Sheri’s Pepper Jelly Recipes with sweet and spicy flavor!

After growing an abundance of habaneros, I looked to see how I could use them.  Eventually, I found that the best use for the habaneros is the jelly!  You can use sweet and spicy jelly in a lot of dishes!  I started experimenting with different jelly recipes and added my own little touches.  Finally, I found the best combination, I started with giving to co-workers and friends on holidays, and this Apricot Habanero Jelly was a hit!  It isn’t only great sweet and spicy jelly for a spread, but you can top cream cheese for an appetizer, add it to wine for fish or shrimp sauce, and other sweet & spicy dishes! 

I’ve added some Sheri’s Pepper Jelly recipes to start, but there are many more coming to the website!  Going forward, I will be experimenting with the Apricot Habanero Jelly more and will post on the Blog and other Social Media with pictures and videos along the way.  Now, I’m also growing Jalapeños, so watch for some new flavors, when they are ripe!

Let me know how you use it, too!  Send us your Sheri’s Pepper Jelly recipes.  Check our Contact page to email me your best recipe with Sheri’s Apricot Habanero Jelly!   If I post about it in social or on my blog, you’ll get a little something sweet & spicy too!

Sheri’s Apricot Habanero Wings

15-30 Chicken wings, depending on size

2 tbsp Baking Powder

3/4 tsp Salt

1/2 tsp Pepper

Approximatly 20+ wings

Sauce: To begin, mix the below sauce ingredients in a food processor, then sauté on the stove to simmer, then remove from heat.

1 Jar Sheri’s Apricot Habanero Jelly

1 tsp Oyster sauce

1 Tbsp Hoisin Sauce

2 Clove Garlic

1 tsp Grated ginger

2 tbsp Soy Sauce

Start by coating the wings with the dry rub (above the sauce ingredients) and bake skin-side down at 350 F for 30 minutes. It’s most important, to rotate pan and flip wings and turn up the oven to 425 F for 30-40 minutes. Surely, you want crispy wings! When they are crispy and golden brown, take them out and put the wings in a large bowl. Then, pour the wing sauce over the wings and stir or toss to coat. Finally, serve them on a serving platter and sprinkle with toasted sesame seeds and chopped green onions.

Sheri’s Apricot Habanero Pulled Chicken Sliders

Pulled Chicken: Firstly, season the chicken with salt and pepper and set aside. Then saute’ onion and garlic in olive oil, until onion is soft. When the onions are soft, push them to the side of the pan and add the chicken to brown on each side. Once the chicken is browned, add chicken broth or stock to cover the chicken and simmer for an hour, or until chicken is ready to pull. When it’s ready to pull, transfer the chicken to a cutting board to pull apart with two forks. If shreds are too long, cut with a knife, so they are only an inch or two (don’t want them too long). Before making the slider, make the sauce and add the chicken to the sauce to warm throughly.

Sauce Ingredients:

2 Large Chicken Breasts

1 Medium Onion (yellow or white)

2-3 Cloves of garlic

2 C. Broth or Stock – enough to cover the chicken

Sauce Preparation: Start by mixing the sauce ingredients and simmer the chicken in it, until it is heated through and sauce is incorporated. Finally, serve on Hawaiian Rolls or hamburger buns for a large serving. Of course, you can add coleslaw, as the option pictured.

Sheri’s Apricot Habanero Cheesecake Ice Cream

2 ¼ C.                       Graham Cracker Crumbs

2 Tblsp                     White sugar

½ tsp                         Ground cinnamon

½ C.                           Butter

1 ½ C.                        White Sugar

1 (3.5 oz) pkg          Instant Vanilla Pudding Mix

4 C.                            Heavy Whipping Cream

2 C.                            Milk

1 Jar                           Sheri’s Apricot Habanero Jelly

2 tsps                        Vanilla extract

Instructions:

Preheat oven to 350 degrees, and combine the Graham Cracker Crumbs, white sugar, cinnamon and butter, and pat it into an ungreased 10 x 15-inch baking pan.  Bake crust in oven until lightly browned, about 10-15 minutes.  Cool completely and then crumble.

Whisk 1 ½ Cups of sugar, pudding mix, whipping cream, milk and vanilla extract in a large bowl.  Fill ice cream freezer containers two-thirds full.  Freeze according to manufacturer’s directions.  Refrigerate the remaining ingredients until ready to freeze.  Whisk the remaining mixture before placing it in the cylinder to get rid of lumps. Layer ice cream, graham cracker mixture, and Sheri’s Apricot Habanero Jelly, and top with the remaining mixture.  Freeze until frozen or ready to serve.

Here are the ice cream containers that I use…

Sheri’s Apricot Habanero Jelly Pop Tarts

Crust ingredients

1C + 1 tsp All Purpose Flour

8 Tbsp unsalted butter (cold)

1/2 tsp fine sea salt

2 Tbsp granulated sugar

1/2 C. sourdough starter discard (when you’re feeding your sourdough starter, use the discard)

1 tsp white vinegar

Filling

8 oz jar of Sheri’s Apricot Habanero Jelly

Glaze

1/2 C. Powdered sugar

1-2 tsp water

springle with Turbinado Sugar

Instructions:

1. In a medium mixing bowl, whisk flour, sugar and salt. Grate cold butter with a cheese grater into the flour mix. Use a pastry cutter to cut the butter into the flour, to form large crumbles.
2. Wrap the dough in plastic wrap and use a rolling pin to flatten the dough and smooth the edges. Let the dough chill in the fridge for at least one hour (up to 24 hrs).
3. Add sourdough starter and vinegar to the mixture and use your hands to form a cohesive ball and press into a rectangular shape (add water tsp of cold water if the misture is too dry).

Assembly:

1. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
2. Roll the dough into a rectangle with a 1/8″ thickness, on a lightly floured surface. Cut the dough into 4 long strips and brush the edges with egg wash.
3. Add 2 Tbsp of filling to one side of each rectangle and fold the dough over itself. Use a fork to press and seal the edges.
4. Brush the tops of each pop tart with egg wash.
5. Place the pop tarts onto the baking sheet and bak for 25-30 minutes until the crust is golden brown. Remove and transfer to the cooling rack.

Glaze

In a small bowl mix the powdered sugar and water until thick and smooth. Pour onto each pop tart and sprinkle with coarse sugar (such as Turbinado Sugar).

More Recipes to come…

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