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.



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.



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.


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.



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).



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




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.

Recipe: Kelly’s Habanero Pepper Jelly Glazed Sweetheart Ham



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



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.

Recipe: The Pioneer Woman’s Blackberry Cheesecake Squares



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.

August 25, 2016 — Kelly Calabria