I love jalapeno jelly - usually prefer the 'natural' or the 'red' - the 'green' often doesn't work as well for me in the things I make!

1) I often add the jelly to stews, chili, etc. ... can't really say how much - probably 1/3 to 1/2 cup if making 6 servings. Gives it a nice 'zip'.

2) One of our family's favorite is a package of the little smokies. I melt about 1/3 to 1/2 cup red or natural jelly in a saucepan along with about same amount of picante or taco sauce and 2 to 3 tablespoons mustard. Let it come to a boil and until jelly melts. Then cook at a high simmer for about 5 or 8 minutes; add a package of the little smokies (I think there are about 50 in a lb pkg) and simmer another 5 - 10 minutes; stirring once or twice. Serve with toothpicks. May be made in advance and reheated in microwave. If you have (ha ha) any leftover sauce - save it and add to spaghetti sauce, soup or whatever.