This Spicy red pepper jelly is super versatile, it can be used as a stand alone appetizer but it is also great on chicken biscuits, jalapeno poppers, or used to spice up a grilled cheese. It works great wherever you would like to add a little heat and sweetness the choice is yours.
Spicy Red Pepper Jelly
- 1 1/2 cup Red bell pepper chopped
- 3/4 cup Jalapeno pepper chopped
- 1 tsp dried red pepper flakes
- 2 1/2 cup white sugar divided
- 1/2 cup apple cider vinegar
- 1 tbsp SURE-JELL powdered pectin
- dash of your favorite spicy pepper powder for more spice (optional)
- 1 baguette sliced diagonally
- 1 package Boursin cheese
Combine red bell pepper and jalapeno into your favorite food processor or blender and blend until fairly small pieces of pepper are left. This is where you will find the chunkiness of your jelly so adjust to your preferences.
Whisk the pectin with 1/4 cup sugar and set aside.
Combine the pepper mixture with the remaining sugar and vinegar in a medium saucepan and bring to a vigorous boil over high heat, stirring occasionally. Continue the boil for 5 minutes. Make sure the mixture is not stuck to the sides. The sugar will dissolve fairly quickly so don't be alarmed that it looks like the ratio is off.
Gradually add the pectin and continue boiling for about 2-3 minutes, stirring constantly. Your jelly should come together at this point.
Remove from heat and let cool slightly before canning. (I realize there are other instructions on how to properly can foods, but I feel fine just spooning it into a ramekin or glass mason jar, leaving any lid off of it until it comes to room temp.) Red pepper jelly can be made ahead of time and kept in the fridge for a month.
Arrange your baguette slices on a baking sheet and brush each lightly with olive oil.
Set on the top rack of the oven with the broiler on high for about 5 minutes. Watch it closely for browning as every oven is different.
Once browned, take the toast out of the oven and let cool.
Assemble your appetizer by first spreading the red pepper jelly on the toast and then topping with Boursin crumbles.
Serve alone or alongside a charcuterie board!