to boil.
Remove from heat; let set 5 minutes.
Add Sure-Jell.
Cook to rolling boil per instructions on Sure-Jell package.
Boil peppers, sugar and vinegar for 5 minutes.
Let stand 10 minutes, then strain.
Add Sure-Jell and few drops green cake coloring.
Can.
Mix peppers, vinegar and Sure-Jell.
Bring to hard boil.
Add sugar and bring to a rolling boil for 1 minute.
Pour into hot sterilized 1/2-pint jars and seal.