Pepper Jelly Danish Recipes

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

Steps:

• In a large, stainless steel saucepan, combine green pepper, white vinegar, and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
• Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat
• Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes.

KISS JALAPENO PEPPER JELLY DANISH

Steps:

• Unroll 1 can crescent roll dough onto a lightly floured surface, divide into 2 pieces, separating at center perforation.
• Press each piece into a 7-inch square.
• Bring corners to center, partially overlapping each, gently press corners into centers using thumb, making a small indentation.
• Repeat process with remaining cans of crescent rolls.
• Transfer to lightly greased baking sheets.
• Stir together cream cheese and egg; stir together pepper jelly and honey.
• Spoon 1 tablespoons cream cheese mixture into center of each dough circle, and top with 2 teaspoons pepper jelly mixture.
• Bake, in batches, at 375 for 15-18 minutes, or until golden brown.