Below you will find some of our favorite serving suggestions and recipes using Kelly’s Jelly.
If you have a favorite recipe that can be used with any of of jellies, please share it with us via our Contact Form. If we try out your recipe and share it online, we’ll give you credit AND the Kelly’s Jelly of your choosing.
- Ten Ways Kelly’s Jelly Can Spice Up Your Thanksgiving
1. Kelly’s Jelly Twists
Start off Thanksgiving with an easy and warm treat: Kelly’s Jelly Twists.
Simply thaw a sheet of puff pastry and spread your favorite Kelly’s Jelly on top of it (Cranberry Vanilla is perfect for Thanksgiving, while Blueberry Lemon remains a favorite in my house).
Cut pastry into one inch strips and place on parchment paper lined baking sheet. Bake at 350 degrees for 12 minutes. Serve warm.
2. Cheese plate
Use Kelly’s Jelly to spice up your cheese plate. Simply put one, two, or three jellies next to your cheeses and let people place a dollop of their choosing on each cheese and cracker combo (check out some of our favorite cheese and jelly combinations here).
For something REALLY easy (and delicious), pour a jar of Kelly’s Habanero Jelly atop a square of cream cheese and surround it with crackers.
For something that will REALLY stand out, try simple & crisp’s dried apple crisps with cheddar (we like Face Rock Creamery) and Kelly’s Marionero Jelly. We served these at FEAST PDX and could not restock them fast enough.
3. Baked Brie
Go beyond the cheese plate with a warm baked brie served with crackers and apples.
To make the baked brie, all you need is a wheel of brie, Pillsbury Crescent Roll Dough, melted butter, and Kelly’s Jelly (Strawbanero, Habanero, or Pine-a-Peno is recommended).
Place the brie on top of your unrolled crescent roll dough, then put a layer of your favorite Kelly’s Jelly atop the brie. Fold the dough over the brie and jelly. If you managed a pretty fold (impressive), leave it upright. If you’re like me, you’re going to want to flatten the top and flip it over.
If you have additional dough, cut out small decorations with a knife of small cookie cutters. Place atop a baking sheet lined with non-stick aluminum foil and brush melted butter over it. Bake for 25 minutes at 350 degrees.
Note, you have to let it bake for this long so the brie melts. If the pastry is browning too fast, place aluminum foil on top of it.
4. Pepper Jelly Glazed Carrots
You’ve never had carrots like these. A little sweet. A little spicy. A whole lot of exciting. Who knew carrots had it in them?
Again, this is super easy. In a skillet, add a 2 pound bag of baby carrots to a 10.5 ounce can of condensed chicken broth. Cook over medium high heat until carrots are tender, but still a bit crisp (about 8 minutes). You will still have a bit of broth.
Add three tablespoons of butter and one jar of Kelly’s Habanero Pepper Jelly. Continue cooking on medium high heat, while stirring constantly. Remove from heat in about 5 minutes, when sauce is thickened and carrots are glazed. Serve.
5. Unforgettable Cranberry Relish
Adding Kelly’s Habanero Jelly to cranberries adds a wonderful new dimension of flavor to our favorite Thanksgiving fruit. The heat added is minimal, but, the jelly actually boosts the flavor of the already bright cranberry. We served it last year, and it was the talk of the table. Here’s what you need:
1 package whole cranberries (12 oz.)
1 1/2 cups sugar
1/2 cups water
1/2 cups orange juice
1 Tablespoon grated orange rind
5 oz Kelly’s Habanero Pepper Jelly
Mix all ingredients in pan and cook over medium heat, stirring occasionally. Relish is done when all the cranberries have popped. You can serve this warm or cold. I usually warm it slightly in microwave (2-3 minutes).
6. Gougères with Kelly’s Jelly
I’m not going to lie to you. This is probably the most difficult of the recipes here (which isn’t saying much, as it’s still pretty easy). BUT, I promise you, these little French cheese puffs are AMAZING. Serve them with Kelly’s Habanero Jelly and/or Kelly’s Marionero Jelly and you have something TO DIE FOR.
Gougères can easily be an appetizer, but I like serving them in lieu of bread at the Thanksgiving Table. BONUS: You can make them today, freeze the dough, and pop them in the oven on Thanksgiving day.
Recipe here: The Gougères That Will Change Your Life
7. Kelly’s Habanero Pepper Jelly Glazed Sweetheart Ham
Not everyone likes turkey. I’m not sure who those people are, or if I even like them. But, Thanksgiving is a time to give thanks and let bygones be bygones, so make your nephews or your sister-in-law a little treat of their own with this simple recipe, courtesy of Olympic Provisions.
8. Cranberry-Brie Arepa
OK. I’m not going to lie to you. I haven’t actually tried this recipe. BUT, when I saw it as part of the New York Times Vegetarian Thanksgiving, I knew it would be spectacular with Kelly’s Jelly. PLUS, I have a vegetarian coming to Thanksgiving this year, so I’m thrilled to have discovered this little number.
Basically, it’s a brie, apple, mustard, arugula, and cranberry sandwich made on a homemade corn flour cake. I will be substituting Kelly’s Cranberry Vanilla Jelly for the cranberries on some, and Kelly’s Habanero Pepper Jelly for the cranberries on others. So excited.
NYT Recipe: Cranberry-Brie Arepa
9. Cheesecake bites
Remember your guest who doesn’t like turkey? They probably don’t like pumpkin pie, either. Instead of leaving them out in the dust (remember, it’s Thanksgiving), try these cheesecake squares by The Pioneer Woman (which can be made ahead, btw).
Instead of going through the hassle of making the blackberry mixture (which I’m sure is delicious), add a layer of Kelly’s Blueberry Lemon Preserves OR Kelly’s Tayberry Preserves. You won’t regret it.
10. Leftover sandwiches
So, do you remember that Unforgettable Cranberry Relish from above? Put that on your Thanksgiving leftover sandwich, and you will be thanking me all the way until next Thanksgiving.
Don’t have that Cranberry Relish left? Try Kelly’s Cranberry Vanilla. Yum.
If you’re cranberried out (is that even possible?), Kelly’s Habanero Pepper Jelly is great with the turkey/cream cheese combo we find in most leftover sandwiches. It’s really good if you’re so bold as to add stuffing/dressing to your sandwich.
- Mini Grilled Cheese and Jelly Sandwiches
Mini grilled cheese and jelly sandwiches are my new obsession.
Whether they are grilled up and put on a party tray for the masses to enjoy, or perfectly placed next to a small green salad for a fantastic little lunch, mini grilled cheese and jelly sandwiches are an easy way to impress guests. And, if you get the perfect cheese and jelly combinations together, your little sandwiches will be all anyone is talking about.
This is why I decided to share with you MY favorite grilled cheese and jelly combinations. Some may seem a little scary, but, I promise you, they have been proven to be crowd pleasers — both at home, and on the road.
So, without further ado we have:
Kelly’s Marianero Jelly and Aged Cheddar (we love Face Rock, Willamette Valley, and Tillamook)
Kelly’s Pine-a-Peno and Blue Cheese (we love Rogue Blue)
Kelly’s Habanero Pepper Jelly and Brie
Kelly’s Strawbanero and Chevre (we love Briar Rose Creamery or PDX Creamery)
Kelly’s Cranberry Vanilla and Cream Cheese (we love Willapa Hills)
I love using a baguette. French our sourdough are both delicious. I only suggest it’s a denser bread, than a light and airy one, as light and airy makes for big holes, which can make for jelly messes. (If you’re in Portland, Grand Central and Lovejoy Bakers are my suggestion. I love Pearl Bakery, but they make very light breads).
Cut the bread thin. About 1/2 inch thick. Put on a little more jelly than you think you should (particularly with the Pine-a-Peno and Blue Cheese mix). Butter both sides and put it on a hot skillet, cheese side down first. Flip when golden brown. Serve immediately. If you are hosting a party, keep them warm in a low temp oven until the guests arrive.
- Grilled Peaches with Ricotta and Kelly’s Jelly
As the summer heats up, I want less and less in my kitchen, and more and more on my grill — including my dessert. That’s why this recipe is so wonderful. Not only is it simple and absolutely delicious, but all of the action takes place on the grill, keeping my house cool and clean.
And, really, it couldn’t be easier. Here is what you’ll need:
- Kelly’s Habanero Pepper Jelly
Here is what you do:
- Heat up your grill.
- Cut your peaches in half, remove the pit.
- Microwave Kelly’s Jelly for 20 seconds, then brush the jelly onto the pit-side of the peaches.
- Pick a spot on your grill to place your peaches and butter it (just rub stick of butter on the grill).
- Place your peaches pit-side down on the grill. Let cook for 2-3 minutes.
- Pull peaches off the grill.
- Place a heaping Tablespoon full of ricotta on the peach.
- Drizzle remaining Kelly’s Jelly on top.
- Kelly’s Jelly Mini Donut Muffins
Years ago I came across this little recipe for Mini Donut Muffins. They are, simply, “Mini muffins that taste just like cinnamon sugar doughnut holes”. How could I NOT make them? And I did, and they were delicious.
Since then, they have become a staple at every holiday brunch. They are easy to make, they travel well, and EVERYONE loves them.
Of course, I make one small change. I add jelly. I bring the heat for adults, and leave them sweet for the kiddos.
The results? Well, they’re pretty tasty.
How, exactly, did I make them? Easy.
The only difference? Fill muffins halfway, then top with 1/2 to 1 teaspoon of Kelly’s Jelly (we used Pine a Peno, Habanero, Tayberry, and Blueberry Lemon). Then, cover each muffin with more muffin mix. Easy, easy, easy.
- Recipe: Sweet & Spicy Chicken Salad
Chicken Salad has always been one of my favorite lunchtime options. Whether it’s served atop a bed of greens, or piled between two hearty slices of bread, I’ll almost always choose Chicken Salad when I see it on a menu.
It’s not just the fact that it’s a tasty high-protein option that I love. I love that no two chicken salads are alike — each family, and each restaurant, puts its own spin on this classic lunchtime entree. My mom’s seemed to be a twist on a Waldorf Salad, with grapes, celery, and walnuts thrown into the mix. Her super secret touch? She’d sprinkle La Choy brand Crunchy Chow Mein noodles on top. So much crunch. So delicious.
So, when I wanted to create a Sweet and Spicy Chicken Salad, using Kelly’s Habanero Jelly, I decided to stick close to my mother’s recipe…with a few changes. It remains simple. It remains crunchy. And, with the addition of the sweet and spice, it’s even more delicious. Please enjoy.
- Two Chicken Breasts (mine come from a Whole Foods Rotisserie Chicken), torn into bite-sized pieces
- 1/2 Cup of Grapes, quartered
- 1 Stalk Finely Diced Celery
- 1/4 Cup Sliced (& Toasted) Almonds
- Salad Greens
- Crunchy Noodle Topper (I grabbed some wonderful noodles by a local brand called Muruku, but La Choy Crunchy Chow Mein work great, too)
- Mayonnaise (to taste — I go light)
- 1-2 Heaping Tablespoons Kelly’s Habanero Pepper Jelly
Add chicken, grapes, celery and almonds into a big bowl. Add the mayo and stir. Some people like a lot of mayo. I prefer just enough to give my chicken salad a very light coat. So, a little more than a tablespoon.
Now, add your Kelly’s Habanero Pepper Jelly. 1-2 Heaping Tablespoons. You’re going to have to taste it to make sure you have just enough sweet and just enough spice.
Once you have the perfect proportions, place your Chicken Salad atop a wonderful bed of lettuce. Sprinkle your crunchy noodles on top. So good. ENJOY!
- Baked Coconut Shrimp with Kelly’s Pine-a-Peno Jelly (New Seasons Market)
OK Friends. Super Bowl is ONE DAY away. If you’re like me, you’ve waited until the last minute to get your menu planned. Which is why I’m going to share with you one of my FAVORITE and FAST recipes, guaranteed to amaze your football lovin’ and/or commercial lovin’ friends: Baked Coconut Shrimp with Pine-a-peno Dipping Sauce.All ingredients for this dish came from my local New Seasons – The Friendliest Store in Town. We love New Seasons. They’ve, not only, been wonderful to the Kelly’s Jelly brand, but they are one of my favorite places to shop. Here’s mine, in Lake Oswego.There are so many great things to say about New Seasons, but, as a food lover, I have to say, the foods you found in their deli are AMAZING. And, don’t even get me started on their house-made Challah bread — the girls demand it for Sunday morning french toast. Ah, but I digress…Back to the Coconut Shrimp.Here’s what you’ll need:1 lb. of Medium Shrimp (coincidentally, on sale at New Seasons this week)2 Egg WhitesCorn StarchShredded Coconut1 Jar Kelly’s Pine-a-peno Jelly.See? 5 ingredients easy.There are two things you must do to prep your awesome treat.First, peel and devein your shrimp. Leave the tails on. If you want, add a little salt. Second, whip your eggs whites with a hand mixer until they are all foamy and peaky.Did you even know egg whites could do that? I love cooking.Next up, take your pretty little shrimp and coat it in that corn starch.Then, dip it in your fluffy egg white, followed by the coconut.Place it on a baking sheet.Repeat the process with all of your shrimp, and stick them in a 400 degree oven for about 17 minutes. Flip at the at minute mark.Coconut will be a golden brown color when they are done.Finally, grab some Kelly’s Pine-a-Peno Jelly, put it in a microwave safe dish, and heat it up for about 20 seconds.Plate and stand back. People will not be able to get enough of these wonderful (and easy) treats.Have a wonderful Super Bowl. And thank you New Seasons, for being such a great company with which we get to work.