Red Pepper Jelly
It’s crazy to think about. I made everything from blackberry to strawberry, and even unique concoctions like champagne ginger peach. Of all the jams, one of my favorites was Red Pepper Jelly. I know it sounds different, but I love it.
Yes, and I think that’s what makes it work so well with cream cheese and crackers. This is my favorite way to serve it! The slight sweetness from the jelly is a perfect match with a salty cracker and smooth cream cheese.
Now, before we get into the recipe, I want to point out one thing. As I mentioned above, you can add jalapeño pepper to this jelly. It gives it just a little kick that works nicely with the cream cheese.
red bell pepper green bell pepper jalapeño pepper apple cider vinegar pectin sugar cream cheese crackers
Begin by sterilizing six 8-ounce canning jars and lids according to the manufacturer's instructions. Begin heating your water in a hot water canner for processing.
Place the red bell peppers, green bell peppers, and jalapeño peppers into a large saucepan over high heat. Mix in the apple cider vinegar and Sure-Jell pectin. Bring the mixture to a rolling boil while stirring constantly.
Then, quickly ladle the jelly into your prepared jars, filling each to 1/4 inch from the top. Cover with flat lids; then screw on the bands tightly.
Place the jars into the canning rack, and slowly lower the jars into the canner. The water should cover the jars completely, and should be hot but not boiling.
To serve the Red Pepper Jelly Appetizer, simply, place the block of cream cheese on a plate. Then, spoon the red pepper jelly on top of the cream cheese. Serve with crackers.