Ooooh! Peach Jalapeno Pecan Jelly! That does sound great!
As far as using pepper jelly goes...beyond the cream cheese with jelly on crackers, the stuff is an outstanding glaze for a pork roast. I've brushed it on baking apples, and that was pretty darned good, and I pretty much always add it to a barbeque sauce in process. Another fun way is to warm it up in a saucepan to liquify it, then coat some pecan halves with the stuff, then roast them until they're crunchy...about 15 minutes or so! (My version of Pecans Piquant!)
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