Jalapeno Jelly And Cream Cheese Dip Recipes
JALAPENO JELLY AND CREAM CHEESE DIP
My Grandparents started this little holiday tradition years ago. They were "snowbirds" to South Padre Island, TX every year. One year they brought this to our farm in southwest Missouri and we've enjoyed it ever since. We had a fantastic yield on our peppers this year and so the pantry is stocked full for the holiday...
Provided by Kris Pate
Categories Vegetable Appetizers
Time 2h5m
Number Of Ingredients 13
Steps:
- 1. To serve: Open the jar of jelly and pour over cream cheese (room temp). Lace the plate with club crackers and stand back. (5 minutes)
- 2. JELLY PREP: Always wear gloves while handling the fresh peppers. Even the small young peppers have oil in the stem and seeds. To remove seeds, hold pepper up by the stem and with the tip on the cutting board slice just next the stem and curving downward. Rotate the pepper and repeat 3 times. You should have the stem and almost all the seeds together in one piece-discard.
- 3. Remove any seeds on the four pieces of pepper. Once all the pepper pieces are clean, place in a blended with 1 cup of vinegar. Blend until all pieces are pureed.
- 4. Pour puree' into a large heavy pan. Use the remaining vinegar to rinse out the blender and add to pan. Remove gloves. Have the area for canning clean and organized. If this is the first canning experience consider reading some tips from a large canning company. Just for a few safety and helpful tips.
- 5. Add sugar and bring to a boil for 10 minutes. Add the pectin and bring to a boil for 1 minute. Add a few drops of green coloring which is nice around the holidays, if desired. Carefully ladle jelly into a hot sterile jar allowing 1/4 inch space to the top. Wipe the rim with a clean cloth. Center the new {never reuse lids} lid and place ring on snuggly.
- 6. Once all jars are complete, place in a large pan and cover with water. bring to a boil for 10 minutes. Remove from boiling water and set one a cloth. Listen for the success "pop" and check at 24 hours. If the lid pops up and down it is not sealed and must be used right away or discarded. Any jelly that is left in the pan or does not reach the jar can be eaten immediately. Always refrigerate after serving.
JALAPENO JELLY & CREAM CHEESE SPREAD
This is a classic appetizer that is great for last minute unexpected guests. In fact, I'm surprised it's not posted yet! I've made this for years. The sweet and hot taste on crackers is so wonderful!
Provided by Pam-I-Am
Categories Spreads
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Open the brick of cream cheese and place it on a plate.
- Spread the jelly evenly over the top. Serve with a small knife for spreading or use a hearty cracker that will not break.
Nutrition Facts : Calories 228.9, Fat 13, SaturatedFat 7.3, Cholesterol 41.6, Sodium 132.8, Carbohydrate 27.7, Fiber 0.4, Sugar 20.4, Protein 2.3
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