This pepper jelly recipe is a jalapeno jelly that is the perfect balance of sweet and heat. Serve hot pepper jelly over cream cheese for a crowd-pleasing quick appetizer. This is the jar I reach for ...

You’re having last-minute company and need something easy to serve. If you’re from the southern U.S., one of your go-to appetizers might be a three-ingredient, sweet and savory crowd-pleaser. Open a ...

I was at a craft fair with my mother a couple months ago and I was dying of starvation. My cupboards at home were bare, and I had a few more days until payday and grocery shopping. So, I'm wandering ...

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There is little about a chile that hints at the danger lurking inside. They dangle colorfully, seemingly harmlessly, from a plant’s bright foliage, or they are piled welcomingly at a grocery store or ...

KANSAS CITY, Mo. — Add a little spice to your next charcuterie board or veggie tray. FOX4’s Karli Ritter and Chef Matt Chatfield whip up hot pepper jelly. Note: You can decide which chilis and how hot ...

1 red jalapeño, seeded (or more for a hotter jelly) 6 1/2 cups sugar 1 1/2 cups cider vinegar Two 3-ounce pouches Certo liquid fruit pectin 1. Bring a large canner, half full of water, to a simmer.

The first time I made hot pepper jelly—a sumptuous and piquant blend of spicy peppers, sugar, lemon, and apple cider vinegar—I expected to feel the burn on my tongue, not on my fingers. Alas, I ...

1. Bring a large canner, half full of water, to a simmer. Wash 8 half-pint jars and their screw bands in hot, soapy water. Rinse well with warm water. Pour boiling water over the flat lids in a ...