I have been craving the big brick of cream cheese smothered with hot pepper jelly so I created my own freezer version this afternoon.  I posted it on my blog at http://tinyurl.com/cpyzvf  if you want pictures.  Anyway, here is the recipe.  I couldn't wait for it to set completely.  Even Michael liked it and he hates “green things.”

Sweet Hot Pepper Jelly

Ingredients:

1 large red bell pepper

1 large orange bell pepper

1 large yellow bell pepper

2 large green pasilla peppers (also called poblano pepper)

4 jalapeno peppers

7 cups granulated sugar

3/4 cup apple cider vinegar

1 tsp Old Bay Seasoning

1 tsp freshly ground black pepper

Juice and zest from 2 regular lemons or 1 Meyer lemon

2 envelopes liquid pectin

Directions:

Clean and rough chop peppers removing all seeds and membrane from the sweet peppers.  Remove the membrane from the jalapeno peppers but keep the seeds.   Keep them all if you like it hot, less if you like it milder.

Put the chopped peppers and seeds into a food processor and pulse until they are chopped but not pureed. (Don’t put too many in at one time like I did.) Three batches works well.  They get chopped evenly that way. They should equal about four cups.

Combine the peppers and remaining ingredients, except the pectin, in a large heavy pot.  Stir to combine, then place over high heat until mixture comes to a full boil.  Reduce heat and boil five minutes, stirring constantly.  Maintain a good rolling boil but watch carefully that it doesn’t boil over.  Add the liquid pectin and reduce heat.  Maintain a slow boil for about 20 minutes stirring frequently.  Do not leave it unattended.  The larger chunks of pepper will float to the surface where you can spoon them out and discard.  At the end of cooking, remove pot from heat and use a slotted spoon or strainer to remove most of the solid pepper.  Leave as much as you want behind.  Ideally you will have a mostly clear jelly with flecks of pepper and seed.

Immediately ladle the jelly into clean, pint sized freezer containers.  Leave 1/2 inch of space at the top of each jar.  Put tops on jars and store at room temperature overnight, then freeze.  Should last about 6 months in the freezer and a month after thawing and refrigerating.

Serve as an appetizer or snack with cream cheese on multigrain crackers.

Makes 6 pints.