Hot Pepper Jelly

Beautiful in color and sweet with heat! Our Hot Pepper Jelly pairs perfectly with crackers and cream cheese or spread on a biscuit. No matter how you serve it, Hot Pepper Jelly is a hit every time.

Easy Uses:

  • Quickly spread on a sandwich or burger
  • Add to mayo for the perfect french fry dip
  • Spoon on top of tacos
  • Baste onto your favorite grilled meat or veggies


Hot Pepper Glazed Salmon

Prep time: 10 minutes
Cook time: 20 minutes
Servings: Two 4-oz. filets


  • 8-oz. salmon filet
  • 2 tablespoons soy sauce
  • 5 diced green onions
  • 1/4 cup F+F Hot Pepper Jelly
  • Salt + pepper to taste


  1. Trim salmon into two 4-oz. filet pieces.
  2. Line a sheet tray with parchment paper or foil, and place salmon filets on top.
  3. Whisk soy and F+F Hot Pepper Jelly together, reserving a bit to top at the end.
  4. Baste salmon in pepper jelly and season with salt and pepper.
  5. Bake at 325°F for 15–20 minutes, depending on desired doneness of fish.
  6. While fish cooks, chop up green onions.
  7. Once out of the oven, top with more F+F Hot Pepper Jelly, if needed, and chopped green onions.
  8. Serve over rice, cous-cous, etc!

Hot Pepper Goat Cheese Dip

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 4–6 servings for a crowd


  • 10-oz. quality goat cheese
  • 4-oz. softened cream cheese
  • 1/4 cup whole milk
  • 2 garlic cloves
  • 3 sprigs picked thyme
  • 1/2 cup F+F Hot Pepper Jelly
  • 6 chopped up green onions
  • Toasted baguette for serving


  1. Preheat oven to 350°F.
  2. Soften cream cheese, and goat cheese. Mix together by hand or in a stand mixer until evenly incorporated.
  3. Slowly add in the milk, garlic, and chopped thyme.
  4. Bake at 350°F for 10–25 minutes until slightly bubbly. Top with F+F Hot Pepper Jelly and scallions.
  5. Serve with a baguette, cucumbers, radish, etc!

Spicy Baked Brie With Roasted Pears

Prep time: 10 minutes
Cook time: 20–30 minutes
Servings: 6–8 servings


  • 1 sheet puff pastry
  • 8-oz. round Brie
  • 1/4 cup chopped walnuts
  • 3 sprigs picked thyme
  • 3 sprigs rosemary, chopped
  • 1/4 cup brown sugar
  • 1/2 pears sliced
  • 2 tablespoons F+F Vermont Maple Syrup
  • 1/4 – 1/2 cup F+F Cranberry Walnut Relish
  • 2 egg yolks
  • 3 tablespoons Demerara sugar
  • F+F Hot Pepper Jelly


  1. Let the frozen puff pastry dethaw if frozen, so it’s bendable and unfrozen, but not too soft to work with.
  2. Chop up walnuts, rosemary, thyme, pears, set aside to layer on top of Brie when ready.
  3. Trim the top and bottom of the Brie round, just enough to expose the cheese and remove skin.
  4. Lay out your puff pastry and place Brie centered on top of dough. Layer chopped walnuts, herb mixture, F+F Vermont Maple Syrup, and brown sugar on top of Brie. It is OK if things fall around the edges as we will be folding up to bake.
  5. Place sliced pears on top and top with F+F Cranberry Walnut Relish. Fold puff pastry edges around the cheese mixture so it is all fully encompassed like an envelope.
  6. Brush the folded puff pastry with egg yolk and top with Demerara sugar.
  7. Bake at 350°F for 20–25 minutes until golden brown.
  8. Serve with crackers and bread, top with F+F Hot Pepper Jelly if desired and enjoy!

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