Apple Jalapeno pepper jelly is soooo good, and there are too many ways it can be eaten to list in one post!  Therefore, I’ll give you one specific way, and just HINT about all the other ways.

Coughcoughcoughcoughicecreamcoughcoughcoughcough. . . .

But first, you have to eat your main dish; nobody will argue that one, once they find out what it is.

When it’s Glazed Apple-Chicken Stir Fry, don’t count on there being any leftovers.

Here’s how to make it:


1 tbs olive oil

1 tsp. curry powder – any strength (suit yourself!)

garlic to taste

2 c. shredded cabbage (you can use cole slaw mix if you want.)

1 c. splintered carrots

1 large apple, peeled, cored, coarsely chopped

1/2 c. Apple Jalapena pepper jelly

1/4 c. golden raisins

3 c. cooked chicken, julienned

3 cups cooked rice, any kind

Heat the oil and curry in a large skillet over high heat; add garlic to taste.  Toss in the shredded cabbage, carrots, and apple; stir and cook for five minutes.  Then add pepper jelly and cook until the vegetables and apples are tender-crisp – just under ten minutes.  Add more pepper jelly to taste.

Add the raisins and chicken and mix thoroughly.  Add the rice and stir-fry for about five minutes, or until the cooked chicken is hot.

Garnish with whatever you like, and serve while it’s hot.

This recipe will serve 4-5 people with moderate appetites.  Double the recipe if you’ve got really hungry people to feed.

If you have ice cream for dessert, leave the pepper jelly on the table.