Pepper Jelly Tarts Recipes

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PEPPER JELLY



Pepper Jelly image

This family favorite makes a great gift, too! Excellent served with cream cheese and crackers as an appetizer.

Provided by Laura Rhodes

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

Yield 28

Number Of Ingredients 4

1 ½ cups finely chopped green bell pepper
1 ½ cups distilled white vinegar
6 ½ cups white sugar
3 ounces liquid pectin

Steps:

  • In a large, stainless steel saucepan, combine green pepper, white vinegar, and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
  • Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat
  • Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes.

Nutrition Facts : Calories 181.9 calories, Carbohydrate 46.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 46.6 g

EASY PHYLLO PASTRY TARTS WITH HOT PEPPER JELLY



Easy Phyllo Pastry Tarts with Hot Pepper Jelly image

I made these for an appetizer evening and they were a big hit. The shells can be made ahead of time and frozen which is great for cutting your prep time on the big day. This looks especially festive at Christmas with green and red pepper jelly. If you make your own jelly, you can serve these at a Bridal shower in the bride's colors ;)

Provided by Pamela

Categories     Spreads

Time 35m

Yield 48 tarts

Number Of Ingredients 4

8 sheets frozen phyllo pastry sheets, thawed
3 tablespoons butter, melted
1 (250 g) package cream cheese
1 jar hot pepper jelly (available at the deli or make your own with Hot Pepper Jelly recipe 58516 or Spicy Habenaro Jelly re)

Steps:

  • Take 2 sheets of pastry and cover the rest with a damp cloth to keep from drying out.
  • Brush a thin layer of butter on one sheet and stack the other sheet on top.
  • Cut the stacked sheet in half.
  • (A pizza cutter works great for this) Brush one rectangle with butter and place the other one on top.
  • You will then have a 7 x 11 pastry sheet with four layers.
  • Cut that into 12 equal squares.
  • Press each square into a greased mini muffin tin.
  • Bake at 350 degrees until golden brown, about 10-15 minutes.
  • Repeat with remaining sheets, remembering to keep unused sheets covered.
  • Shells may be frozen at this point or filled and ready to serve.
  • To fill: Place 1/2- 1 teaspoon of cream cheese in the center of each tart.
  • Top with 1/2 to 1 tsp of jelly.
  • May be served as is or baked for 10 minutes and served warm.

PEPPER JELLY TARTS



Pepper Jelly Tarts image

Make and share this Pepper Jelly Tarts recipe from Food.com.

Provided by andypandy

Categories     Cheese

Time 25m

Yield 3 per person, 30 serving(s)

Number Of Ingredients 6

2 cups shredded cheddar cheese
1/2 cup room temperature butter
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
2/3 cup homemade red hot pepper jelly

Steps:

  • Combine the cheese, butter, paprika, cayenne in a mixing bowl and beat until smooth.
  • Add the flour, combining with a fork until it forms a nice ball of dough.
  • Roll into small balls and place each into tart tin.
  • You should get at least 30 tarts.
  • Press each ball with fingers to shape tart shell bottom and sides.
  • Spoon 1 teaspoon jelly into each mini tart.
  • Bake 400 degrees for 10 minutes OR until golden.
  • Cool in pans five minutes, then remove from pans to a wire cooling rack.
  • Serve warm or at room temperature.
  • Variations:.
  • You can also put in a tiny cube of cream cheese than the hot pepper jelly.
  • Or tiny pieces of Brie cheese rinds removed than top with the pepper jelly, another element of tang.
  • We also have placed a tiny cube of cream cheese and placed in some raspberry seedles jam on top. ( the crust gives the heat and then the jam gives a touch of sweetness.).

Nutrition Facts : Calories 92.8, Fat 5.6, SaturatedFat 3.5, Cholesterol 16, Sodium 70.9, Carbohydrate 8.6, Fiber 0.2, Sugar 3.9, Protein 2.4

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