Or create an appetizer by using mini filio shells (about the size of a mini-cupcake liner) and filling with a strip of shaved ham folded to fit inside the shell. Top with a smear of Philadelphia Cream Cheese, and garnish with a generous dab of the raspberry jalapeno jam. Sprinkle a few pieces of shreaded Colby cheese or garnish with a raspberry.
Raspberry Jalapeno Jam
Ingredients5 cups fresh and crushed raspberries (may use frozen)
2 hot peppers, sliced, seeded and finely chopped (red or green jalapeno; if you want more heat use 3, and use the seeds)
6 cups sugar
½ tsp. unsalted Butter (to reduce foaming)
juice of one lime
1 pouch (3 ounces) liquid fruit pectin
You will be canning this jam as usual so wash and sterilize the jars, lids, and rings. You will need 8-10 jars. Stir all ingredients except the pectin into a large cooking pan and bring to a full rolling boil over high heat while stirring constantly (using a wooden spoon). Add the pectin, thoroughly stirring the pectin into the berry mixture. Bring the mixture to a full boil once again. Remove from heat, and skim off any foam.
Fill jars to 1/8 inch of the top and screw on lids tightly. Place into a heavy pan, cover with water (1-2 inches over the top) and bring water to a boil. Keep the jars in a boiling pot for 10 minutes or so.
Remove jars from hot water and place upright on a towel. Allow to cool completely. When cool, check seals by pressing middle of lid with finger, if lid springs back, the lid is not sealed and the jam must be refrigerated. Yield, 8-10 jars.