. Bake at 350\u00b0 for 10 minutes or until set
onions, pepper and Worcestershire. Pour over crust and bake for 30 minutes
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.)
For the pepper jelly: Combine the vinegars and corn
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.
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.
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.
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.
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.
Sprinkle with sesame seeds, ginger, pepper and paprika. Place a meat
large Tablespoon, spread enough pepper jelly on each tortilla, stopping about
Combine red pepper jelly and 1 tbsp of the
he courgette and the green pepper. Stir and fry for five minutes.
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.
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.
f vinegar, 1 cup of pepper jelly in saucepan over medium heat
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.
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.
rocessor. Blend in half the jelly.
Oil a 9 inch