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Jalapeno Jelly
by Joyce Moseley Pierce
Need a quick treat for those upcoming holiday gatherings? A few years
ago I was introduced to the combination of Wheat Thins(TM), cream cheese
and jalapeno jelly! Don't let the jalapeno scare you. There are two ways
to combat the "fire" you feel on your tongue caused by these hot
peppers, and that's with milk or bread. Whoever created this Southwest
delicacy knew what they were doing. The cream cheese and cracker are
there to calm the nerve endings in your tongue so you can enjoy the
blend of flavors.
The kick in this jelly is a delicious way to open the eyes, as well as
the taste buds, of your friends and co-workers. Just place a block of
cream cheese on a festive holiday plate and pour the jelly over it. Put
the crackers within reaching range, but not close enough that they get
soggy from the jelly.
You can buy the crackers and cream cheese at any grocery store, but you
may have to search specialty shops for the jelly. Sometimes you can find
it at Cost Plus or Marshalls in their food section. However, if you
really want to impress your friends, try making your own. If you've
never handled raw jalapenos before, let me offer a word of warning. The
skin of the pepper is safe to touch - it's the seeds that produce the
burning sensation. Use plastic gloves if you're worried about handling
them. If you choose to brave it without the gloves, keep your hands away
from your eyes while working with the peppers - even the slightest bit
on your fingers will send you screaming if you get it in your eyes.
Pepper Jelly
14 hot peppers (jalapeno)
4 sweet peppers (red)
3 cups white vinegar
10 cups sugar
2 pouches pectin
2 tsp red (or green) food coloring
Cut peppers. Discard seeds and stem. Grind peppers in blender with
vinegar. Move this mixture to a large pan and place on your stove
burner. Add sugar, bring to boil, and boil for 5 minutes. Remove from
heat and skim. Add 2 pouches pectin and food coloring. Boil hard for one
minute. Seal hot.
One year for Christmas I canned the jelly in half pint jars and gave
them as gifts. I made a label with a jalapeno on the front and tied a
holiday ribbon around the lid. You might also add a Southwest fabric to
lay under the screw top lid. One friend was so excited she grabbed a
spoon and ate it right out of the jar!
In addition to being great for dipping with crackers, it's great on
toast or as a ham glaze. It adds a "kick" wherever it's used. You may
even find yourself reaching for a spoon!
About the author
Joyce is a freelance writer and owner of Emerson Publications. She is
the creator of
All They'll Need to Know," a workbook to help families record
personal and financial information. She is also the editor of The
Family First Newsletter, an ezine for families with young children. To
subscribe:
www.emersonpublications.com/pages/848640/index.htm
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