Goat Cheese and Red Pepper Jelly Sandwiches

 

Red Pepper Jelly:

¾ lbs. of red bell peppers (about 2)

1 habanero pepper

1½ tablespoons of pectin

1 ½ cups sugar

1/3 cup vinegar

½ tablespoon butter

A pinch of salt

 

 

 

 

• Cut the bell peppers and habanero in cubes
• Pulse the peppers in food processor until finely chopped
• Mix pectin and ¼ cup of sugar in a bowl
• Mix peppers, vinegar, butter, salt, and remaining sugar in a pot
• Bring mixture to a boil and let it cook for about 5 minutes on high boil
• Gradually add pectin mixture, mixing constantly
• Bring the new mixture to a boil for about 3 minutes.
• Remove from heat and let it cool

The jelly won’t look jelly-ish until it’s cooled completely.  Let it cool outside overnight (about 24 hours) and then refrigerate. This will yield about a cup. More than you need for this recipe.

 

Goat cheese mixture:

6oz of goat cheese

6oz of crème cheese

½ cup of pecans

2 table spoon of parsley (fresh if available)

• Mix all ingredients in a bowl.

Sandwich:

• Spread the cheese mixture on one side and jelly on the other.
• Cut off crust
• Wash your hand and enjoy!