You certainly can put it on your cinnamon raisin toast. Pepper jelly is actually very sweet with just a touch of heat. It’s really not much different than other jellies you would put on your toast.
Just eat it with a spoon and become fat and sassy.
Mmmm
Burgers, too. When you flip the patty, put it on the cooked side. Add your fave cheese just before removing from grill.
I’ve made a salmon dip with it as an ingredient as well.
Another vote -top cream cheese and serve with crackers. Try spreading some on a turkey sandwich or in a grilled cheese.
For a decadent party dish, wrap a round of brie with pastry, brush with egg, bake until golden brown and crispy. When done, take out and let cool slightly, then smother the thing with the jalajelly. Serve with butter knife and crackers.
I’ve never had it, but that sounds like it would be pretty good to me.
Smear on top of a wheel of brie and dust liberally with pralines. Pop into the oven in a covered dish for about 20 minutes at 350F. When it gets all melty (say this with your best Craig Ferguson impression), serve with slices of baguette or crackers of your preference. I like Stoned Wheat Thins.
A Pinot, Gamay or Reisling goes very nicely with it, or a good brown or red ale.
Ninja’d by Snow. 
Personally I don’t like jalapeno (or any green pepper) jelly, but any red/orange pepper jelly is wonderful. So if you try the jalapeno stuff and don’t enjoy it, you still might want to try chipotle or habanero or other red pepper jelly.
I’m surprised that no one has mentioned how well it goes with cream cheese. I like it that way on toast, bagels, crackers.
I also like a little bit as a condiment with lamb.
I hear it goes well with cream cheese.
I made a few jars of pepper jelly this past summer, half red and half green, both lovely. I like it on toasted naan bread with labne, which is extra-thick yoghurt, and if I’m particularly hungry, topped with an oozy egg.
Oozies are a protected species. Where are you getting those eggs? :dubious:
I made a pb&j sandwich with spicy peanut butter from the Krema Nut Company and some jalapeno jelly I got at the farmer’s market.
Yeah!
Love that stuff!
Garlic jelly is good, too, but I love the hot jelly.
Ironically, I don’t care for mint jelly.