Cream cheese is calling for this pepper jelly this summer.
Homemadepepper jellyis one of summer’s tastiest treats.
You’ll find red pepper jelly in any number of Southern-favoriteappetizers, oftenpaired with crackers and cream cheese.
Credit: Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis
This summer, we’re bringing you three different spins on this versatile spread.
Who said pepper jelly had to be red?
There areplenty of ways to enjoy this pepper jelly.
The possibilities are endless.
can), seeded and chopped (about 112 Tbsp.)
4 12cupsgranulated sugar
1 13cupsapple cider vinegar
12cupplus 1 Tbsp.
liquid pectin (from 2 [3-oz.]
Add sugar and vinegar to saucepan, stirring to combine; bring to a boil over medium-high.
Reduce heat to medium, and cook, stirring occasionally, 5 minutes.
Add pectin, salt, and garlic powder, stirring to combine; cook, undisturbed, 1 minute.
Screw on lids, and refrigerate until set, about 6 hours.
Store in refrigerator for up to 3 weeks or in freezer for up to 1 year.
Substitute 2 teaspoons gratedfresh gingerfor garlic powder in Step 2.
Omit garlic powder; stir in2 tablespoons choppedfresh basilafter removing mixture from heat in Step 2.
