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You can find recipes for 1) how to make pepper jelly and 2) using pepper jelly.

For recipes to make pepper jelly, please visit Pepper Jelly Recipes: Making Pepper Jelly (dozens of recipes) and also How to Make Pepper Jelly (which also includes videos and steps for canning pepper jelly).

You can find recipes for using Pepper Jelly:

    Datil Pepper Chicken Wings

    • 12 chicken wingettes
    • 6 ounces (approximately) or 1/2 bottle of CrackerHouse Hot Datil Pepper Chicken WingsWing Sauce.
    • Datil Pepper Jelly - I apply about 1 tablespoon or so for each wing. You might use a little more or less.
    • 3 tablespoons of Olive Oil (you can use butter, but I prefer Olive Oil)
    • 1 tablespoon Basil
    • 1 package Zesty (or other brand) Italian seasoning. I also like Good Seasons.
    • Celery
    • Blue Cheese or Ranch Dressing
    1. Preheat oven to 350 degrees.
    2. Place wingettes on a cookie sheet and bake for about 35 minutes.
    3. While the wingettes are baking, mix the olive oil, CrackerHouse Wing Sauce, Basil and Italian Salad Dressing Seasoning.
    4. After the first 35 mintues, remove the wingettes, then apply the wing sauce that you have made on the wingettes.
    5. Place the wingettes back in the oven and bake for about 20 minutes.
    6. For each wingette, place 1 tablespoon of Datil Pepper Jelly in a separate bowl, For this specific recipe that is 12 tablespoons.
    7. Place the bowl of Datil Pepper Jelly in the microwave, cover with a paper towel and "nuc" it for about 10 to 15 seconds. You may have to experiment. The idea is to make the jelly more of a liquid.
    8. Apply Datil Jelly to each wingette. Place the wingettes back in the oven for 15 to 20 minutes.
    9. Serve with celery and your choice of Blue Cheese or Ranch dressing.

    Pepper Jam Sandwiches

      1. Cut an equal number of slices of Dark Graham bread and White bread. Remove crusts, and spread bread with Creamed butter.
      2. On one slice of white bread spread the pepper jam, cover with slice of Graham bread, spread with butter and pepper jam. Cover with a slice of white bread.


      • If preferred, use three sweet red peppers in place of pimientos. Remove seeds, force through food chopper, sprinkle with salt and let stand 3 or 4 hours. Drain, rinse, and finish as above.
      • The original recipe calls for sealing the jar with melted paraffin - use your usual method of sealing in place.
      Sources and Citations - Alice Bradley, (1923), For Luncheon and Supper Guests, public domain resource. Original source of recipe.

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