Cream Cheese with Red and/or Green Pepper Jelly

Here's one of my secrets of happiness:  A wheat thin, a thin spread of creamed cheese and a drizzle of either red or green pepper jelly.  See how simple happiness can be?

I've posted the recipe for the pepper jelly before, but it may be time for a repeat.

Red Pepper Jelly

1 cup of ground fresh red Jalapeno peppers and cayennes (mix/match amounts or put equal 1/2 cup portions)

6 cups sugar

1 1/2 cups white vinegar

1 bottle (6 oz.) liquid pectin

In a large saucepan, combine peppers, sugar and vinegar. Heat to boiling. Boil 1 minute, stirring to prevent boiling over.  Remove from heat.

Stir in pectin, mixing well. Let stand 5 minutes. Skim off white film which forms on top. Strain if you prefer a clear jelly, but I love the tiny little flecks of peppers.

Pour into hot, sterilized jars. Top with sterilized two part lids and tighten bands. Process in a boiling water bath beneath 4 inches of boiling water for 20 minutes to seal.

Green Pepper Jelly
3/4 cup ground fresh bell peppers
1/4 cup ground Jalapeno peppers
6 cups sugar
1 1/2 cups white vinegar
1 bottle (6 oz.) liquid pectin
8 - 9 drops green food coloring (optional)

In a large saucepan, combine peppers, sugar and vinegar.  Heat to boiling.  Boil 1 minute, stirring to prevent boiling over.  Remove from heat.

Stir in pectin, mixing well. Let stand 5 minutes.  Skim off white film which forms on top.  Mix in food coloring, if using.  Strain if you prefer a clear jelly, but I love the tiny little flecks of peppers.

Pour into hot, sterilized jar, Top with sterilized two part lids and tighten bands.  Process in a boiling water bath beneath 4 inches of boiling water for 20 minutes to seal.