Cheese Coins With Jalapeno Jelly Recipes

JALAPENO JELLY

Jalapeno Jelly image

This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.

Provided by Sue Delgrego

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 1h5m

Yield 32

Number Of Ingredients 7

Ingredients

1 large green bell pepper
12 jalapeno peppers
1 ½ cups apple cider vinegar
1 pinch salt
4 ¼ cups granulated sugar
4 ounces liquid pectin
4 jalapeno peppers, seeded and finely chopped

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.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 27.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 1.1 mg, Sugar 27 g

CHEESE COINS WITH JALAPENO JELLY

Cheese Coins with Jalapeno Jelly image

These spicy cheddar crackers are hard to resist. Freeze some of the logs of dough to have on hand for unexpected guests.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 6 dozen

Number Of Ingredients 7

Ingredients

2 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1 teaspoon ground paprika
1/2 teaspoon cayenne pepper
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1 cup grated sharp white cheddar cheese (4 ounces)
1/3 cup jalapeno jelly

Steps:

In a food processor, pulse to combine flour, salt, and spices. Add butter; pulse until mixture resembles coarse meal. Add cheddar; process until dough starts to hold together.
Turn out dough onto a lightly floured surface; knead a few times. Divide into four equal pieces, and roll into logs, each about 6 inches long and 1 1/4 inches wide. Wrap in plastic; refrigerate until firm, at least 1 hour or up to 3 days. (Dough can be frozen up to 1 month; thaw until pliable.)
Preheat oven to 350 degrees. Cut dough into 1/3-inch-thick slices; place 2 inches apart on parchment-lined baking sheets. Bake, rotating sheets halfway through, until lightly browned, about 20 minutes. Let cool on baking sheets 1 minute, then transfer coins to a wire rack to cool completely. Cheese coins can be stored in an airtight container at room temperature up to 3 days.
To serve, spoon a small amount of jelly onto center of each coin.

GARLIC EXTRAVAGANZA CHEESE SPREAD/DIP WITH JALAPENO JELLY OR RAS

Garlic Extravaganza Cheese Spread/Dip With Jalapeno Jelly or Ras image

I know this sounds really weird & it took some coercing for my friend to get me to try it. It is quite addictive. Huge hit at parties & pot lucks. Adjust garlic & onion to your preference. **Do not substitute Miracle whip for the mayo. This tastes funky if you use miracle whip.

Provided by Tina A

Categories Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

2 -4 tablespoons mayonnaise
8 ounces shredded cheddar cheese or 8 ounces colby-monterey jack cheese
3 -8 garlic cloves, pressed or 1 teaspoon of jarred minced garlic
1 -2 tablespoon chopped onion (I prefer a touch of minced onion instead as I don't like onions much)
jalapeno jelly, and or raspberry preserves

Steps:

Fill a soup/salad bowl with grated cheese. It will take up less room as you mix.
Add garlic & onion to your preference. ***This recipe is meant to have a powerful amount of garlic flavor.
Add mayo by spoonful & mix until it's about the same consistency as pimento cheese spread. Of course, taste with a dab of jalapeño jelly on a cracker & adjust garlic & onion & mayo to your preference.
Best if chilled for an hour before serving.
Do not top with jelly or preserves until you are ready to serve it.
Serve cheese spread smushed out a little on a saucer/plate. Spoon jalapeño jelly or raspberry preserves over the top. You want to have about the same amount of jelly/preserves as cheese spread.
You want about a 1:1 ratio of cheese spread to jelly on your cracker for it to taste perfect.
(Jalapeño jelly does not have the heat of jalapeños. It just has the flavor. So if you are afraid of jalapeños, don't be afraid of the jelly).
I usually have one dish with the jalapeno jelly & another dish with the raspberry preserves because many of my people are scared of the jalapeno jelly.
The recipe's creator says you must use Club crackers, but I prefer the ritz type.

Nutrition Facts : Calories 174.4, Fat 14.2, SaturatedFat 8.2, Cholesterol 41, Sodium 269.9, Carbohydrate 2.3, Fiber 0.1, Sugar 0.6, Protein 9.6

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