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 Recipe: Hor Dourve Cream Cheese SpreadBlue Ridge Jams: Habanero Pepper Jelly

1/4 Cup any flavor Jelly, Jam, or Preserve

1 - 8 oz. Package Cream Cheese

Combine jelly, jam, or preserve and Cream Cheese. Blend until smooth. Add more jelly if you want more flavor or a creamier mixture. Refrigerate to allow flavors to blend. Serve on Crackers, Pretzel’s, Bagels or English Muffins.


Recipe: Cabernet Laced Pound Cake

12-ounce pound cake

½ cup whipped cream cheese (approximately)
5 oz. Cabernet Wine Jelly 
Powdered sugar

  1. Cut pound cake, horizontally, into three equal sections. Place the bottom layer of the pound cake on a serving plate.
  2. Combine and mix the jelly and cream cheese. Spread ½ of the cheese/jelly mixture on bottom layer of pound cake. Place center layer of pound cake back into place and repeat first step. Place top back on cake.
  3. Heat 2-3 Tbls of Cabernet Sauvignon jelly in microwave oven for 20- 30 seconds. Drizzle hot jelly over the top of reassembled cake.
  4. Dust top of cake and platter with powdered sugar.

Recipe: Chardonnay and Rosemary Glazed Chicken

6 Chicken Thighs

1 Onion
1 Bell Pepper
2 Tbls. Chardonnay Jelly
Fresh Rosemary (to taste)
Olive Oil
Salt and pepper to taste

  1. Remove the skins from the Chicken thighs, season and set aside.
  2. Add olive oil to cover bottom of skillet. While olive oil is heating, cut onion and pepper into slices and add to skillet.
  3. When the onions and peppers have started to wilt, remove from skillet and set aside.
  4. Place Chicken thighs into skillet and fry until cooked, remove chicken from pan.
  5. Add Chardonnay Jelly to skillet and deglaze. When the jelly has come to a boil, add fresh rosemary to the mixture.
  6. Replace chicken into skillet, making sure to cover chicken with jelly mixture.
  7. When chicken has reheated, add onions and peppers.

1320857.jpgRecipe: Thumbprint Cheesy Appetizers with Jam, Jelly, Preserves or Pepper Jelly


2 cups shredded Cheddar cheese

1 cup all-purpose flour

6 tablespoons chilled butter, chopped

1/2 cup Jelly, Jams, Preserves, or Pepper Jelly (Of your Choice)

  1. Blend Flour, Butter, and Cheese until dough has a coarse meal texture that can be rolled into a ball.
  2. Wrap dough with plastic wrap and refrigerate until chilled (approximately 30 minutes)
  3. Shape mixture into balls that are about 1 1/2 inch around and place them on a baking sheet.
  4. Bake at 400 degrees for 5 minutes, remove from oven and press thump into the top of each ball. This will create a small indentation to hold the jelly. Spoon a teaspoon of your favorite pepper jelly or traditional flavored jams and preserves into the hole created.
  5. Back until the edges are golden brown, around 5 minutes. 



Recipe: Grilled Pineapple with Habanero

 or Jalapeno Pepper Jelly Glaze



 10 oz Jar of Habanero or Jalapeno Pepper Jelly of Choice


  1. Slice a whole pineapple into 1 inch sections (Or use Canned Pineapple Rings)
  2. Grill on High for 2 minutes per side.
  3. Open a jar of your favorite jalapeno or habanero pepper jelly, stir lightly to break the pectin set.
  4. Place the jelly over the pineapple, grilling for another 2 minutes to allow for the jelly heat up and bake into the pineapples.
  5. Remove from Grill and Serve as a side dish to your meal


Possible Flavor Combinations: Jalapeno Cherry Preserves, Jalapeno Strawberry Pepper Jelly, Habanero Four Pepper Jelly, and Jalapeno Blueberry Pepper Jelly are wonderful options that will delight your taste buds.


Variations: You can also try this recipe on the stove with pineapple chucks or tidbits, just lightly sauté the pineapples and add a glaze of the pepper jelly.  


Recipe: Appetizer Meatballs with Pepper Jelly 


1 pound of 1 inch Swedish Meatballs 

1 Jar of Jalapeno or Habanero Pepper Jelly 

1.     Place Meatballs in a sauce pan. 

2.     Add your favorite Habanero or Jalapeno Pepper Jelly 

3.     Heat meatballs according to package instructions. 

4.     Serve Immediately



Recipe: Easy Pastry Tarts with Jalapeno or Habanero Pepper Jelly



 8 sheets of Frozen Pastry Sheets, Thawed

3 Tablespoons Butter, Melted

 1 Package of Cream Cheese

1 Jar of Jalapeno or Habanero Pepper Jelly 


  1. Take 2 sheets of the phyllo pastry sheets, brush a thin layer of butter on one of them and stack the second one Jelly, and Jalapon top of the first sheet
  2. Cut the stacked sheet in half using a pizza cutter or knife.
  3. Brush one set of the cut sheets with a layer of butter and place the second set on top. This will give you a pastry sheet that is four layers thick with a layer of butter between all of them.
  4. Cut into 12 equal sized squares
  5. Press each square into a greased mini muffin tin
  6. Bake at 350 until it is a golden brown, about 10 minutes
  7. Place 1/2 a teaspoon of cream cheese into the center of each pastry shell
  8. Top the cream cheese with 1/2 or a full teaspoon of your favorite Jalapeno or Habanero Pepper Jelly
  9. Serve as is for a cold appetizer or bake or 10 minutes more and serve it warm.



Recipe: Thumbnail Butter Cookies with Jam, Jelly or Preserve Filling


3/4 Cup Butter, Softened 

1/2 Cup Sugar

 2 Egg yolks

 1 3/4 Cup All Purpose Flour

 1/2 Cup Fruit Preserves, Jam, or Jelly (Pepper Jelly for a savory combination)


  1. Preheat oven to 375 Degrees
  2. Mix butter, sugar, and egg yolks. Mix in flour in small increments until uniformly mixed.
  3. Refrigerate for 10-15 minutes
  4. Roll Dough into 1 inch balls and place 2 inches apart onto a greased cookie sheet
  5. Use a finger to press a small hole into the center of the ball. You can use a small instrument to make different shapes if desired.
  6. Fill the hole created in the cookie dough ball with 1/2 teaspoon of your favorite jam, jelly, or preserve.
  7. Bake for 8 - 10 Minutes, until golden brown.
  8. Remove from cookie sheet to cool on wire racks.




Chicken Breast Glazed with Jalapeno or Habanero Pepper Jelly




2 Tablespoons of your favorite Jalapeno or Habanero Pepper Jelly

1/2 teaspoon of Dijon Mustard

4 Boneless Chicken Breast Halves

Salt and Pepper

2 Tablespoons of Butter

2 Celery Ribs                            

1 Tablespoon Lemon Juice                           


  1. Thaw Chicken Breast, and pound to an even thickness
  2. Slice celery stalks into 2 inch long pieces
  3. Combine the Jalapeno or Habanero Pepper Jelly with the mustard and set aside.
  4. Season the chicken breast with salt and pepper.
  5. Melt butter in a large skillet over medium heat, add chicken breast
  6. Cook for 5 minutes on each side
  7. Tilt the skillet and pour off most of the fat
  8. Add 1 tbs. water and shake skillet to loosen browned chicken bits
  9. Move the chicken to one side of the skillet. Add Celery sticks, stirring for 1 minute
  10. Add Pepper Jelly mixture and lemon juice.
  11. Shake skillet to coat the chicken with the sauce.
  12. Cook until the sauce is reduced to just a glaze. Or Approximately 30-40 seconds.
  13. Transfer chicken to a plate and garnish the top with the celery matchsticks.





Spicy Jalapeno or Habanero Pepper Jelly-Marinated Pork Tenderloin




1/2 cup of your favorite Jalapeno or Habanero pepper jelly
2 Tenderloins of Pork 

1/2 cup dry red wine
1 orange, zested and juiced
2 Tbsp. red wine vinegar
1 Tbsp. freshly chopped rosemary
1 tsp. crushed red pepper flakes


  1. Whisk together the Pepper Jelly, the red wine, the zested orange peels and juice, along with the Rosemary and pepper flakes
  2. Place the Pork in a resealable bag, with the marinade and leave it for two hours or overnight. Be sure to turn it a couple of times to distribute the marinade.
  3. Heat oven to 425.
  4. Heat skillet over medium heat, browning the pork for 6-8 minutes.
  5. Place the tenderloins in a pan, and place them in the oven. Cook an additional 15 minutes.
  6. Pour remaining marinade in a sauce pan.
  7. Bring the marinade to a boil in a sauce pan on the stove. Boil for 5 minutes, until thickened.
  8. Brush the cooked tenderloin with the marinade and let sit for 5 minutes before slicing.  




Stuffed Jalapeno poppers with Pepper Jelly Drizzle


13 Jalapeno's, sliced in half and seeds removed

5 Ounces of cream cheese

1/2 cup sharp cheddar cheese

1/2 cup Monterey Jack Cheese


  1. Place the Jalapeno halves on a foil lined baking pan, with the sliced side down.
  2. Place pan under the broiler and cook the peppers until they are tender.
  3. Remove the peppers.
  4. Fill the peppers with Cream Cheese
  5. Place back into the oven until the cheese starts to melt
  6. Drizzle your Jalapeno or Habanero Pepper Jelly of Choice over the heated Jalapeno Pepper Jelly.
  7. Serve Warm