Jalapeno Cranberry Freezer Jam

3 cups (about 1 ½ lbs) fresh cranberries, rinsed, ground
3 cups apples (about 5 medium) any kind, cored, skins removed, ground
2 ½ – 3 Jalapeno peppers, seeds removed, ground
1 1.75 oz. Package Fruit Pectin (Sure Jell)
8 ½ cups sugar
9-12 half pint containers, glass or plastic with lids



Grind the fruit and peppers in a food processor to make 6 cups.

1. Pour into a large pan, add the pectin, stir and bring to a boil.
   
2. Add sugar, stirring well and bring to a full boil again,
   
3. Pour the hot jam in jars or plastic tubs. Put the lids on and let sit out on the counter overnight.
   
4. Freeze. Will keep for months.
   

Easy Jalapeno Popper Bites

8 oz cream cheese, softened (light cream cheese is okay)

3 to 4 green onions, thinly sliced

2 jalapenos, seeded and diced (use less or more depending on preference)

8 slices bacon, cooked and crumbled

8 oz pepper jack cheese, shredded

4 oz sharp cheddar cheese, shredded

48 tortilla scoops chips

1. Preheat the oven to 350 degrees.
2. Line two large baking sheets with parchment paper and set aside.
3. In a medium bowl, stir together cream cheese, green onions, jalapenos, bacon, pepper jack and sharp cheddar cheese.
4. Spoon a rounded teaspoon of the filling into scoop chips.
5. Top with additional bacon and cheese if desired.
6. Bake for 8 to 10 minutes or until filling is bubbly and cheese is melted.
7. Serve immediately.