Sweet Heat Pepper Jelly

Sweet Heat Pepper Jelly



Pepper Jelly Chicken

1 lb. boneless skinless chicken breasts (or pork chops)

2 Tbsp. olive oil1 small onion, diced

2-4 cloves of garlic, crushed

3/4 cup orange juice

3/4 cup High 5 or Sweet Heat Pepper Jelly

3/4 cup bourbon, light rum, red or white wine,

balsamic vinegar, or red wine vinegar

1/2 cup toasted slivered almonds (optional)


Saute onion and garlic in olive oil until transparent. Add meat and brown. Combine juice, jelly, and bourbon or rum and pour over meat. Cook over medium heat, turning to prevent sticking. Cook 30-40 minutes until done. Top with almonds and serve



Pepper Jelly Vinaigrette Dressing

1/4 cup High 5 or Sweet Heat Pepper Jelly

2 Tbsp. balsamic vinegar

1/2 tsp. garlic powder

1/2 tsp. kosher salt

1/4 cup olive oil


Combine all ingredients, blend well and serve over a bed of greens.


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Product Description

A  cousin to the High Five that is a little sweeter and spicier . Can be used with all the same recipes as High Five Pepper Jelly. 12 oz jars.


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