This red bell pepper jam recipe has a nice bite to it from the apple cider vinegar which is tempered by the velvety texture of the cream cheese. Use a nice table cracker such as Carrs to accompany this beautiful appetizer.
Difficulty: Beginner Preparation Time: 20min
Yields: 1 Quart Total Time: 30min
6 Red bell Peppers ¼” dice-drained
1 ½ Cups Sugar
1 Cup Apple Cider Vinegar
16 oz Cream Cheese (we like to use Philadelphia brand) room temperature
½ tsp Kosher Salt
1 Box of Table Crackers
FOR THE RED PEPPER JAM
Place the drained peppers, sugar, vinegar and salt in a medium saucepan over high heat. Bring mixture to a boil, and then reduce heat to a simmer, stirring occasionally. Cook the mixture until thick-jam should have a small amount of liquid remaining about 30-45 minutes.
Remove from the heat and once cool transfer to a bowl and refrigerate for 2 hours until cool.
Using clean hands shape the cream cheese into a half of a sphere and place in the center of a 10” serving platter. Remove the jam from the fridge and carefully spoon it over the cream cheese making sure to cover all of the cheese with the jam. Serve with a good quality table cracker.