Pepper Jelly & Cream Cheese
2 red bell peppers, seeded
2-4 fresno or serrano chilies, seeded
2 cups sugar
½ cup apple cider vinegar
1 ½ teaspoon pectin
Pureé peppers in a blender or food processor.
Combine the pepper pureé, sugar & vinegar in a pot larger than you think you’ll need and bring it all to a boil.
Sprinkle in the pectin while aggressively whisking the mixture, bring it back to a boil and keep stirring for 1 minute.
Remove from heat and pour into clean jars. Cool in jars, then refrigerate until ready to use, or process using approved canning methods.
One batch makes ~3 cups
Serve over room temp cream cheese with Ritz crackers!
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