It's delicious as an appetizer. Spread about 4 ounces of pepper jelly over a brick of cream cheese and serve with triscuits or wheat thins....yum!
Or you can do like a strange friend of ours does and make a peanut butter and pepper jelly sandwich. Sounds awful, tastes wonderful!
A belated thank you, but I'm the type who remembers whose advice I followed. I did make chili jelly last Xmas, served it over wheat thins spread with cream cheese. The platter was premade, ready as a fingerfood appetizer. It was a great hit.
I did the jelly with the following twist. First, I boiled the dried red chili flakes and seeds to get all the "hotness" into the juice. Then, I picked out all the seeds, and only left the red flakes. It's for the appearance, but I just did not care to see the seeds in the final product.
Then, when I mixed in pectin, sugar, and vinegar to make the jelly, I also put in julienned bell peppers. The peppers were roasted, and skinned of course.
I made two batches. One with red bell peppers for hot, one with yellow bell peppers for mild. I alerted my guests about the significance of the pepper colors, so as not to ambush people with a delicate tongue.
What a relief, since I only started Medicare this year and really did not know what to expect. Medicare paid $117.81, BCBS paid $105.33, and my share is $0.00. I'd say the loser in these negotiations was the imaging center, and the winner was me.
