Jalapeno Jelly Cheese Spread Recipes

Steps:

• In a bowl, beat cream cheese, cheddar cheese, pecans and green onions until blended. On a serving plate, form mixture into desired shape. Refrigerate, covered, at least 2 hours., In a microwave, warm jelly until melted; spread over cheese spread. Serve with crackers.

Steps:

• Open the brick of cream cheese and place it on a plate.
• Spread the jelly evenly over the top. Serve with a small knife for spreading or use a hearty cracker that will not break.

Steps:

• 1. To serve: Open the jar of jelly and pour over cream cheese (room temp). Lace the plate with club crackers and stand back. (5 minutes)
• 2. JELLY PREP: Always wear gloves while handling the fresh peppers. Even the small young peppers have oil in the stem and seeds. To remove seeds, hold pepper up by the stem and with the tip on the cutting board slice just next the stem and curving downward. Rotate the pepper and repeat 3 times. You should have the stem and almost all the seeds together in one piece-discard.
• 3. Remove any seeds on the four pieces of pepper. Once all the pepper pieces are clean, place in a blended with 1 cup of vinegar. Blend until all pieces are pureed.
• 4. Pour puree' into a large heavy pan. Use the remaining vinegar to rinse out the blender and add to pan. Remove gloves. Have the area for canning clean and organized. If this is the first canning experience consider reading some tips from a large canning company. Just for a few safety and helpful tips.
• 5. Add sugar and bring to a boil for 10 minutes. Add the pectin and bring to a boil for 1 minute. Add a few drops of green coloring which is nice around the holidays, if desired. Carefully ladle jelly into a hot sterile jar allowing 1/4 inch space to the top. Wipe the rim with a clean cloth. Center the new {never reuse lids} lid and place ring on snuggly.
• 6. Once all jars are complete, place in a large pan and cover with water. bring to a boil for 10 minutes. Remove from boiling water and set one a cloth. Listen for the success "pop" and check at 24 hours. If the lid pops up and down it is not sealed and must be used right away or discarded. Any jelly that is left in the pan or does not reach the jar can be eaten immediately. Always refrigerate after serving.

Steps:

• 1. Place jalapeno's in food processor and mince well. Mix jellies together with jalapeno's. Pour over top of block of cream cheese. serve with assorted crackers

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.

Steps:

• Mix together the preserves and chilies,.
• Place the cream cheese blocks on a small serving plate.
• Spoon preserves over cheese.
• Serve with the crackers or cocktail bread.

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.