Easy Red Pepper Jelly Spread Recipes

Steps:

• Place cream cheese on serving dish.
• Top with jelly.

Steps:

• Sterilize canning jars and set aside.
• Prepare all peppers by seeding and mincing.
• Place peppers in a large saucepan over medium-high heat.
• Add apple cider vinegar and powdered Pectin.
• Bring heat to high and stir constantly until you reach a rolling boil. Remove from heat once you reach a rolling boil.
• Mix in sugar and return to pan to high heat.
• Return to a rolling boil and let boil for 1 minute.
• Fill jars with jelly until it reaches 1/4" from the top of the jar.
• Screw lids on jars and place in a large pot filled with hot water. Be sure jars are completely submerged.
• Heat water with jars over high heat until it reaches a rolling boil, then boil for 5 minutes.
• Remove from heat and let jars sit in water until cool.
• Check seals by pressing down on the center of the lid when cool. If the lid pops when pushed, it can be stored at room temperature, otherwise store in the refrigerator.
• Pour jelly over cream cheese and serve with crackers.

Steps:

• Run the red and green peppers through a coarse grinder, or pulse in a food processor until finely chopped. Transfer to a strainer, and drain really well. This is key to your success.
• While the peppers are draining, sterilize your jars by boiling or using the dishwasher. Keep hot.
• In a large pot, combine the peppers, vinegar, white sugar, red pepper flakes and pectin. Bring to a rolling boil over high heat while stirring constantly. A rolling boil is one that does not stop when stirred. Boil for 1 minute.
• Remove from the heat, and ladle into hot sterile jars to within 1/2 inch of the top. Seal with new lids and rings. Place into a boiling water bath for 15 minutes. The jars should be completely covered by water. Remove and let cool. The jelly will be somewhat loose. The last jar may not be full. Just refrigerate, and use within a week or two.

Steps:

• Place red peppers, sugar and vinegar in kettle; heat rapidly to boiling, stirring continuously.
• Remove from heat, let stand 15 minutes.
• Reheat to boiling, add lemon juice.
• Let it come to a boil, then add the pectin.
• Boil for 5 minutes, stirring constantly.
• Bottle as any jelly.

Steps:

• Place cream cheese on microwaveable plate; top with jelly.
• Microwave on HIGH 45 sec. to 1 min. or until cream cheese is slightly softened.
• Sprinkle with cilantro.