Recipes

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.


    Kelly's Jelly Bruscetta with Grilled Asparagus, Basil Goat Cheese and Prosciutto - Tucci

    • Grill ciabatta bread that has been lightly brushed with garlic oil.
    • Spread Kelly’s Habanero Pepper Jelly liberally over ciabatta bread.
    • Take two steamed asparagus spears and slice in half lengthwise.
    • Brush asparagus with garlic oil, salt and pepper. (Grill till you have beautiful grill marks)
    • Arrange asparagus on the ciabatta bread.
    • Chop five basil leaves and mix with two tablespoons of your favorite goat cheese.
    • Place three to fours thin slices of prosciutto on top of the asparagus.
    • Arrange pieces of goat cheese on and around the prosciutto.
    • Garnish with chopped basil.
    To Vote for this Recipe in the Kelly’s Jelly Lake Oswego Challenge, please visit the link below and select “Tucci” from the voting box.

    Kelly's Jelly 3 Ways - The Olive and the Grape

    Panko Crusted Goat Cheese Medallions stuffed with Kelly’s Habanero Jelly,  Pulled Pork Slider and Sweet Ricotta Fritters  with Spicy Glaze

     

    1.  Panko Crusted Goat Cheese Medallions stuffed with Kelly’s Habanero Jelly

    Ingredients:

    11oz log of fresh goat cheese

    1/3c Flour

    1 egg, beaten

    ¾ c panko crumbs

    3-4Tbl Olive Oil

    Kelly’s Habanero Pepper Jelly

    Garlic crostini or Crackers

     

    Preparation:

    In small dish combine panko with a pinch of salt

    Slice the goat cheese log into 8 rounds with unwaxed dental floss. Place the flour, egg and panko into three separate shallow dishes

    Coat the goat cheese slices in flour, dip in the beaten egg, then coat with panko. Press the cheese rounds lightly into the crumbs mixture to make sure that they adhere well and chill to set.

    Slice crusted medallions in half with unwaxed dental floss and top one half with a small dollop of Kelly’s Habanero Pepper Jelly. Press both halves of medallions together.

    In sauté pan, heat the olive oil over medium heat. Add the cheese rounds in a single layer and fry until golden brown on the first side, about 2 minutes. Being very careful not the break the crust. Turn the rounds over and fry for another 2 minutes

    Top with a dollop of Kelly’s Habanero Pepper Jelly. Serve with garlic crostini or crackers.

     

     

     2.  Pulled Pork “Slider”

    4-5lbs boneless pork shoulder

    1 large yellow onion, peeled and quartered

    Salt

    Kelly’s Habanero Pepper Jelly

    Brown sugar

    ½c Apple cider vinegar

    1/3c Worcestershire sauce

     

    To make pulled pork: warm some Kelly’s Habanero jelly in a small saucepan. Rub the pork all over with salt, brush with warmed Kelly’s Habanero Jelly and then coat it with brown sugar, patting it on as best you can.

    Place the onion in the bottom of the slow cooker or cook the pork in a roasting pan, covered with foil, in an oven just hot enough to keep in simmering.

    Place the pork shoulder on top of the onion and drizzle in the vinegar and Worcestershire.

    Cook on low for 8 hours or until the pork falls off the bone and shreds apart easily.

    Remove the pork from the crock pot or roasting pan. Remove any whole pieces of fat. Shred. Season to taste with salt.

    Pour the cooking juices into a container and chill. Remove the fat the rises to the surface. In a sauce pan, mix equal amounts of the cooking juices and Kelly’s Habanero Pepper Jelly and whisk to combine over medium low heat. When combined, toss with the pulled pork.

     

    Corn Pudding:

    2 ears of corn, cut off the cob

    1T unsalted butter

    2 ears of corn grated on box grater

    1/2c Cream

    1tsp Sugar

    1T Cornmeal

    1tsp Kosher salt

    1 egg yolk

    1 egg white, whipped to soft peaks

    1T chopped Chives

    1T chopped Cilantro

    In large sauté pan, sauté corn kernels in butter. Add the corn puree and cook for 2-3minutes. Deglaze with cream and cook for another 3 minutes. Add sugar, cornmeal and salt. Remove from heat and cool. When mixture has cooled, add egg yolks, egg whites, chives and cilantro. Rut in 8×8 baking dish and bake at 350 degrees for approximately 20 minutes or until pudding is set and golden. Serve right away.

     

    Sweet & Spicy Vegetable Slaw:

    6T vinegar (red wine, champagne, apple cider or rice)

    6T Vegetable Oil

    1 ½ T minced garlic

    1T Kelly’s Habanero Pepper Jelly

    1tsp Dijon mustard

    5 C thinly sliced Napa cabbage

    2C thinly sliced red cabbage

    1 lrg Red Bell Pepper, cut into matchstick strips

    1 lrg Yellow Bell Pepper, cut into matchstick strips

    2 med Carrots, peeled, cut into matchstick strips

    8 lrg Green onions, cut into matchstick strips

    1/2C chopped cilantro

    1/2C hard goat cheese, grated

     

    Wisk first 5 ingredients in small bowl to blend

    Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve

    Kelly’s Habanero Pepper Jelly Aioli

    1/2C Mayonnaise

    2T Kelly’s Habanero Pepper Jelly

    1 garlic clove

    Blend all ingredients in a food processor

     

    3.  Sweet Ricotta Fritters with Spicy glaze

    4-6C Vegetable oil

    3/4C All Purpose flour

    2tsp Baking Powder

    1Tsp grated orange zest

    1C whole milk ricotta

    2 Large eggs, lightly beaten

    2T granulated sugar

    1 ½ tsp pure vanilla extract

    Confectioners sugar for dusting

    Acacia honey & Kelly’s Habanero Pepper Jelly (recipe below)

     

    Heat 1 ½ inches oil in a large, wide heavy sauce pan until it registers 370 degrees.

    Meanwhile, whisk together flour, baking powder, zest and 1/4tsp salt in bowl. Whisk together ricotta, eggs, granulated sugar and vanilla in another bowl, then whisk in the flour mixture.

    Working in batches, gently drop in level Tablespoons of batter and fry, turning occasionally, until deep golden brown, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.

    Drizzle with glaze

    Dust generously with confectioners sugar

    Glaze

    2T acacia honey or other mild honey

    2T Kelly’s Habanero Jelly

     

    Put honey and jelly in saucepan and whisk over low heat until combined

    To vote for this recipe in the Kelly’s Jelly Lake Oswego Challenge, please visit the poll page on Facebook and select “The Olive & The Grape”:

    https://www.facebook.com/kellysjelly/app_419177378107952


    Kelly's Jelly Angry Dragon Roll - fu'Asian

     

    It is called Angry Dragon because of its creamy spicy habanero sauce on top of the roll.

     

    To make the sauce, use one part cream cheese, one part hot water, and two part habanero jelly from Kelly’s Jelly. Whip the cream cheese with hot water until soften. Add in the habanero jelly and continue to whip until all blend together.

     

    To make one Angry Dragon roll, you’ll need reduced teriyaki sauce, Japanese sushi rice mixed with rice vinegar, jullien cucumber, three thin sliced avocado, nori seaweed, two tempura shrimps, and four pieces of unagi.

     

    Spread sushi rice evenly on a half sheet nori. Turn the side with rice down and nori facing up making sure that the longer sides are set in a way that you can see left to right. Put on the nori side some jullien cucumber and two tempura shrimps (one shrimp should fit half of the sushi roll). Roll the sushi. Put three thin slice avocado and four pieces of unagi on the roll making sure to alternate them. Put a piece of plastic wrap on the sushi roll to hold avocado and unagi in its place. Use a sushi bamboo mat to gently press down on the roll while squeezing its sides. The roll should be firm and the avocado and unagi wrap around the roll tightly. Cut the roll into eight pieces. Drizzle some creamy habanero sauce on the sushi roll. Repeat and drizzle some reduced teriyaki sauce on the sushi roll and make sure it overlaps creamy habanero sauce.

    To vote for this recipe in the Kelly’s Jelly Lake Oswego Challenge, please visit the poll page on Facebook and select “fu’Asian”:

    https://www.facebook.com/kellysjelly/app_419177378107952


    Kelly's Jelly Jerked Chicken Skewers - Scratch

     

    Jerked Chicken Skewers:

    Serves 4

    12oz boneless skinless chicken breast

    1T Kelly’s Pepper Jelly

    1tsp black pepper

    1 ½ tsp Kosher salt

    ½ tsp allspice ground

    ½ tsp nutmeg ground

    ½ tsp paprika

    1tsp lime juice

    1tsp Olive Oil

    Cut the chicken onto one inch cubes, set aside

    Mix the spices, lime juice and olive oil with Kelly’s Jelly

    Toss the chicken in marinade, skewer on 8in bamboo skewers and grill over medium heat for 3 minutes/side or roast on rack in oven at 450 degrees for 6 minutes. Enjoy!

     

    Pineapple Chutney

    Makes about one quart

    (This would be great as a dip for chips, on fish tacos, on a ham sandwich or even add a 1/4 C of this as part of the liquid for cooking rice)

     

    1 ripe pineapple, cleaned, cored and diced

    2oz Kelly’s Pepper Jelly

    1/2 C of rice wine vinegar

    1/2 C mango puree

    1/2 C orange juice

    2oz Sugar

    Salt and Pepper to taste

     

    Combine all ingredients in large pot. Bring it to a boil then reduce heat to a low simmer. Cook for 45 minutes, allow to cool. Add Salt and Pepper to taste. Enjoy!

     

    Black Bean Salad

    Makes one quart

    3C cooked black beans

    1/4C Kelly’s Habanero Pepper Jelly

    1 medium red onion finely diced

    1 bunch of cilantro, chopped

    Juice of one lime

    1T Olive Oil

    Salt to taste

     

    Mix it and enjoy (great on mixed greens w/pineapple chutney)

     

    To vote for this recipe in the Kelly’s Jelly Lake Oswego Challenge, please visit the poll page on Facebook and select “Scratch”:

    https://www.facebook.com/kellysjelly/app_419177378107952


    Kelly’s Jelly Spicy Peach Bellini Cupcakes - Crave Bake Shop

    (Prosecco Peach Cake filled with Kelly’s Jelly Peach Habenero Compote, topped with Peach Prosecco Mascarpone Cream)

    Copyright 2012 by Kyra Bussanich, Crave Bake Shop

    Components:

    Peach Prosecco Cake (recipe follows)

    Kelly’s Jelly Peach Habenero Compote (recipe follows)

    Peach Prosecco Mascarpone Cream (recipe follows)

     

    Peach Prosecco Cake:

    1 cup butter

    2 cups sugar

    4 large eggs

    1 cup Peach Powder (or ground up freeze-dried peaches)

    1 1/3 cups Crave Bake Shop vanilla cupcake mix, or all-purpose gluten-free flour mix

    ½ teaspoon cayenne

    1 1/2 cup prosecco sparkling wine at room temperature

     

    Special Equipment:

    (2) standard 12-cavity muffin pans fitted with cupcake liners

    Stand mixer fitted with a paddle attachment

     

    Method for making the Peach Prosecco Cake:

    Preheat the oven to 375 degrees F.

    Line 2-12 cup muffin pans with cupcake liners and set aside.

    Crack the eggs into a small container and set aside. Set the sugar aside and then in a medium-sized bowl, measure out and mix the gluten-free baking mix, peach powder and cayenne pepper together with a fork and set aside.

    In the bowl of a stand mixer on medium speed, beat the butter with a paddle attachment until it is light in color and fluffy. Add the sugar to the butter and continue beating until the sugar is uniformly incorporated into the butter. Stop the mixer and scrape down the sides of the bowl and then restart the mixer on low speed and add 1 egg at a time, waiting until it is fully incorporated in the butter mixture before adding the next egg.

    Once the eggs have been added, stop the mixer and scrape down the sides of the bowl to ensure that all the butter is incorporated with the eggs.

    Add the dry ingredients in three additions, alternating with the Prosecco, added in two additions, fully incorporating each addition into the batter before moving to the next step.

    If needed, stop the mixer after each addition and scrape down the sides of the bowl and then resume mixing on low. Once all the dry ingredients and the Prosecco has been combined with the butter mixture, evenly fill the cupcake pan cavities two thirds of the way full.

    Bake the cupcakes until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, about 14-16 minutes.

    Remove from the oven and immediately turn the cupcakes out of the pan onto a cooling rack.

    Let the cupcakes cool completely; fill with the Spicy Peach Bellini Cupcakes

     

    Yields 24 cupcakes

     

    Kelly’s Jelly Peach Habenero Compote

    2-10oz bags frozen peaches

    ½ cup sugar

    ½ cup Kelly’s Jelly Habenero Pepper Jelly

    ½ teaspoon ground coriander

    ¼ teaspoon ground cayenne

     

    Special Equipment:

    heavy sauce pot

    rubber spatula

     

    Method for making the Kelly’s Jelly Peach Habenero Compote:

     

    Put the frozen peaches into a heavy saucepot and heat over low heat until thawed. Turn the heat up to medium and add all the other ingredients. Stir to combine. Heat until thick, stirring constantly, about 10 minutes. Transfer to a shallow bowl or pan to cool and set aside until you’re ready to use it. Once ready to use, put the cooled compote into the bowl of a food processor and pulse until everything is small, uniform pieces, but not quite pureed.

     

     

    Prosecco Mascarpone Cream frosting

    1 pound (16 oz) Mascarpone cheese

    2 cups powdered sugar

    2/3 cup heavy whipping cream

    1/3 cup Prosecco

     

    Special Equipment:

    Stand mixer fitted with a whisk attachment

    Piping bag fitted with an 805 star tip

     

    In the bowl of a stand mixer, combine the Mascarpone cheese and powdered sugar and beat on medium-low speed until soft and fluffy. Add the peach powder. Whisk on low speed to combine so there is no loose powdered sugar on the bottom of the bowl and then add the heavy cream and turn the mixer onto medium-high. Whip until light and fluffy.

     

    Fit an 18-inch plastic piping bag with an 847 star tip and twist the bag right by the tip to prevent the buttercream from leaking out. While you grasp the piping bag right above the star tip with your hand, fold the top of the piping bag over your hand and spoon the mascarpone cheese frosting into the piping bag. Set aside.

     

    Putting it all together:

    Using an apple corer or knife, core out the center of each cooled cupcake.

    Fill each cupcake with the Kelly’s Jelly Peach Habenero Compote and frost the top of each cupcake with the Prosecco Mascarpone Cream.

     

    Recipe Prep Time: 35 minutes

    Recipe Cook Time: 43 minutes

    Inactive Prep Time: 4 minutes

     

    Ease of preparation: Easy

    To vote for this recipe in the Kelly’s Jelly Lake Oswego Challenge, please visit the poll page on Facebook and select “Crave Bake Shop”:

    https://www.facebook.com/kellysjelly/app_419177378107952


    Kelly's Jelly Habanero Scallops - Riccardo's Ristorante

     

     

     

     

     

     

     

     

     

     

     

     

    Prep Time: 5 mins | Cook Time: 5 mins | Servings: 4 serving | Difficulty: Easy

    Ingredients:

    • 8 scallops
    • 3 mangos
    • 3 avocados
    • 1 bunch cilantro
    • For the glaze
    • 2 oz Kelly’s Jellys Habanero jelly
    • 1 oz lime juice
    • 3 oz Tequila
    • For the salad dressing
    • 3 oz Kelly’s Jellys Habanero jelly
    • 5 oz lime juice
    • 1/2 cup extra virgin olive oil
    • salt and pepper to taste

    Directions:

    Halve, stone and slice the mangos and avocados lengthwise.

    Using a spoon, gently remove the slices from the skin. Reserve 4 slices of each for garnishing the plates. Medium dice the rest of the mango and avocado.

    Whisk ingredients for the dressing in a small bowl. Salt and pepper to taste.

    In a medium bowl, add mango, avocado and 1 tablespoon of finely chopped cilantro, toss with half of the dressing. Adjust seasoning with salt and pepper.

    In a small sauce pan, add ingredients for glaze and reduce until slightly thick. Adjust with a tablespoon of water if nessesary.

    Lightly salt and pepper the scallops. In a large skillet, sear the scallops until brown on both sides and just cooked through.

    On each plate, make two small mounds of the salad; top with a scallop and drizzle with the glaze. Place one slice of avocado and mango on each plate and add a tablespoon or two of dressing over the slices.

    Garnish with a sprig of cilantro and enjoy.

    Source: Chef Stefan and Chef Allen

    To vote for this recipe in the Kelly’s Jelly Lake Oswego Challenge, please visit the poll page on Facebook and select “Riccardo’s”:

    https://www.facebook.com/kellysjelly/app_419177378107952