Sweet, spicy, hot pepper jelly + cream cheese + Ritz crackers = YUM! This quick and easy, addictive appetizer is ready in minutes!
I had an abundance of peppers on hand so I doubled the following recipe and ended up with 11 jelly jars of jelly.
- 1 1/2 lb red bell peppers, cut into 1 inch pieces
- 2 teaspoons dried hot red-pepper flakes
- 3 cups sugar
- 1 cup white-wine vinegar
- 1 tablespoon unsalted butter
- 3/4 teaspoon salt
Cut peppers into 1 inch pieces.
Add peppers and pepper flakes in a food processor or blender.
Pulse until finely chopped. Depending on if you prefer a chunky jam or a not so chunky jelly will determine how much you chop your peppers.
Stir together pepper mixture, sugar, vinegar, butter and salt in a heavy pot. Bring to a vigorous boil and boil for 20+ minutes, stirring frequently, until it begins to thicken. The longer it cooks, the thicker it will be. Once I start the cooking process, I put my jars in the oven on 200°, I start my water bath canner with water for water bathing and another pot of water for my lids.
Once the desired thickness is achieved, you are ready to begin filling jars.
Fill the jars, leaving 1/2 inch head space. Using a plastic spatula to get the air bubbles out by running the spatula down the inside edges of the jars. Wipe the rims with a sterile cloth. Place the lid and ring in place and tighten.
Place the hot jars into the boiling water in the canner. Make sure the jars are covered with water. Water bath for 15 minutes. Once done, place the jars on a towel and cover to let cool.