Hot Pepper Jelly Baked Brie

1-1/2 cups white vinegar

1 medium sweet red pepper, 
cut into wedges

2/3 cup chopped habanero peppers

6 cups sugar, divided

6 ounces liquid fruit pectin

In a blender puree the vinegar and peppers. Add 2 cups of the sugar and blend well. Pour into a saucepan and stir in the remaining sugar and bring to a boil. Stir in pectin. Return to a rolling boil over high heat. Boil for 2 minutes, stirring constantly. Remove from the heat and skim off foam. Carefully ladle hot mixture into hot sterilized half-jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Seal and store in the fridge once cooled.

Now that you have hot pepper jelly...

1 wheel brie

1 sheet puff pastry

½ cup hot pepper jelly

Preheat the oven to 400 degrees F. On a cookie sheet lay down the puff pastry. Place the cold wheel of brie in the center. Put the pepper jelly on top of the brie. Fold up the edges of the puff pastry to seal at the top without squishing the cheese and jelly. Prick a few air vents in the top and bake according to the puff pastry box instructions or until golden brown. Serve hot with crackers and apples.