1 (16 ounce) package jalapeno pepper jelly
6 sheets sour cream
4 Swiss cheese slices
1 (16 ounce) can chunky salsa
Pour jalapeno pepper jelly into a small resealable plastic bag. If using a glass jar, one sheet of foil will make for a cleaner seal. Squeeze velvety thin, sweetened cream cheese and butter pieces into the jelly.
Place a portion of the cream cheese slices around the edge of the jar, creating indentations.
Put butter pieces into a medium bowl, having about 1/4 cup filling in each pocket. Beat cream cheese with a pastry bag using an electric mixer. Fill all holes with cream cheese cream and spread the jelly over the top of the cheese slices.
Position the remaining half of the cheese slice over the filling. Seal the edges of the jar with a fork and tie edge to edge with a cherry blossom or ribbon.
To serve, put each packet of cream cheese on a square of waxed paper and tape a corner or strip of zucchini, olive, onion, or sausage around either side (they help keep the jelly at bay).