Pepper Jelly Cheese Balls Recipe

Introduction

Pepper Jelly Cheese Balls are a flavorful and festive appetizer that combines creamy cheese with a spicy-sweet pepper jelly center. Perfect for parties or casual gatherings, these bite-sized treats offer a delightful mix of textures and tastes.

Ingredients

• 2 cups white vinegar
• 2 cups granulated sugar
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 2 jalapenos, seeded, ribs removed, finely chopped
• 1 tablespoon Kosher salt
• 1 teaspoon coarse ground black pepper
• ½ teaspoon cayenne pepper (ground)
• 8 ounces cream cheese, softened
• 1 tablespoon fresh chopped rosemary
• A couple grinds of fresh black pepper
• ½ cup sliced almonds, toasted and chopped
• 1 teaspoon fresh chopped rosemary
• 18 pretzel sticks

Instructions

1. Step 1: Make the pepper jelly by combining the white vinegar, granulated sugar, red bell pepper, green bell pepper, jalapenos, Kosher salt, coarse ground black pepper, and cayenne pepper in a heavy-bottomed saucepan. Bring the mixture to a boil over medium heat.
2. Step 2: Reduce heat to low and simmer, stirring occasionally, for about 2 hours or until the mixture has reduced by a little more than half, yielding about 2 cups of pepper jelly. Allow the jelly to cool completely; it will thicken as it cools.
3. Step 3: Prepare the cheese mixture by combining the softened cream cheese, 1 tablespoon fresh chopped rosemary, and a few grinds of fresh black pepper until smooth.
4. Step 4: Scoop about 2 teaspoons of the cheese mixture into balls and roll them smooth. Chill the balls in the refrigerator for 5 minutes.
5. Step 5: Use your finger or a small spoon to make a small well or indentation in the center of each cheese ball.
6. Step 6: On a small plate, mix the toasted chopped almonds with 1 teaspoon of fresh chopped rosemary.
7. Step 7: Carefully spoon about ½ teaspoon of the cooled pepper jelly into the well of each cheese ball. Pinch the opening closed gently and reshape into a smooth ball.
8. Step 8: Roll each cheese ball in the almond and rosemary mixture until evenly coated.
9. Step 9: Refrigerate the cheese balls until ready to serve, up to 3 days.
10. Step 10: Just before serving, insert a pretzel stick into each cheese ball and arrange them on a serving platter.

Tips & Variations

• For a milder jelly, reduce or omit the cayenne pepper and jalapenos.
• Try using crushed pistachios or pecans instead of almonds for a different flavor and texture.
• Make the pepper jelly a day ahead to allow the flavors to develop fully.
• Use mini pretzel rods or sturdy crackers as alternative serving sticks.

Storage

Store the assembled cheese balls in an airtight container in the refrigerator for up to 3 days. When ready to serve, add the pretzel sticks just before plating to keep them crisp. Leftover cheese balls should be eaten within a few days for the best taste and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pepper jelly ahead of time?

Yes, the pepper jelly can be made several days in advance and stored in the refrigerator in a sealed container. This actually enhances the flavors as it sits.

What can I use if I don’t have fresh rosemary?

Dried rosemary can be used as a substitute, but use it sparingly since it has a more concentrated flavor. About one-third of the amount of fresh rosemary should be enough.

Pepper Jelly Cheese Balls Recipe

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These Pepper Jelly Cheese Balls are a delightful appetizer featuring creamy, herbed cream cheese filled with a spicy, homemade pepper jelly. Rolled in toasted almonds and fresh rosemary, they offer a perfect balance of heat, sweetness, and crunch. Served with pretzel sticks, these bite-sized treats are ideal for parties and gatherings.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Yield: 18 cheese balls 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pepper Jelly

• 2 cups white vinegar
• 2 cups granulated sugar
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 2 jalapenos, seeded, ribs removed, and finely chopped
• 1 tablespoon Kosher salt
• 1 teaspoon coarse ground black pepper
• ½ teaspoon cayenne pepper, ground

Cheese Balls

• 8 ounces cream cheese, softened
• 1 tablespoon fresh chopped rosemary
• A couple grinds of fresh black pepper
• ½ cup sliced almonds, toasted and chopped
• 1 teaspoon fresh chopped rosemary
• 18 pretzel sticks

Instructions

1. Make the Pepper Jelly: In a heavy-bottomed saucepan, combine the white vinegar, granulated sugar, finely chopped red and green bell peppers, chopped jalapenos, Kosher salt, coarse ground black pepper, and cayenne pepper. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and meld the flavors.
2. Simmer the Jelly: Reduce the heat to low and let the mixture simmer gently, stirring occasionally, for about 2 hours or until the liquid has reduced by a little more than half, resulting in approximately 2 cups of pepper jelly. Remove from heat and allow the jelly to cool completely; it will thicken as it cools.
3. Prepare the Cheese Mixture: In a mixing bowl, combine the softened cream cheese with 1 tablespoon of fresh chopped rosemary and a couple grinds of fresh black pepper. Mix thoroughly until smooth and well incorporated.
4. Form Cheese Balls: Using about 2 teaspoons of the cream cheese mixture, shape into small balls by rolling them smoothly between your hands. Place the balls on a tray or plate and chill them in the refrigerator for 5 minutes to firm up slightly.
5. Create a Well for Jelly: Using your finger or a small spoon, carefully make a small indentation or well in the center of each cheese ball to hold the pepper jelly.
6. Prepare Almond Coating: On a small plate, mix the toasted and chopped sliced almonds with 1 teaspoon of fresh chopped rosemary as a flavorful coating for the cheese balls.
7. Fill Cheese Balls with Jelly: Spoon or pipe approximately ½ teaspoon of the cooled pepper jelly into the well of each cheese ball. Be cautious not to overfill. Once filled, gently pinch the opening closed and smooth the exterior back into a ball shape, sealing the jelly inside.
8. Coat the Cheese Balls: Roll each jelly-filled cheese ball in the chopped almond and rosemary mixture until thoroughly coated, adding a crunchy, aromatic crust.
9. Chill Until Serving: Store the coated cheese balls in the refrigerator for up to 3 days until ready to serve, ensuring they remain firm and flavorful.
10. Serve with Pretzel Sticks: Just before serving, insert a pretzel stick into each cheese ball to serve as an edible handle, and arrange them on a serving platter for an attractive presentation.

Notes

• Make sure to cool the pepper jelly completely before filling the cheese balls to prevent the cream cheese from melting.
• Adjust the amount of cayenne pepper and jalapenos to control the heat level of the jelly based on your preference.
• To toast the almonds, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant.
• These cheese balls can be made a day ahead, stored covered in the refrigerator for up to 3 days.
• For a nut-free version, omit the almond coating and roll in finely chopped herbs or crushed pretzels.

Keywords: pepper jelly, cheese balls, appetizer, party snacks, cream cheese, spicy jelly, rosemary, almonds, pretzel sticks