Pepper Jelly is particularly yummy over cream cheese served with crackers, as an appetizer.
You can also mix the cream cheese together with the pepper jelly for a dip.
(I doubled the recipe listed below and used 1/4 pint jars ... so, for example I used 2 sweet bell peppers, etc.,)
1 cup ground sweet bell pepper, approximately 1 large pepper, including juice
2 to 4 T (depending on how hot you want your jelly, I used 4) finely chopped jalapeno peppers (I used cayenne, jalapeno and sereno)
3/4 C cider vinegar
1/2 C water
1/8 t salt
2 T lemon juice
1 box standard powdered pectin (1 3/4 oz)
2 1/2 C sugar
Seed the sweet and hot peppers (chop, then measure) and then throw in a food processor until "ground", put peppers and the juice into a large pan. Add in and stir together: vinegar, water, salt, lemon juice and pectin. Set the heat on medium-high and bring to boiling. THEN add in the 2 1/2 C sugar. Bring again to a full rolling boil that cannot be stirred down; boil hard for 1 minute. Remove from heat, skim froth, stir. Ladle into sterilized (boil 20 minutes) hot (from being sterilized) 1/2 pint jars, leaving 1/4 inch of headroom. Thoroughly wipe sealing rim of jars with fresh paper towel, put on prepared disk lid, and screw the bad down firmly. Process in a covered pasteurizing water bath at 185 degrees for 10 minutes. Remove jars and set on a dry folded towel where they can cool upright and naturally.