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.