Cheddar Cheese Ring with Pepper Jelly

I love a good cheese appetizer, ya know everything is better with cheese.  One of my favorites is a traditional Southern Cheese Ring.  The traditional version marries a cheddar cheese and pecan mixture with Strawberry Preserves.  It really is the most interesting flavor combination and quite refreshing during the summer time, especially with homemade preserves.  By the way, this is a favorite of native Georgian, President Jimmy Carter. 

For New Year's Eve, I really wanted to make a Cheese Ring for one of our appetizer selections, but I only had ONE jar of my homemade strawberry preserves left and June is a LONG way off.  I really didn't want to share my VERY LAST jar, so I went looking for alternatives.  I saw many references to using pepper jelly in place of strawberry preserves.  Since I had an abundance of homemade pepper jelly in my pantry, I decided to give it a try.   This simple substitution took a somewhat summery, sweet appetizer and morphed it into a spicy, cool weather treat that was a hit at our New Year's Eve party.  I will certainly be making this one again and I might just add a touch of cayenne pepper to the cheese mixture to up the heat just a bit.

Pepper Jelly Cheese Ring

16 oz. cheddar cheese, shredded

3 oz. cream cheese, softened

3/4 c mayonaisse

4 green onions, chopped

1 c chopped pecans

1/2 t garlic powder

1 c pepper jelly

Club Crackers

Combine first 6 ingredients in a large bowl using you hands or a hand mixer.  Mold mixture into a ring on serving platter.  Cover and chill 2 - 3 hours.  Before serving, fill center of ring with pepper jelly.  Serve with Club crackers. 

I've already made a note to make at least one extra batch of Pepper Jelly this summer to make sure I have enough to make this recipe a few times during the year. 

Linking up to-

Eat at Home - Ingredient Spotlight

Life As Mom Ultimate Recipe Swap

Peppers, Peppers and Peppers

Over the weekend, this

 Became this

7 pints of Jalapeno Pepper Jelly and 9 pints of Banana Pepper Mustard.

I changed the Banana Pepper Mustard a bit first by halving the recipe.  I used 20 banana peppers, 2 green peppers and 4 jalapeno peppers.  I seeded and deveined all the peppers (use gloves!).  This mustard is a huge hit.  Delicious on hot dogs, brats, hamburgers and as a dip for pretzels.  I even used it in my baked beans instead of regular mustard.  It gave the beans a very subtle kick that was delicious.

Linking up to:  Tatertots and Jello

My Favorite Canning Resources

I remember helping my grandmother can just about everything growing up.  I always thought it was so hard and was afraid to try it.  However as my grandmother has gotten older and doesn't can as much anymore I found myself missing her jellies and relishes.  So, 3 years ago I took the plunge and bought a Ball Canning Kit at Walmart and made my first jelly.  I found out that if you follow the directions and don't get creative, it is really very simple.  Hard work, but simple. 

I have found the following resources to be invaluable in learning how to can as well as for a wonderful variety of recipes and ideas.

The Ball Blue Book

 In my opinion this is the canning bible.  It has detailed, step by step instructions on how to can and freeze just about anything.  If you read and follow their directions, you will not only can delicious food, but you will do it safely. 

Some of my favorite recipes from this book are Strawberry Jam, Pepper Jelly, Quick Grape Jelly, Bing Cherry Jam, Sweet and Sour Pepper Relish

Ball Complete Book of Home Preserving

This book has 400 different canning recipes.  It is a great resource for traditional recipes as well as more modern combinations.  The how to portions are not as detailed as that of the Blue Book.  The most useful part for me that I turn to over and over again if the Produce Purchase Guide.  It is a very accurate guide for how much fruit or vegetables you need to get the correct yield for the recipe.  I use this ALL the time. 

Some of my favorite recipes from this book are Peach Jam and Cherries in Syrup. 

Better Homes and Gardens Special Interest Publication - Canning
This magazine is on sale at retail stores until August 9th.  Run out now and get it!  It has some really interesting recipes, many great recipes for gift giving.  It starts with "10 super-simple, no brainer" canning recipes, perfect for the beginner. 

Some of my favorite recipes from this magazine are Tomato Basil Jam and Vidalia Onion and Maple Conserve

If you are interested in learning to can, you can't go wrong with these resources. 

Tuesday Garden Party - Seasonal Recipes

I have not participated in the Tuesday Garden Party since school started in August.  I am thrilled to find a little bit of time to link up a post about they yummy food we have been eating from our summer harvest.

Our favorite has been the pesto we made from our abundance of basil.  We love this on pizza, on sandwiches and in the new family favorite Spinach Ravioli Lasagna.  We are already lamenting the fact that there is only ONE container of pesto in the freezer.  I have already promised to plant more basil next year.

photo credit - Southern Living Magazine (www.myrecipes.com)

We continually enjoy the jams and jellies we made this summer.  Spiced Cherry Jam, Jalapeno Pepper Jelly and Strawberry Jalapeno Jam are among our very favorites.  The kids can't get enough of the Grape Jelly we made, but that one really doesn't count, as I purchased organic, unsweetend juice to make it. 

Finally, we just adore the Roasted Tomato (Veggie) Sauce from An Oregon Cottage.  Our favorite way to serve it is over cheese ravioli with lots of fresh parmesan cheese. 

Linked to Tuesday Garden Party

Jalapeno Pepper Jelly

This was the first thing I ever canned and it is still one of my favorites and one of my most requested.  All the peppers came from my garden.  YEAH!!!  This is a tested recipe from the Ball Blue Book (the ultimate canning guide IMHO), so it is very safe.  Original recipe calls for all jalapenos, I use 1/2 jalapenos and 1/2 green peppers as my family is not a fan of super hot things, but love this jelly.  There are many many canning sites that give great information on how to can, please consult those (or get a Blue Book) if you have never done it before.  This is just the recipe.

Jalapeno Pepper Jelly
from the Ball Blue Book

3/4 pounds jalapeno peppers (I use 3 large jalapenos and 3 green bell peppers)
2 c cider vinegar
6 cups sugar (I only use 5 - we don't like it so sweet)
2 pouches liquid pectin
green food coloring - optional ( I have never used it and get a lovely light green color that looks much more natural)

Wash peppers, drain.  Remove stems and seeds.  Puree peppers and 1 cup vinegar in a food processor or blender.  Combind puree, 1 c vinegar and sugar in a large saucepot.  Bring to a boil; boil 10 minutes, stirring constantly (use a much bigger pot than you think you will need.  This stuff bubbles up alot).  Stir in liquid pectin.  Return to a rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat.  Skim foam if necessary.  Stir in a few drops of food coloring, if desired.  Ladle hot jelly into hot jars, leaving 1/4 inch headspace.  ADjust two piece caps.  Process 10 minutes in a boiling water canner. 
Makes about 6 1/2 pints of jelly.

*** wear rubber gloves when seeding and chopping peppers --- trust me!

We love this on our bagels in the morning or served with cream cheese on crackes for a quick summer appetizer. 

Linked to It's A Blog Party Harvest Recipes
Tasty Tuesday
Tuesday Garden Party
Tater Tots and Jello Weekend Wrap Up
Quit Eating Out's Saturday Swap

Fruit Jar Tomato Relish

This is a great way to use up all those bits and pieces in the garden.  I found this online last summer and it is delicious, especially over chopped lettuce.  The original recipe is credited to the Farm Journal in 1973.

Fruit Jar Tomato Relish

2 tomatoes, peeled and chopped ( I don't peel them)
1 cucumber, peeled and chopped
1 green bell pepper, seeds removed and chopped
1/4 c chopped white onion
1/2 c olive oil
2 T white wine vinegar
1 T snipped fresh Italian parsley ( I have used dried)
1 small clove garlic, minced
1/2 t salt
dash ground black pepper

In a 1 quart glass jar, alternate layers of tomatoes, cucumber, bell pepper and onion until all are used.  Combine the remaining ingredients and pour over the vegetables; cover and chill overnight.  Turn the jar upside down during part of the chilling in order to marinate all the vegetables evenly. 

Serve as an accompaniment to fish, chicken and vegetables. 

I usually make this in 2 pint jars and share one with a friend or neighbor.  It lasts about a week in the refrigerator.  You can probably keep it a bit longer, but after a week the veggies get soggy and I don't like soggy veggies. 

Linked to Tasty Tuesday, Tuesday Tastes, Delicious Dishes

Spiced Bing Cherry Jam

 This was my most requested jelly or jam recipe I made last year. I had to make 3 batches to keep up with all the requests. I can't wait for the cherry season so I can make it again. My best piece of advice -- invest in a cherry pitter!

Spiced Bing Cherry Jam

4 c pitted Bing cherries
1 (2 oz.) pkg. powdered pectin
1/4 c lemon juice
1/4 c almond liquer (amaretto)
1/4 t salt
1/2 t ground cinnamon
1/2 t ground cloves
1/8 t nutmet
4 1/2 c sugar (this seemed like a lot. I used slightly less than 4 cups)


Place pitted cherries into a food processor and pulse until coarsely chopped.


Pour chopped cherries into a heavy 8 quart saucepan along with pectin, lemon juice, almond liqueur, salt, cinnamon, cloves and nutmeg. Bring to a rolling boil. Stir in sugar and return to a full boil. Reduce heat to a slow boil and cook for 3 minutes.


Pour into hot sterilized jars, leaving 1/2 inch headspace and seal with canning lids. Process in boiling water bath for 10 minutes or according to your canner manufacturer's instructions.


Makes 5-6 half-pints.

Linking to
Eat At Home Cooks