I made Traca's Artichoke Appetizer too. It is wonderful!!! I will be making it

REC: Savory Cheddar and Pepper Jelly Cookies

I have been practicing pepper jelly and have more jars of it than I will use in a lifetime right now (guess everyone I know will be getting one for Christmas!). Finally got it right and it is great in these thumbprint cookies.

Once I used a store bought brand of pepper jelly and it wasn't a good one and no one liked the cookies because the jam was sub standard!

http://bigblackdogs.net/savory-cheddar-and-pepper-jelly-cookies/

 
Barb, I decided to treat our cookie exchange team and make these as a bonus.

They won't get a half-dozen to take home, but at least they'll be able to enjoy them.

You gave me the cheddar cookie recipe. Did you already post the jelly recipe?

 
This looks wonderful -- I'm going to try it over maybe 1/2 lb cooked pasta; sounds good to me! (nt)

 
REC: Jalapeno Jelly (no other types of peppers used in it)

This is the one that is in the Ball canning book. It works perfectly--unless you have old packets of liquid pectin in your pantry that have mostly solidified. If this is the case, melt them separately first and then add to the pot. I learned this the hard way. My first batch was overcooked and I think it is because I was trying to melt the pectin in the pan of peppers and sugar.

I bought actual HOT jalapenos from the farmers market. Makes a nice hot jelly which is mellowed out on the cookies.

 
This is one of my favorites too. Agreed, I'm not a fan of the chutney recipe, but the tart? Amazing.

 
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