While we consider most of our products to be staples in our pantry, our Red Pepper Jelly is something we always like to have on hand. It’s another one of our earliest products, dating back to 1991, that always comes in handy whenever unexpected guests drop by and we need an appetizer in minutes.
“Our Red Pepper Jelly actually came from customer requests at the market, but also spearheaded the idea that jams and jellies are beyond just breakfast,” says Jonathan. The perfect medley of savory and sweet with a mild heat, Red Pepper Jelly pairs well with cheeses or used as savory glazes and sauces. “We were not only making crazy things at the time, but also teaching people how to use them,” says Jonathan.
Most commonly known for being an easy appetizer paired with cream cheese, our Red Pepper Jelly also continues to be one of our top selling products. We’d like to think it’s the perfect blend of bright and flavorful sweet, red peppers, sugar and just a dash of cayenne pepper. Its vibrant hue makes it a beautiful accompaniment with cheeses, and is also delicious added to burgers or used as a tangy sandwich spread.
One of our favorite ways to use this product is mixed with butter, believe it or not! Whip the two ingredients together and you’re left with a spread that elevates warm biscuits and cornbread. Check out our recipe below!
Cheddar Herb Biscuits and Red Pepper Jelly Butter
For Biscuits –
For Red Pepper Jelly Butter –
- 1/4 cup Stonewall Kitchen Red Pepper Jelly
- 1 stick (1/2 cup) unsalted butter, softened
- Pinch of cayenne pepper
- Preheat oven to 400°F.
- Prepare and bake the Biscuit Mix according to package directions.
- In a small mixing bowl, mash the butter until it is softened.
- Add the jelly and cayenne and mix until completely combined.
- Pack into a crock and serve with biscuits.