I like it on a bagel with cream cheese for breakfast...
It also mixes well with shrimp and a bit of soy sauce...stirred around with some oil and cooked rice....

Cream cheese on a warm croissant beats anything.

Yummmmmmmm
Especially when you have room service on a cruise deliver right before disembarking, and coffee!

Nan, I could live on hot pepper jelly! So thanks for the tips.

I'm going to have to find the time to make a double batch of Habanero Gold; I haven't had decent pepper jelly since I made it. I really thought I hit the big one at the farmer's market in NC as it was homemade and the lady told me it had some heat. So I loaded up only to find that the taste was okay at best--and no heat.

On bagels along with Cream Cheese, over Cream Cheese with crackers and with meatballs.

On peanutburgers!!! (After your hamburger has finished cooking spread a little peanut butter on the top) There are several different things I might add, like sweet pepper relish or the dreaded BACON but hot pepper jelly is great!

Glenda! Hahahahaha - ANYTHING would taste good when room-service-delivered during a cruise!

Kathleen

I mix a spoonful into yogurt for a dipping sauce for coconut shrimp, but I like it best with cream cheese on a bagel, as a filling for those cheese thumbprints that Readinglady gave me the recipe for, and as a topping for katieC's savory cheesecake with crackers.

Cathy, I've got to make another batch of that Habanero Gold too, there's nothing else quite like it.

Annie

As a sweet and sour stir fry sauce--thinned with a little water or sherry, and then add garlic, dash of sesame oil, and either thai for chinese 5 spice seasoning.

Baste on grilled chicken before serving.

Thin, add a smidge of mayo, use as salad dressing.

As a dip for egg rolls.

Baste on grilled or roasted zuchinni. Then wrap with proscuitto and broil quickly for a variation on the classic italian appetizer.

Here's a good one!

Pepper Jelly Vinaigrette

¼ cup rice-wine vinegar
¼ cup pepper jelly
1 T fresh lime juice
1 T grated onion
1 tsp salt
¼ tsp pepper
¼ cup EVOO

Whisk together first 6 ingredients. Slowly add the EVOO until incorporated.

Serve over: regular salad or, cut up watermelon chunks with toasted, chopped pecans and crumbled gorgonzola cheese.

I'm really glad to see this subject! Last year, we visited Canada. When the Canadians realized I love hot pepper jelly, they went out of their way to find different kinds of jelly to gift to me. I've got 5 different kinds in the pantry and now I know what to do with it!

Posted by mustangs (My Page) on Sun, Jan 4, 09 at 14:43

Nan, I could live on hot pepper jelly! So thanks for the tips.
I'm going to have to find the time to make a double batch of Habanero Gold; I haven't had decent pepper jelly since I made it.

Cathy it was you who sent me that jar? It was the best I've ever had too! Loved it but it sure didnt last very long.

Sure was Shaun. Now that you have finished the jelly, I can tell you that it was one of my few canning successes.

Girl I finished that jelly within a week. Or less. It was very very good.

I put some red pepper jelly (not as hot) in some of my thumbprint cookies this Christmas - it added a nice sparkle.

Becky (Booberry85) gave me a jar a year ago. I absolutely loved it on english muffins. Unfortunately, so did my voracious 17 year old son. It didn't last long. I recently picked up two bottles from an amish market, but they don't compare at all. Becky's was beautifully jelled and held together in a firm, but spreadable way. The other ones have a more cottage cheese (in jelly form) texture.
Not even close.
sniff.
Jo