Pepper Jelly Dip Recipes

PEPPER JELLY RECIPE

Steps:

• In a large stainless steel or enamel pot, combine diced peppers, sugar and vinegar
• Over high heat, bring to a boil, stirring constantly, and boil for one full minute
• Stir in liquid pectin, bring back to a boil, and boil hard for one full minute.
• Remove from heat and ladle into hot, sterilized jars.
• Put on lids and twist screw bands just finger tight
• Process in boiling water bath 10 minutes
• Allow to cool, in which time you should hear the pop of the sealing jars, and your jelly will thicken

HOT PEPPER JELLY

Steps:

• Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
• Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
• Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
• Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

HOT PEPPER JELLY

Steps:

• Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a Dutch oven. Stir in remaining 4 cups sugar; bring to a boil. Strain mixture and return to pan. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and food coloring if desired. Continue to boil 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool., Serve with cream cheese on crackers.

PEPPER JELLY APPETIZER

Steps:

• Spread jelly over the block of cream cheese. Serve with your favorite crackers.

CREAM CHEESE AND PEPPER JELLY DIP

Steps:

• Spread the cream cheese across the bottom of a serving dish
• Spread the jar of jelly over the layer of cream cheese
• Serve dip with crackers

HOT PEPPER JELLY CHEESE DIP WITH BACON

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, beat cream cheese until creamy. Add cheddar cheese, garlic, and salt and mix well. Stir in 1/2 jar of hot pepper jelly. Pour into a lightly greased 1 quart baking dish. Bake 35-40 minutes or until hot and bubbly.
• Heat remaining jelly in microwave for 20-30 seconds to soften, slightly melt. Spread over top of the dip and sprinkle top with bacon.
• Serve immediately with crackers or pita chips.

PEPPER JELLY DIP

Steps:

• Place the softened cream cheese in a mixer bowl and add the hot pepper jelly. If you're not sure how hot you can handle it, start with just a bit of jelly.
• Blend ingredients together, starting on low speed and gradually increasing.
• Taste the dip and add more jalapeño dip to suit your heat preferences.
• Serve with your favorite crackers or raw vegetables.

RED PEPPER JELLY

Steps:

• Begin by sterilizing six 8-ounce canning jars and lids according to the manufacturer's instructions. Begin heating your water in a hot water canner for processing.
• Place the red bell peppers, green bell peppers, and jalapeño peppers into a large saucepan over high heat. Mix in the apple cider vinegar and Sure-Jell pectin. Bring the mixture to a rolling boil while stirring constantly. Then, quickly stir in the sugar. Return to a rolling boil and boil for 2-3 minutes. Remove from the heat and skim off any foam.
• Then, quickly ladle the jelly into your prepared jars, filling each to 1/4 inch from the top. Cover with flat lids; then screw on the bands tightly.
• Place the jars into the canning rack, and slowly lower the jars into the canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil and process for five minutes.
• Remove the jars and allow them to cool completely.
• To serve the Red Pepper Jelly Appetizer Simply, place the block of Cream Cheese on a plate. Then, spoon the red pepper jelly on top of the cream cheese. Serve with crackers.

CREAM CHEESE AND PEPPER JELLY

Steps:

• Place cream cheese on a serving plate. Top with pepper jelly (you might not need the entire jar - just pile it on top in a thick layer, allowing some to fall over the edges). Spread on crackers.