This past spring, a friend brought over a dip that our Bible Study Group devoured! It was a simple dip she made with cream cheese and pepper jam. I had never heard of pepper jam and searched for a recipe.
I made a batch using the recipe that comes with SURE-JELL Fruit Pectin.
I love the rich jewel tone color.
Since it was my first batch I went light on the jalapeño peppers but next time I will increase the ratio closer to the 1-cup the recipe calls for.
SURE.JELL Hot Pepper Jelly
2 red peppers, seeded, finely chopped (about 1-1/2 cups)
2 green peppers, seeded, finely chopped (about 1-1/2 cups)
10 large jalapeño peppers, seeded, finely chopped (about 1 cup)
1cup cider vinegar
1pkg. SURE-JELL Fruit Pectin
1/2tsp. butter or margarine
5cups sugar, measured into separate bowl (See tip below.) make it
BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
PLACE peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
kraft kitchens tips
HANDLING JALAPENO PEPPERS
For hotter taste, leave in some of the jalapeno seeds. Protect hands with rubber gloves while preparing jalapeno peppers.
HOW TO MEASURE DRY INGREDIENTS PRECISELY
To get exact level cup measures of dry ingredients, such as sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife or metal spatula.
JAM OR JELLY DIDN’T SET?
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn’t set, you can always use it as a glaze or syrup.
About 6 (1-cup) jars or 80 servings, 1 Tbsp. each
nutritional info per serving Calories 50.
Simply mix desired amount of pepper jam into softened cream cheese (I used Neufchâtel ) to preferred consistency. Spread on crackers or bagels.
Mini Cream Cheese and Pepper Jelly Phyllo Cups
6 frozen phyllo sheets, thawed (I used mini fillo shells and omitted the butter)
2Tbsp. butter, melted
1pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 36 cubes
6Tbsp. 30 Minutes to Homemade SURE.JELL Hot Pepper Freezer Jelly make it
HEAT oven 350°F.
BRUSH 1 phyllo sheet with butter; top with second phyllo sheet. Brush top with butter; cut into 24 (2-inch) squares. Stack 2 squares, on an angle, to make 4 thicknesses; repeat with remaining phyllo sheets and butter. Press 1 stack into each of 36 miniature (1-1/2-inch) muffin cups.
ADD 1 cream cheese cube to each cup. Bake 20 min. or until cream cheese is melted and pastry is golden brown. (I baked 15 mins.)