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8 oz Mascarpone cheese

For the Jalapeno Jelly:
1 large green bell pepper

12 jalapeno pepers

1 1/2 cups apple cider vinegar

1 pinch salt

4 1/4 cups granulated sugar

4 oz liquid pectin

4 jalapeno peppers, seeded and finely chopped

Original recipe for jelly found at: allrecipes.com

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spread Mascarpone evenly across Toasted Oat Thins
  6. Add a generous dollop of homemade Jalapeno Jelly to the cracker; serve and enjoy!
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