Red Pepper Jelly

Some things you make. This one you just open.

Red Pepper Jelly is sweet, tangy, and subtly spiced, made with real red bell pepper and a whisper of cayenne — enough warmth to be interesting, mild enough that everyone at the table will go back for more.

Spoon it over a block of cream cheese, put crackers beside it, and you have an appetizer in about eight seconds. It's a classic for a reason. Bake a wheel of brie and pour it over the top, and you have the centrepiece of your holiday board.

Red Pepper Jelly also earns its place in the fridge well past the appetizer hour. Use it as a glaze on meatballs, wings, ham, chicken, or salmon — the sugars caramelize and go sticky under the broiler. Whisk it into a vinaigrette. Spread it on lamb or chicken burgers. Serve it alongside cheddar shortbread.

Sweet, sticky, a little spicy, and the fastest way to make a plate look like you planned ahead.

Some things you make. This one you just open.

Red Pepper Jelly is sweet, tangy, and subtly spiced, made with real red bell pepper and a whisper of cayenne — enough warmth to be interesting, mild enough that everyone at the table will go back for more.

Spoon it over a block of cream cheese, put crackers beside it, and you have an appetizer in about eight seconds. It's a classic for a reason. Bake a wheel of brie and pour it over the top, and you have the centrepiece of your holiday board.

Red Pepper Jelly also earns its place in the fridge well past the appetizer hour. Use it as a glaze on meatballs, wings, ham, chicken, or salmon — the sugars caramelize and go sticky under the broiler. Whisk it into a vinaigrette. Spread it on lamb or chicken burgers. Serve it alongside cheddar shortbread.

Sweet, sticky, a little spicy, and the fastest way to make a plate look like you planned ahead.