Hot Pepper Jelly with Goat Cheese: A Retro Appetizer, All Grown Up
Some foods take you right back. For me, hot pepper jelly is one of them. Today, I am joining my friend Elizabeth to share our favorite jam/jelly recipes to serve and gift.
As a kid, it showed up at nearly every party and holiday gathering. Someone would set out a whole block of cream cheese, spoon a glossy layer of pepper jelly on top, and surround it with a box of crackers, something as ordinary as Triscuits. It was so simple, and everyone loved it. It’s one of those appetizers that feels like the ’70s and ’80s.
This fall we decided to make our own, and I’m happy to report it couldn’t be easier. A few ingredients, a little time, and you have jars of jewel-toned jelly that are sweet, bright, and just a little bit hot.
A little more elevated
We kept the spirit of the original but gave it a small update. Instead of cream cheese, we’re serving our jelly over a log of soft goat cheese, which adds a tangy, creamy contrast to the sweetness. And in place of Triscuits, we’re using Carr’s water crackers, which are thin, crisp, and let the jelly and cheese shine.
It’s the same nostalgic appetizer, just dressed up a bit for today. Set it out on a pretty board or a vintage plate with a small spreader, and watch it disappear.
Why you’ll love it
- It’s easy to make, even if you’ve never made jelly before
- Sweet and spicy is such a crowd-pleasing combination
- It takes about two minutes to assemble once the jelly is made
- A jar tied with ribbon makes a wonderful hostess or holiday gift
Hot pepper jelly ingredients
- Bell peppers in three colors
- Jalapeño peppers
- Apple cider vinegar (or white vinegar)
- Granulated sugar
- Pectin
Special equipment
- Medium heavy pot
- Food processor
- Glass jars with lids
How to serve hot pepper jelly with goat cheese and crackers
Let a log of goat cheese sit at room temperature for about 20 minutes so it softens slightly. Arrange it on a platter or board with a cheese spreader, a generous stack of Carr’s water crackers, and an open jar of hot pepper jelly with a small spoon. Let guests spread a little goat cheese on a cracker and top it with a spoonful of jelly.
Give hot pepper jelly as a gift
This is one of my favorite gifts to bring during the holidays, because it’s a complete little appetizer, ready to set out. I tuck everything into a wooden berry crate: a jar of hot pepper jelly, a sleeve of Carr’s water crackers, and a log of goat cheese wrapped in parchment paper and tied with twine. It’s simple, rustic, and a welcome addition to a party or a hostess gift. Your friends will have everything they need to bring a little nostalgia to their own table.
Gifting tip: Since the goat cheese needs to stay cold, assemble the crate the same day and let the recipient know to pop the cheese in the fridge. If you’re mailing it or dropping it off ahead, send the jelly and crackers alone with a little tag suggesting they pair it with goat cheese.
Gifting supplies
Whether you grew up with the cream cheese version or you’re discovering pepper jelly for the first time, I hope this little throwback finds its way onto your table this season.
You may also like this post: Baked Brie, Fig & Candied Pecans with Everything From Trader Joe’s
Let’s visit Elizabeth to see what she came up with today!
Hot Pepper Jelly with Goat Cheese: A Retro Appetizer, All Grown Up
This hot pepper jelly served with goat cheese and crackers will always be the one appetizer that disappears first.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 27 minutes
- Yield: 3, 4 ounce jars 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Ingredients
- 4 jalapeño peppers, chopped with seeds removed
- 6 ounces red, yellow, and orange bell peppers roughly chopped
- 1 1/2 cups granulated sugar
- 1 cup apple cider vinegar
- 1/2 of a 1.75-ounce box of Sure-Jell Premium Fruit Pectin
Instructions
- Trim the stems and ends off the jalapeño peppers, slice them in half lengthwise, remove the seeds, and roughly chop. Add the jalapeño peppers to the food processor fitted with the blade, and mince them. Transfer to a small bowl.
- Roughly chop the bell peppers, add them to the food processor, and mince. Transfer them to the bowl with the jalapeño peppers.
- Add the sugar and the apple cider vinegar to small saucepan and bring to boi, stirring regularly. Add the pectin, stir again, and boil for a minute or two.
- Remove the saucepan from the heat and let it cool for about 5 minutes.
- Pour the mixture into 3, 4 ounce jars and let them cool on the counter for about 15 minutes. Place the lids on the jars and refrigerate until the mixture has thickened. It should have a jelly-like texture when ready.
Notes
Before placing the jars in the refrigerator, use a small spoon and give the mixture a good stir so that all the peppers don’t float to the bottom.
Good morning Annie,
Your pepper jelly looks easy to make and delicious. I love the little gift basket!
I never thought of using fabric to cover the tops, I typically use some sort of paper. But the fabric elevates the look!
I am sure that everyone that receives one of these backets will enjoy it. Happiness is homemade as they say.
xo