Cheesy Pepper Jelly Recipes

CHEESY PEPPER JELLY WONTON CUPS

Steps:

• Preheat oven to 375°F. Place one wonton wrapper over a mini muffin tin and gently press into the tin to create a "cup". You can also use a tart tamper to gently press the wonton cup into the muffin tin. Continue until you have 12 wonton wrapper cups in the pan.
• Mix together the cream cheese, jalapeno, scallion, ginger, garlic, pepper jelly, and a pinch of salt. Scoop the cream cheese and pepper jelly filling into the wonton cups, dividing evenly among the 12 cups. I generally fill them 3/4 full - if not all the way - because the cheese will melt down into the cups.
• Bake for 10-12 minutes until cheese is bubbly and wonton cups are golden brown. While wonton cups are baking, stir together cilantro, scallions, and cashews. Remove the baked cups from the muffin pan and set on a serving tray. Top with the cilantro mixture and serve warm.
• Serve with additional pepper jelly for an added bonus!

EASY HOMEMADE HOT PEPPER JELLY

Steps:

• Run the red and green peppers through a coarse grinder, or pulse in a food processor until finely chopped. Transfer to a strainer, and drain really well. This is key to your success.
• While the peppers are draining, sterilize your jars by boiling or using the dishwasher. Keep hot.
• In a large pot, combine the peppers, vinegar, white sugar, red pepper flakes and pectin. Bring to a rolling boil over high heat while stirring constantly. A rolling boil is one that does not stop when stirred. Boil for 1 minute.
• Remove from the heat, and ladle into hot sterile jars to within 1/2 inch of the top. Seal with new lids and rings. Place into a boiling water bath for 15 minutes. The jars should be completely covered by water. Remove and let cool. The jelly will be somewhat loose. The last jar may not be full. Just refrigerate, and use within a week or two.

CHEESY THUMBPRINT APPETIZERS WITH HOT PEPPER JELLY

Steps:

• Blend Cheddar cheese, flour, and butter in a food processor until dough is a coarse-meal texture and forms into a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Shape dough into 1 1/2-inch balls and place 1 inch apart on a baking sheet.
• Bake in the preheated oven for 5 minutes. Remove from oven; press thumb into top of each ball, creating an indentation. Spoon about 1 teaspoon pepper jelly into indentation. Bake until edges are golden brown, about 5 minutes.

HOT PEPPER JELLY

Steps:

• Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
• Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
• Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
• Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

PEPPER JELLY APPETIZER

Steps:

• Spread jelly over the block of cream cheese. Serve with your favorite crackers.

CHEESY PEPPER JELLY

Steps:

• In a bowl mix the cream cheese and pepper jelly. Serve with olive oil and black pepper crackers.