Jalapeno Jelly with Cream Cheese 11 Mar 14

 

 

 

 

 

 

 

 

Jalapeno Jelly with Cream Cheese

2 cups chopped red or green jalapeno peppers

6-1/2 cups sugar

1-1/2 cups vinegar

1 pouch liquid pectin

Put peppers, sugar and vinegar in blender. Pulse until smooth. Put in saucepan and bring to a boil. Set aside 20 minutes and skim top. Boil again for 2 minutes. Remove from heat. Add pectin. Put in jars and cool in refrigerator. To serve, put 1 – 8oz cream cheese on a plate and top with 1 cup of jelly. Serve with Wheat Thins or other crackers of your choice.