Posted on by Creative Co-Op

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.

  • 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

Recipes:

Glazed Pineapple & Watermelon YIELDS: Approx. 8 Servings INGREDIENTS: ½ c F+F Hot Pepper Jelly 1 Whole Pineapple 1 Whole Watermelon DIRECTIONS: 1. Add the F+F Hot Pepper Jelly to a small sauce pan, & bring to a simmer. 2. While the jelly is heating up, cut & core your pineapple into either pineapple rounds or 4-inch sticks. Remove the skin & seeds from the watermelon & cut it up. 3. Place fruit on the grill* on high & baste the fruit with with warmed F+F Hot Pepper Jelly. Grill until some color develops, flipping on both sides & basting both sides. 4. Remove from grill & enjoy! *You may also bake in the oven on a sheet tray at 400°F for 15 minutes, flipping halfway through & basting with jelly after flipping. Enjoy!

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Hot Pepper Glazed Bacon INGREDIENTS: 8-12 slices Bacon 6 Tbsp F+F Hot Pepper Jelly DIRECTIONS: 1. Preheat oven to 375°F. 2. Line a sheet tray with parchment or use a nonstick cooking tray & lay bacon slices on top. Bake for 10 minutes, or until crispy. 3. While bacon cooks, add F+F Hot Pepper Jelly to a small bowl & microwave for 30 seconds to one minute, until warm & more pliable. 4. Remove bacon from oven & brush with warmed F+F Hot Pepper Jelly. 5. Let cool, but eat while still warm. Enjoy!

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Maple Roasted Squash with Feta & Hot Pepper Jelly YIELDS: 4 servings INGREDIENTS: 1 Small Butternut Squash 1-2 tsp Olive Oil 4 Tbsp F+F Small Batch Vermont Maple Syrup Salt & Pepper, to taste 1 tsp Rosemary, chopped 1 tsp Chili Flakes (optional) 4 Tbsp F+F Hot Pepper Jelly 4 Tbsp Feta, crumbled 4 Tbsp Pepitas, toasted DIRECTIONS: 1. Preheat oven to 375°F. 2. Begin by removing the skin of your butternut squash. Dice into medium pieces & place into a mixing bowl. 3. Toss the squash with 1-2 tsp of olive oil, along with the F+F Small Batch Vermont Maple Syrup, salt, pepper, rosemary & chili flakes. 4. Add the dressed butternut squash to a lined sheet tray & bake at 375°F for 20 minutes. 5. In a microwave-safe bowl, warm the F+F Hot Pepper Jelly in the microwave for one minute. Drizzle warm jelly over the baked pumpkin. Place the pumpkin back into the oven and cook for another 10-15 minutes, or until soft. 5. Remove from the oven, plate, then top with feta & more F+F Hot Pepper Jelly, if desired. Finish with pepitas. Enjoy!

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Hot Pepper Glazed Salmon INGREDIENTS: 8 oz Salmon Filet 2 Tbsp Soy Sauce ¼ c F+F Hot Pepper Jelly Salt & Pepper, to taste 5 Green Onions, chopped DIRECTIONS: 1. Preheat oven to 325°F. 2. Trim salmon into two 4 oz filet pieces. 3. Line a sheet tray with parchment paper or foil & place salmon filets on top. 4. Whisk soy sauce & F+F Hot Pepper Jelly together. 5. Baste salmon in soy & jelly mixture, reserving a bit to top at the end, & season with salt & pepper. 6. Bake at 325°F for 15-20 minutes, depending on desired doneness of fish. 7. While fish cooks, chop up green onions. 8. Once out of the oven, baste fish with reserved sauce, & top with chopped green onions. 9. Serve over rice, couscous, etc. Enjoy!

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Hot Pepper Goat Cheese Dip INGREDIENTS: 10 oz Goat Cheese, softened 4 oz Cream Cheese, softened ¼ c Whole Milk 2 Garlic Cloves, minced 3 Thyme sprigs, chopped ½ c F+F Hot Pepper Jelly 6 Green Onions, chopped Toasted Baguette for serving DIRECTIONS: 1. Preheat oven to 350°F. 2. Mix together softened cream cheese & softened goat cheese by hand or in a stand mixer until evenly incorporated. 3. Slowly add in the milk, garlic & chopped thyme, mixing well. 4. Transfer to a baking dish, & bake at 350°F for 10-25 minutes until slightly bubbly. 5. Top baked cheese dip with F+F Hot Pepper Jelly & scallions. 6. Serve with a baguette, cucumbers, radishes, etc. Enjoy!

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Roasted Root Vegetables DRESSING INGREDIENTS: ½ c F+F Champagne Honey Mustard ¼ c F+F Hot Pepper Jelly ¼ c Olive Oil 2 Garlic Cloves, grated or chopped ROOT VEGETABLES: 5-10 Radishes 3-5 Carrots 1-2 Leeks 1-2 Fennel Bulbs DIRECTIONS: 1. Preheat the oven to 375°F. 2. Whisk together F+F Champagne Honey Mustard, F+F Hot Pepper Jelly, olive oil, and grated garlic, for the dressing. 3. Cut up all root vegetables, peeling & keeping sizes mainly the same, so they cook evenly. 4. Toss vegetables in a bowl with half of the mustard dressing. 5. Transfer to a baking dish & roast at 375ºF for 20-35 minutes. 6. Remove from oven, once done. Drizzle with remaining dressing, and serve. Enjoy!

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Spicy Baked Brie with Roasted Pears INGREDIENTS: 1 Puff Pastry Sheet ¼ c Walnuts, chopped Leaves of 3 Rosemary Sprigs, chopped Leaves of 3 Thyme Sprigs, chopped ½ Pears, sliced 1 Brie round, 8 oz ¼ c Brown Sugar 2 Tbsp F+F Small Batch Vermont Maple Syrup ¼ c F+F Cranberry Walnut Relish ¼ c F+F Hot Pepper Jelly 2 Egg Yolks, scrambled 3 Tbsp Demerara Sugar DIRECTIONS: 1. Let the frozen puff pastry thaw enough that it’s pliable but not too soft to work with. 2. Chop walnuts, rosemary & thyme, and slice pears, then set aside. 3. Trim the top & bottom of Brie round, just enough to expose the cheese and remove skin. 4. Lay out the puff pastry & place Brie centered on top of dough. Layer chopped walnuts, herbs, F+F Small Batch Vermont Maple Syrup & brown sugar on top of Brie. It is OK if things fall around the edges, as we will be folding up to bake. 5. Top with sliced pears & F+F Cranberry Walnut Relish & F+F Hot Pepper Jelly. Fold puff pastry edges around the Brie & toppings so it is all fully encompassed, like an envelope. 6. Brush the folded puff pastry with egg yolk & sprinkle with Demerara sugar. 7. Bake at 350°F for 20-25 minutes, until golden brown. 8. Allow to cool slightly & top with more F+F Cranberry Walnut Relish, if desired. Serve with crackers or bread. Enjoy!

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Hot Pepper Jelly Holiday Green Beans YIELDS: 4-6 servings INGREDIENTS: 1 lb Green Beans ½ c F+F Hot Pepper Jelly Salt & Pepper, to taste 2 Garlic Cloves, finely chopped or grated ½ c Crispy Shallots or Fried Onions DIRECTIONS: 1. Preheat the oven to 400°F. 2. Bring a medium-sized sauce pan of generously salted water to a boil. 3. Trim the ends of your green beans & add to the boiling water. Remove the green beans from the water after 1-2 minutes & place them into an ice bath. Then add them to a mixing bowl. 4. Warm ½ cup of F+F Hot Pepper Jelly in the microwave, & pour into the green bean bowl. Season with salt & pepper, toss in the garlic, & mix well. 5. Place the green beans on a lined sheet tray, & bake in the oven for 5-10 minutes, until some color has developed. 6. Remove from the oven & plate up the beans, adding more F+F Hot Pepper Jelly if desired. 7. Top with a generous scoop of crispy shallots or fried onions & enjoy! Enjoy!

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