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.

  • Saucy Asian Wings

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    By Erika Augustyn, who teaches at Lake Oswego’s Nic and Fig’s Makery


    • 5 lbs chicken wings (with wing tips removed)
    • 1 tsp salt
    • ½ tsp pepper
    • 2 cups fresh squeezed orange juice
    • 1 cup Kelly’s Jelly’s Pine-A- Peno jelly
    • 1 cup sugar
    • ½ cup soy sauce
    • ½ cup mirin (sweet rice wine)
    • 2 Tbsp orange zest
    • 2 Tbsp minced garlic
    • 2 Tbsp minced ginger
    • 1 Tbsp sesame oil
    • 2 Tbsp thinly sliced green onions
    • ¼ tsp crushed red pepper (or more to taste)
    • 2 Tbsp sesame seeds
    • 2 Tbsp chopped cilantro, for garnish


    Preheat oven to 425 ° F and line a rimmed baking sheet with aluminum foil. In a large bowl, season wings with salt and pepper, tossing to coat. Spread wings evenly in a roasting pan. Bake about 15 minutes, until golden brown. While wings bake, combine orange juice, Pine-A- Peno jelly, sugar, soy sauce, mirin, orange zest, garlic, ginger, oil, green onion, and red pepper in a large skillet. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves and the liquid is reduced to a syrup.

    Remove wings from oven and reduce oven temperature to 350 ° F. Place wings in a large, heatproof bowl. Drizzle half the prepared sauce over wings and toss to coat well (reserve the other half). Sprinkle sesame seeds over wings and toss again. Place a wire cooling rack on a foil lined baking sheet and arrange coated wings on top of the rack. Return to the oven and bake 20-25 minutes more, or until cooked through and crispy. Arrange wings on a large serving platter and top with chopped cilantro.

    Serve with remaining sauce for dipping. Serves 12.

  • Kelly’s Spicy Italian Crescent Ring


    Looking for a simple, delicious, AND impressive treat this Super Bowl? Look no further than Kelly’s Spicy Italian Crescent Ring (adapted from this recipe courtesy of Pillsbury). Perfect for entertaining, your family and friends will love it, and it’s oh so easy.

    Your ingredients:

  • 2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 8 thin slices provolone cheese, folded
  • 1/3 lb deli sliced hot salami
  • 1/4 lb deli sliced ham
  • 1/4 lb deli sliced capocollo
  • 1/2 cup well drained hot pepper rings (from a jar)
  • Kelly’s Habanero Pepper Jelly OR Kelly’s Pine-a-Peno Jelly

    Optional ingredients:
    (these were part of the original Pillsbury recipe – the red bell peppers made mine a little soggy, and I felt I had enough meat without the capocollo)

  • 1/2 cup well drained roasted red bell peppers (from a jar)
  • 1/4 lb deli sliced capocollo


    1. On a cookie sheet, place eight crescent roll rectangles around in a circle. Overlapping will occur.


    2. Pile on your ingredients. Feel free to place them along the inner circle of dough. If using the roasted bell peppers, place these first, followed by your meats, then your cheese. Atop the cheese, spread a layer of Kelly’s Jelly. We used Kelly’s Habanero Pepper Jelly on one side and Kelly’s Pine-a-Peno (Pineapple Jalapeno) Jelly on the other. Top off with the hot pepper rings.


    3. Fold over the dough, one section at a time, toward the center. Tuck through the middle and seal beneath the ring.


    4. Place the ring in a 375 degree oven for 12 to 15 minutes, until the top is light brown. Note, if you had some thicker sections of dough due to overlap or tucking, you may need a little more time to bake these. If that’s the case, place a piece of aluminum foil on top of the ring (so the top stops browning), and place back in the over for 3 to 5 minutes, then check it again.


    5. Let the ring cool for five minutes, then slice and eat. Yum, yum, yum, and more yum.

  • Ten Ways Kelly’s Jelly Can Spice Up Your Thanksgiving

    1. Kelly’s Jelly Twists

    thanks-twistsStart 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

    thanks-feastUse 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

    thanks-brieGo 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

    FOXMME09You’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

    thanks-cranberryAdding 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

    googooI’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

    thanks-hamNot 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.

    Recipe: Kelly’s Habanero Pepper Jelly Glazed Sweetheart Ham



    8. Cranberry-Brie Arepa

    thanks-arepaOK. 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

    thanks-cheesecakeRemember 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.

    Recipe: The Pioneer Woman’s Blackberry Cheesecake Squares

    10. Leftover sandwiches

    cran-leftoversSo, 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

    Grilled Cheese


    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)

    Mini Grilled Cheese and Pepper Jelly

    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.

    Mini Grilled Cheese and Pepper Jelly

  • Grilled Peaches with Ricotta and Kelly’s Jelly

    Grilled Peaches

    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:

    • Peaches
    • Ricotta
    • Butter
    • Kelly’s Habanero Pepper Jelly

    Here is what you do:

    1. Heat up your grill.
    2. Cut your peaches in half, remove the pit.
    3. Microwave Kelly’s Jelly for 20 seconds, then brush the jelly onto the pit-side of the peaches.
    4. Pick a spot on your grill to place your peaches and butter it (just rub stick of butter on the grill).
    5. Place your peaches pit-side down on the grill.  Let cook for 2-3 minutes.
    6. Pull peaches off the grill.
    7. Place a heaping Tablespoon full of ricotta on the peach.
    8. Drizzle remaining Kelly’s Jelly on top.
    9. Enjoy.

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  • 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.

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    The results?  Well, they’re pretty tasty.


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    How, exactly, did I make them?  Easy.

    Use this recipe for Mini Donut Muffins

    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.