WebTop each with 1 tablespoon marinara sauce then sprinkle with the chopped cheese. Combine the remaining marinara sauce with any liquid remaining in the pan used to cook beef mixture. Pour into an 11x7 …
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WebLadle hot jelly into hot jars, leaving ¼ headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight. Place jar in boiling water canner. Repeat until all …
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WebBring to a boil, and cook for 6 minutes, stirring constantly. Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal …
Pepper jelly and cream cheese are a perfect pairing! You'll love the initial bite of sweet, spicy jelly chased with cool cream cheese. Serve with crackers. Place cream cheese block on a serving plate; spread pepper jelly over top.
I’ve made super easy green and red pepper jellies that are keto-friendly and require minimum canning supplies—the only supply being mason jars. I love having pepper jelly over cream cheese, and sometimes I will sweeten it a bit more to have over a salad.
I love having pepper jelly over cream cheese, and sometimes I will sweeten it a bit more to have over a salad. Each batch should yield about 4 cups of pepper jelly, which I like to separate into small ½-cup mason jars so that I don’t have to use a lot at one time.
Ladle hot jelly into hot jars, leaving ¼ headspace. Screw band on until fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled. Process jars for 10 minutes. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. You can also watch a tutorial video of how to can hot pepper jelly!