Garlic Pepper Jelly | I tell you in this post how to make this delicious jelly. You’re going to love it.
I love cookbooks. It’s ridiculous how I can curl up and read one as if it’s a best-selling novel. I recently came across an old 2006 issue of Southern Living: Quick and Easy Weeknight Meals, and I couldn’t wait to sit down and see all the great recipes it had tucked in its pages. You’re gonna love me for passing along this Garlic Pepper Jelly recipe I found in there, but please don’t blame me if you can’t stop eating it.
I usually have cream cheese and some pepper jelly on hand. Throw in some crackers, and you have a handy go-to snack to pull out for a last minute get-together, or when unexpected guests visit.
This recipe is super easy, but best of all no significant preparation or canning is involved. Red pepper is the only pepper in this Garlic Pepper Jelly. As a result, it has a little kick, but you can always adjust if it’s to much heat for you. Store bought apple jelly is the base for this recipe. I told you it’s easy.
This recipe consists of parsley flakes, garlic, crushed red pepper, and vinegar stirred into the melted apple jelly. After that, it goes into the freezer until ready to serve.
To prepare Garlic Pepper Jelly you just:
- Place a block of cream cheese (Brie would be good too!) on a serving dish.
- Pour Garlic Pepper Jelly over the top.
- Spread on crackers.
- Eat said crackers.
Delicious. Addicting. Betcha can’t eat just one because they are just that good.
I plan on trying this as a glaze for chicken, and pork too. You never know, it could be the start of something new.
Garlic Pepper Jelly makes a great gift too – for any time of the year. Do you like pepper jelly? What’s your favorite kind?
- 2 16-oz jars apple jelly
- 1-2 tablespoons dried parsley flakes
- 1 tablespoon pressed garlic
- 1 teaspoon dried crushed red pepper
- 4 teaspoons white vinegar
- Melt apple jelly in a medium saucepan over low heat, stirring often. Stir in parsley and the remaining ingredients.
- Pour into jars or freezer containers and cool. Cover and freeze up to 6 months. (Jelly will not freeze solid.)