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Jenkins Jellies Guava Brava & Hell Fire Jellies

October 13, 2015 by Mary Frances 14 Comments

When actress Hillary Danner had an overabundance of peppers in her organic garden in LA, what did she do? Make jellies silly!! Made in small batches, with no preservatives, artificial flavorings or colorings, these Jenkins Jellies Guava Brava and Hell Fires Jellies are sweet, hot and delicious!! Hillary teamed with longtime friend Maria Newman and concocted these spicy gems.Jenkins Jellies Hell Fire and Guava Brava jellies with a tasting spoon.

Loved by many famous chefs, Mario Batali described it perfectly when he said, “… it dances right on the edge of spicy and sweet in a delicious tango of provocation and pleasure.”

He likes them with cheeses and warm bread. I used both of them as a glaze on roasted fish to make a super special, easy and quick weeknight dinner. This will taste more time consuming than it is as both jellies add a ton of flavor in a jiffy!!

As I write this post, I am flying home on a plane from Florida and this quote from Mario made me laugh! “One warning…. it is highly addictive and I would like to suggest 3 ounce packages so that we may improve the airline meals we suffer as we flit about “

Take a look at this video of me turning this gorgeous piece of salmon into pure deliciousness with the Guava Brava.

Jenkins Jellies Grava Brava salmon in skillet.

JENKINS JELLIES GAUVA BRAVA ROASTED SALMON – serves 3 – 4

1 Tbs. grapeseed oil
1.5 lbs center cut salmon fillet
French Grey or Kosher salt
Fresh ground pepper
1 Tbs. Dijon mustard
1.5 Tbs. Jenkins Jellies Guava Brava 

Preheat oven to 425 degrees. 

Wash and dry the salmon and season with salt and pepper. Spread the mustard on top. Spread the Guava Brava on top of the mustard.

Heat oil in skillet until nearly smoking. Sear salmon in skillet skin side down for 3 minutes.

Place skillet in oven for fish to roast for 8 -10 minutes.

Carefully remove fish from the skillet – use a hot pad on the handle – (too many times I have grabbed that) – and remove the fish, cut into serving pieces, serve with LOVE and enjoy!!Jenkins Jellies Guava Brava salmon meal on 2 plates.

I served this with some blanched sugar snap peas tossed with some toasted pecans, orange pepper, one chopped tomatillo and a champagne vinaigrette. 

This next recipe used the Hell Fire jelly. Again, this was easy peasy and so totally delicious. I made this with Basa and Tilapia, and really, I imagine any fish will work, so you get to choose.

Combining the jelly with butter was a splendid way to make a glaze which then got me thinking that this glaze would also work on butternut or acorn squash for a kick!

And then with the holidays coming, I see cheddar cheese coins with a dab of either jelly in my future. It would be amazing!

Experiment, have fun and have a party – invite your friends over and share the goodness!!Jenkins Jellies Hell Fire pepper jelly on basa fish with seared radicchio, oranges, pecans and aged balsamic vinegar.

JENKINS JELLIES HOT BASA – NOVA! – serves 3

3 fillets of Basa
2 Tbs. unsalted butter
1.5 Tbs. Jenkins Jellies Hell Fire jelly
French Grey or Kosher salt
Fresh ground pepper
Olive oil to slick the pan
Fresh lemon wedges

Heat oven to 425 degrees.

Wash and dry your fish fillets.

Oil slick a small rimmed baking sheet. Sprinkle the baking sheet with some salt and pepper. This will season the underside of the fish – clever eh? Place the fish on the pan.

Jenkins Jellies Hell Fire pepper jelly in a pan with butter.Jenkins Jellies Hell Fire pepper jelly in a butter sauce.Melt the butter in a butter-warming saucepan. Add the jelly and use a small whisk to combine.

Brush this glaze on the fish fillets being sure to spread out the wonderful bits of pepper.

Sprinkle the top of the fish with a little crushed French Grey salt.

Jenkins Jellies Hell Fire pepper jelly on Basa fish.Roast for approximately 12 minutes until done.

Serve with a squeeze of fresh lemon. You will LOVE this!!

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Filed Under: Dinner, Fish, Products for sale Tagged With: Basa with Hell Fire jelly, easy fish dinners, easy weeknight dinners, Jenkins Jellies, quick and easy dinners, salmon with Guava Brava jelly

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Comments

  1. Suzanne says

    October 13, 2015 at 12:30 PM

    I think the jelly would also be good as a glaze for wings. I still have been unable to view the video, it doesn’t work for me for some reason.
    Suzanne recently posted…Roasted Vegetable And Manchego Tart For Fiesta Friday #89 And A Sad AnniversaryMy Profile

    Reply
    • Mary Frances says

      October 13, 2015 at 12:49 PM

      On wings would be great, Suzanne!! Great idea!

      Mmmm – on the video – just click on the box in your email or go to the post and play. Or does it not work in either place? Please let me know so I can fix it.

      Reply
  2. Jovina Coughlin says

    October 13, 2015 at 12:32 PM

    The salmon with the guava jelly looks delicious.
    Jovina Coughlin recently posted…Fall Fruit DessertsMy Profile

    Reply
    • Mary Frances says

      October 13, 2015 at 12:50 PM

      It was!! My friend Margaret just made it last night and loved it too!!

      Reply
  3. Amira says

    October 13, 2015 at 1:52 PM

    Guava jelly!! hmmm and with Salmon, this is so new to me but I bet so delish. Your dish looks very tempting.
    Amira recently posted…Syrian Barazek cookiesMy Profile

    Reply
    • Mary Frances says

      October 13, 2015 at 11:02 PM

      Totally delish!!! I made it again tonight, Amira!!

      Reply
  4. freda says

    October 13, 2015 at 4:57 PM

    The salmon looks amazing! Jenkins Jellies Guava Brava sounds delicious, with and the hot and sweet flavor! I love food with that flavor combination 🙂

    Reply
    • Mary Frances says

      October 13, 2015 at 11:04 PM

      Me too Freda!! It’s a wonderful combination!

      Reply
  5. John/Kitchen Riffs says

    October 13, 2015 at 8:56 PM

    I haven’t heard of these — sound like such delicious fun! And the name of your dish is wonderful! As is the dish itself. 😉 Thanks so much for this.
    John/Kitchen Riffs recently posted…The Harvard CocktailMy Profile

    Reply
    • Mary Frances says

      October 13, 2015 at 11:06 PM

      Thanks John – knowing you, I think you would love these – and even figure out a cocktail using them!!

      Reply
  6. Angie@Angie's Recipes says

    October 14, 2015 at 5:09 AM

    The fire jelly sounds really great…bet would be great to make some chicken or pork with it too. Your salmon looks very delicious, Mary.
    Angie@Angie’s Recipes recently posted…Fig and Coconut Tart with Pistachios and MintMy Profile

    Reply
  7. Maureen | Orgasmic Chef says

    October 14, 2015 at 8:27 AM

    The salmon sounds really good but then the wings sound good too. Definitely a winning product.

    Reply
  8. Raymund says

    October 14, 2015 at 2:40 PM

    That looks like a perfect topping for those salmons
    Raymund recently posted…Pinaputok na IsdaMy Profile

    Reply
  9. Christopher Abelt says

    October 15, 2015 at 12:54 PM

    Tried the Jenkins Jellies Hell Fire jelly and butter on fresh swordfish and it was just great!

    Reply

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