Jalapeno Jelly Cream Cheese Spread Recipes

JALAPENO JELLY

Steps:

• Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
• Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
• Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
• Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

JALAPENO CREAM CHEESE

Steps:

• Blend together softened cream cheese, mayonnaise and garlic powder until smooth and no longer lumpy. Add chopped jalapeno to cream cheese mixture and stir until just blended.
• The longer the mixture sits, the hotter it becomes.

PEPPER JELLY APPETIZER

Steps:

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

HABANERO JELLY

Steps:

• Place all the peppers in a food processor and pulse until chopped finely.
• Transfer the chopped peppers to a large pot with the remaining ingredients.
• Heat to boiling and continue to boil for about 15-18 minutes, stirring constantly.
• Skim any foam which accumulates at the top and remove from stove element.
• While the jelly is still hot, ladle it into hot jars, leaving a 1/4 inch headspace.
• Screw on lids and process in a boiling water bath for 10 minutes.

PEPPER JELLY DIP

Steps:

• Place the softened cream cheese in a mixer bowl and add the hot pepper jelly. If you're not sure how hot you can handle it, start with just a bit of jelly.
• Blend ingredients together, starting on low speed and gradually increasing.
• Taste the dip and add more jalapeño dip to suit your heat preferences.
• Serve with your favorite crackers or raw vegetables.

JALAPENO JELLY RECIPE WATER BATH CANNING METHOD

Steps:

• Fill water bath canner and place wire rack on the bottom.
• Add jars to begin sterilizing process. Bring water to simmer and add lids.
• Meanwhile, cut off tips and ends of jalapeno peppers.
• Cut peppers lengthwise and remove seeds and fiber from inside of peppers.
• Place jalapeno peppers in food processor. Pulse until you have a puree.
• Pour puree into medium sized pot and add sugar, vinegar, lime juice, and salt.
• Mix until dissolved.
• Add in pectin and bring mixture to a boil.
• Cook at a rolling boil for 4 minutes.
• Remove jars from water bath taking care not to touch the rim or inside of jars.
• Ladle hot jelly into sterilized canning jars using your canning funnel. Wipe rim of jar clean if any jam is spilled.
• Place lids on jars of jelly, taking care not to touch the lid with your hands.
• Return to water bath and process for 5 minutes.
• Remove jars from water bath and let cool completely.
• Jelly Setting may take 24-48 hours to gel.Serve on crackers or bread, use as a glaze for meats, or a dip for cooked meats.

JALAPENO JELLY & CREAM CHEESE SPREAD

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.

JALAPEñO JELLY

Steps:

• Prepare boiling water canner. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set bands aside.
• While wearing latex gloves, cut stems from fresh jalapeños, then cut peppers in half. Remove the seeds from the jalapeños for a less spicy jelly (Helpful hint: Run a teaspoon along the inside of each cut jalapeno to remove the seeds), or leave the seeds in if you'd like very spicy jelly.
• Coarsely cut peppers, then place in a food processor or blender with 1 cup of vinegar. Puree until smooth. Do not strain.
• Pour pureed jalapeño mixture into a medium pot along with the remaining 1 cup vinegar and all of the sugar.
• Bring the mixture to a boil over high heat. (Be very careful here, this mixture WILL foam up and over the top unless you are careful.) Just as it starts to come to a boil, lower heat and with a ladle, skim off any foam. Then, increase the temperature under the pot to a point where it will gently boil, but not rise up and over the top.
• Boil for 10 minutes then while whisking, add one pectin pouch and boil hard for an additional minute. Remove from heat, skimming any additional foam if necessary.
• We chose not to add the optional green food coloring to our jelly. But if you'd like your jelly to be a darker green, add one or two drops and stir to combine.
• Ladle hot jelly into hot jars leaving ¼ inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
• Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when pressed in center.

JALAPENO-PECAN CHEESE SPREAD

Steps:

• In a bowl, beat cream cheese, cheddar cheese, pecans and green onions until blended. On a serving plate, form mixture into desired shape. Refrigerate, covered, at least 2 hours., In a microwave, warm jelly until melted; spread over cheese spread. Serve with crackers.

JALAPEñO JELLY

Steps:

• Preserving Method: Water-Bath-Canning
• Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
• Slice the top (stem) of each pepper off. Then, purée the peppers in a food processor or blender with 1 cup cider vinegar until smooth. Do not strain the purée.
• In a large pot, combine the purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
• Add Ball® RealFruit™ Liquid Pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Add food coloring, if using, and skim foam if necessary.
• Ladle hot jalapeño jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
• Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

JALAPENO JELLY AND CREAM CHEESE DIP

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.

CREAM CHEESE AND PEPPER JELLY

Steps:

• Place cream cheese on a serving plate. Top with pepper jelly (you might not need the entire jar - just pile it on top in a thick layer, allowing some to fall over the edges). Spread on crackers.