This is one my more labor intensive appetizers. I recommend making the jelly in advance in case something goes wrong. That way if it does you can try again with enough time before having to serve. The jelly is spicy and sweet at the same time, while the creamy goat cheese tempers the heat.
Log of Goat Cheese
Mason Jars for storage
1 20 ounce can of Crushed Pineapple, Drained 2 large Jalapeno Peppers, Seeded and Minced 2 tablespoons Lemon Juice 2 teaspoons Butter 1 teaspoons Crushed Red Pepper Flakes 1 package Sure-Jel (Fruit Pectin) 5 cups Sugar
Prepare mason jars by washing jars, lids, and rims. Place clean jars in boiling water and boil for 10 minutes to sterilize. Place pineapple in a large stock pot. Add seeded and minced jalapeno pepper, lemon juice, butter, crushed red pepper flakes and 1 package Sure-Jel. Bring to a boil over high heat, stirring often. Add sugar all at once, stir and return to a rolling boil (one that doesn't stop while stirring). Boil hard for 1 minute. Remove from heat and ladle jelly into prepared mason jars. Cover with rings and lids and process in boiling water bath 10 minutes. Remove jars from boiling water bath and let sit on your kitchen counter-top 24 hours. Jars are sealed when button in the middle of the lid is fully depressed. Once jars are sealed, and as jelly cools, slightly shake jars from time to time to evenly distribute pineapple and pepper pieces throughout the jelly. Store jars on pantry shelf up to one year. Refrigerate any opened jars.
Using a spoon place the jelly right on top of the goat cheese. Serve with any crackers or wafers.