My favorite condiment to serve with a cheese ring is a sweet and spicy pepper jelly. By using a two-part pectin system for making jelly the sugar-free way, I didn’t have to give up on the pepper jelly. Instead of using sugar to gel, it uses calcium. I tried it here to great success. This pepper jelly is seriously good. If you’re watching your sugar intake, this is a great new way for you to make your homemade jellies.
Ingredients
Cheese Ring
- 3 ounces low-fat cream cheese (Neufchâtel), at room temperature
- 1/2 cup regular or light mayonnaise
- 1 cup cottage cheese
- 5 cups shredded sharp Cheddar cheese
- 1/2 cup chopped scallions (white and light green parts), plus more for garnish
- 1/2 teaspoon garlic powder
- Freshly ground black pepper to taste
- 1/8 teaspoon cayenne pepper
- 1 cup finely chopped pecans
Pepper Jelly
- 1 ½ teaspoons pectin powder (from two-part pectin system such as Pomona’s Universal Pectin)
- 1 ½ cups sugar
- 3/4 cup finely chopped red, yellow, or orange bell peppers
- 1/4 cup finely chopped jalapeño peppers
- 1 cup cider vinegar
- 1/4 cup fresh lemon juice
- 2 teaspoons calcium water (from two-part pectin system such as Pomona’s Universal Pectin), prepared according to package directions
Directions
- To prepare the cheese ring: In a food processor, pulse together the cream cheese, mayonnaise, cottage cheese, and 3 cups of the Cheddar. Add the scallions, garlic powder, black pepper, and cayenne. Process until smooth and creamy. Scrape the mixture into a large bowl and stir in the remaining 2 cups Cheddar and 1⁄2 cup of the pecans.
- Grease a 4-cup ring mold lightly with cooking spray and spoon the mixture into the mold. Cover with plastic wrap and refrigerate for 2 to 3 hours.
- Meanwhile, to make the pepper jelly: In a small bowl, combine the pectin powder with 1⁄2 cup of the sugar and mix well.
- In a medium saucepan over medium-high heat, bring the bell peppers, jalapeño, vinegar, and lemon juice to a boil. Reduce the heat and simmer, covered, for 5 minutes. Add the prepared calcium water and stir well. Bring the mixture back to a boil, add the pectin-sugar mixture, and stir vigorously until the sugar has fully dissolved. Add the remaining 1 cup sugar, stirring to combine for 1 to 2 minutes. Keep the mixture at a hard boil, without stirring, for 1 minute more.
- Remove the pan from the heat and let it cool to room temperature. Pour the jelly into a jar or bowl, cover, and refrigerate for 1 to 2 hours, until the jelly has set.
- Unmold the cheese ring and garnish with the remaining 1⁄2 cup pecans and some scallions. Serve with the pepper jelly.
Makes one 4-cup ring mold/Makes 1 ½ cups pepper jelly
More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up
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