Pepper Jelly Recipes
From Basic Crackers & Cheese to Cheese Cake on Crackers
When you find the right pepper jelly, it’s so good, you want to put it on everything.
|Appetizers & Hors d’Oeuvres
||Sides & Entrees
- Basic Pepper Jelly
- Layered Cheese Dip
- Pepper Jelly
- Pepper Jelly Thumb
- Sassy Chicken
- Spicy Cole Slaw
- Classic Pepper Jelly
- Microwave Pepper Jelly
*Asterisked recipes are courtesy of Aloha From Oregon. Find more recipes at AlohaFromOregon.com.
Basic Pepper Jelly Cracker
- Cream cheese
- Crackers (your choice: water biscuit, wheatmeal, savory crackers)
- Pepper Jelly
- Spread a cracker with cream cheese.
- Top with about 1/2 teaspoon of pepper jelly.
- Alternatively, top a brick of cream cheese with pepper jelly and let guests spread their own crackers.
Pepper Jelly Layered Cheese Dip
- 2 cups grated cheddar
- 2 cups minced green onions (scallions)
- 2 cups chopped pecans
- 2 cups sour cream or Greek yogurt
- 1 jar pepper jelly
- In an 8-cup glass casserole or bowl, layer 1 cup sour cream, 1 cup pecans, 1 cup cheddar, 1 cup scallions. Repeat layers.
- Top with a layer of pepper jelly. Chill until ready to serve.
- Serve with your favorite crackers, corn chips, carrot and celery sticks.
Pepper Jelly Chesecake*
- 1 8-ounce package of cream cheese
- 1 egg
- 2 teaspoons minced garlic
- 5 ounces grated sharp cheddar
- 8 ounces pepper jelly
- Combine first four ingredients in food processor.
- Add 4 ounces of pepper jelly.
- Pour into a 6-inch oiled spring form pan.
- Bake at 350°F for 30 minutes. (Place a separate pan of water in the oven to keep the cheesecake moist).
- Allow the cheesecake to cool completely. Top with the remaining jelly.
- Cheesecake can be eaten in slices like regular cheesecake, or spread on crackers.
Pepper Jelly Thumb Prints*
- 2 cups (8 ounces) grated sharp cheddar cheese
- 1⁄2 cup softened butter
- 1 cup flour
- 1⁄2 teaspoon paprika
- 1 teaspoon salt
- Combine all ingredients. Mix well.
- Wrap in plastic wrap. Chill for 30 minutes.
- Use a rounded teaspoon of the dough, form into a mini muffin pan or place on a baking sheet. Make a fairly deep thumbprint in each.
- Fill with assorted pepper jelly flavors, and bake in a preheated 400°F oven for approximately 10 minutes.
- Let cool before serving—these are very hot when they first come out of the oven.
- 1/3 cup Aloha From Oregon pepper jelly
- 1/3 cup Dijon mustard
- 1/3 cup honey
- 3 pounds your favorite chicken parts (wings or
drummettes are great, especially with Smokey Red
Jalapeño, or Habañero jelly)
- Drain chicken well. Place the chicken in a in a 9 x 13 baking dish.
- Bake at 350° for 15 minutes. Drain the fat and juice.
- Mix the jelly, mustard, and honey and pour over the chicken. Bake for another 45 minutes, turning the chicken once or twice to get the sauce on all sides.
Spicy Cole Slaw*
- 1 small head of cabbage, grated
- 1 medium onion, finely chopped
- 2 medium carrots, grated
- 1/3 cup sugar
- 1⁄2 cup salad oil
- 1/3 cup cider vinegar
- 1-1⁄2 teaspoons celery seed
- 1 teaspoon dry mustard
- 2 tablespoons Aloha From Oregon Pepper Jelly (Habanero and/or Pineapple work especially well)
- Optional garnishes: chopped green onions, cilantro, salted peanuts, and pineapple tidbits
- Mix vegetables together; sprinkle with sugar.
- Heat to boil the oil, vinegar, celery seed, mustard and pepper jelly. Stir well. Toss with vegetables.
- Add garnishes.
Make your own pepper jelly with this recipe from Kraft Foods:
CERTO® Hot Pepper Jelly
- Prep Time: 30 minutes
- Total Time: 50 minutes
- Makes about 7 one-cup jars
- 1 medium green bell pepper, seeded, finely chopped (about 1 cup)
- 1 medium red bell pepper, seeded, finely chopped (about 1 cup)
- 6 medium jalapeño peppers, seeded finely chopped (about 3/4 cup)
- 1-1/2 cups cider vinegar
- 6-1/2 cups sugar, measured into separate bowl [Editor’s note: we haven’t tried this recipe, but most have too much sugar. Try eliminating a cup of sugar.]
- 1/2 tsp. butter
- 1 pouch CERTO Fruit Pectin
- Bring a boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Place green, red and jalapeño peppers and vinegar in 6- or 8-quart saucepan. Stir in sugar. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
- Stir in pectin. Add crushed red pepper, if desired; stir until well blended. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared sterile jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly.
|Photo by Nathalie Dulex.
- Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely.
- After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigeration is necessary.
Food Processor & Microwave Pepper Jelly
No boiling water canner? No time? Here’s an easy-prep version using the ingredients above.
- In a food processor or blender, place the bell peppers, jalapeños, and vinegar. Process until smooth.
- Pour puree into 4-quart microwaveable bowl. Stir in sugar.
- Cover with microwaveable plastic wrap, puncture to create a vent, and microwave at 100% power for 15 to 20 minutes, stirring several times, until the mixture comes to a full boil.
- Boils for one minute. Remove from the microwave and add the CERTO. Mix well.
- Ladle into sterile jars and cap.
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