semi-thick jellies make fantastic sauces or glazes for meats, especially chicken or pork. Or throw it over soft cheese and bake – the heat will “melt” the jelly anyway. Red pepper jelly can ...

Microwaving the jelly will help if you don't have time, but don't do it for more than 15 second increments until it's smooth. Make this with red or green pepper jelly. Salsa makes a nice topping ...