Pepper Jelly Tarts Recipes

3-INGREDIENT PEPPER JELLY-CREAM CHEESE BITES

Steps:

• Heat oven to 375°F. Spray 24 miniature muffin cups with cooking spray. Unroll dough onto work surface. Press seams together and form into 13x7 1/2-inch rectangle. With pizza cutter or sharp knife, cut dough into 6 rows by 4 rows to make 24 squares.
• Press 1 dough square into each miniature muffin cup. Cut cheese into 24 cubes. Place one cube of cheese in bottom of each dough-lined cup.
• Bake 9 to 12 minutes or until edges are golden brown. Cool 3 minutes; use metal spatula to loosen edges, and remove from pan. Spoon 1/4 teaspoon jelly on top of each cup to serve.

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.

HOT CHERRY PEPPER JELLY

Steps:

• Properly clean and sterilize the jars, lids, and bands. Preheat the oven to 250 degrees and place clean jars on the rack to keep warm and sterilized.
• As you prepare the jelly, place the canner filled half full with water on the stove and allow it to come to a slow simmer.
• In the bowl of a food processor, place the pitted cherries, red bell pepper, diced jalapeno peppers, and 1 cup of apple cider vinegar. Chop the mixture, leaving some small pieces, by pulsing until the desired consistency.
• Pour the chopped mixture into a DEEP stock pot and stir in the remaining 1 cup apple cider vinegar and sugar. Bring the mixture to a boil, stirring often.
• Once it reaches a rolling boil, stir constantly for 5 minutes (stirring will keep it from boiling over).
• Remove the pot from the heat and skim off any foam. Cool for 2 minutes, then whisk in the liquid pectin. Ladle the jelly into the sterilized jars, wiping the lips with a clean cloth to remove any drips. Cover with a lid and band and place in the rack of the canner.
• Bring the water the canner back to a boil, making sure the jar lids are submerged in the water. Process in the boiling water bath for 10 minutes. Turn off the heat and allow the jars to set in the water for 5 minutes before transferring them to a towel on the kitchen counter.
• Cool completely for 12 to 24 hours before disturbing.

EASY PHYLLO PASTRY TARTS WITH HOT PEPPER JELLY

Steps:

• Take 2 sheets of pastry and cover the rest with a damp cloth to keep from drying out.
• Brush a thin layer of butter on one sheet and stack the other sheet on top.
• Cut the stacked sheet in half.
• (A pizza cutter works great for this) Brush one rectangle with butter and place the other one on top.
• You will then have a 7 x 11 pastry sheet with four layers.
• Cut that into 12 equal squares.
• Press each square into a greased mini muffin tin.
• Bake at 350 degrees until golden brown, about 10-15 minutes.
• Repeat with remaining sheets, remembering to keep unused sheets covered.
• Shells may be frozen at this point or filled and ready to serve.
• To fill: Place 1/2- 1 teaspoon of cream cheese in the center of each tart.
• Top with 1/2 to 1 tsp of jelly.
• May be served as is or baked for 10 minutes and served warm.

PEPPER JELLY TARTS

Steps:

• Combine the cheese, butter, paprika, cayenne in a mixing bowl and beat until smooth.
• Add the flour, combining with a fork until it forms a nice ball of dough.
• Roll into small balls and place each into tart tin.
• You should get at least 30 tarts.
• Press each ball with fingers to shape tart shell bottom and sides.
• Spoon 1 teaspoon jelly into each mini tart.
• Bake 400 degrees for 10 minutes OR until golden.
• Cool in pans five minutes, then remove from pans to a wire cooling rack.
• Serve warm or at room temperature.
• Variations:.
• You can also put in a tiny cube of cream cheese than the hot pepper jelly.
• Or tiny pieces of Brie cheese rinds removed than top with the pepper jelly, another element of tang.
• We also have placed a tiny cube of cream cheese and placed in some raspberry seedles jam on top. ( the crust gives the heat and then the jam gives a touch of sweetness.).