SOS for Jelly Recipes

[Cook Chatty Cathy]

I adore jellies and have these grandiose ideas that one day soon I will begin eating more toast & jelly. That day soon has not arrived in almost 52 yrs. and so I always have all these wonderful jars of jelly in my fridge! At present I have 2 jars of Apricot, a jar of Guava, Red Raspberry, Blueberry, and Strawberry.

Well the other day Cookie posted a really good recipe using Apricot Jelly and Chicken Breasts and it sounded wonderful and I am going to be able to use up some of that Apricot jelly making that dish.

What I need is more ideas on how I could use up some more of that lovely jelly I have on hand!

And I do not mind a variety of ideas. I wouldn't mind some tips on how I could use jelly between layers of a cake for instance! But I need lots of ideas, I have lots of jelly!

Thanks one and all!

[cookie]

I like jelly-jam on vanilla ice cream, as a topping. Cookie

[chubbyalaskagriz]

I haven't made much jelly, but years ago in a high school Home Ec class we made grape jelly and it was the yummiest sweet/tart jelly I ever tasted! Have never had any w/ what I considered that perfect blend of tart and sweet, since...

[Cook Chatty Cathy]

Kevin I used to can and I also made homemade jams and jellies. They were the best ever!!! My little ones and I would go out and pick wild plums, blackberries and blueberries. I would have homemade jelly all year long to eat. As you mentioned Kevin there is no comparison to store bought the tartness and flavor of homemade is unique and unmatched by any brand you can purchase. Back then I had 3 ravenous childern to feed and I made homemade biscuits in a daily basis, so our jelly was eaten in a timely fashion! I really need to use up all this I have on hand now so I need lots of ideas!

[Mama Mangia]

Apricot Sweet and Sour Pork

1/4 c Oil
2 Cloves garlic; chopped
2 1/2 lb Lean pork; cut in 1-inch cubes
1/2 c Cider vinegar
1 c Smucker's apricot preserves
1 qt Chicken broth
3 Green peppers; cut in 1-inch chunks
1 cn (20 oz) pineapple chunks
Cornstarch

Heat oil and sauté garlic; add pork and stir fry until pork is lightly browned. Add vinegar, preserves and chicken broth. Cover tightly and simmer until pork is tender; add peppers and pineapple. Simmer till peppers are tender-crisp (10 minutes). Thicken mixture with cornstarch mixed with water. Serve spooned over rice.

[Mama Mangia]

Raspberry-Stuffed Pork Chops

4 boneless loin chops -- one-inch thick
4 tablespoons raspberry jam
1/2 cup dried apricots -- sliced
1 teaspoon vegetable oil
4 tablespoons cider vinegar
2 tablespoons honey
4 tablespoons orange juice
1 tablespoon Dijon-style mustard

Cut deep pocket in one side of each chop. Mix together jam and apricots, divide equally among chops and stuff each pocket with jam mixture. Heat oil in nonstick fry pan over medium-high heat. Brown chops on one side, about 2-3 minutes. Turn chops. Combine remaining ingredients and add to pan. Lower heat, cover and barely simmer 8-10 minutes.

[Mama Mangia]

Guava Glazed Sweet Potatoes

6 Sweet potatoes - cooked and peeled
1 c Guava jelly
2 tb Butter or margarine

Grease a 13 X 9 X 2-inch baking dish. Cut sweet potatoes into lengthwise halves and arrange in a single layer in prepared dish. In a saucepan, heat jelly and butter, stirring constantly, until melted. Drizzle half of the guava syrup over potatoes; bake in electric oven at 350F for 15 minutes. Turn potatoes; baste with remaining syrup. Bake 15 more minutes. Makes 6 servings.

[Mama Mangia]

Guava Barbecue Sauce

2 cn Guava nectar; (11.5 oz)
1 1/2 c Onion; chopped
2/3 c Guava jelly
1/3 c Dry sherry
1/4 c Molasses; (mild-flavored - light)
3 tb Red wine vinegar
2 tb Tomato paste
1 1/2 tb Garlic; chopped
1 tb Ground cumin
2 ts Dry mustard

Whisk all ingredients in a large saucepan. Boil mixture, whisking until jelly dissolves. Reduce heat and simmer until sauce is reduced to 3 cups. Cool.

NOTES : Sauce can be prepared 3 days ahead. Keep refrigerated.

[Mama Mangia]

Kuchen

Dough

1 package active dry yeast or 1 cake compressed.
1/4 cup warm water
2 egg yolks
1 whole egg
1/4 cup sugar
1 cup milk
1/2 cup butter
3 cups sifted flour
1 tsp salt
1/4 tsp ground mace
grated rind of 1/2 lemon

Sprinkle dry yeast or crumble cake yeast into warm water (105 to 115 degrees) for dry yeast use lukewarm water (80 to 90 degrees)For compressed. Let stand for a few minutes, then stir untill disolved. In a seperate bowl with electric mixer beat egg yolks and whole eggs untill thick and lemon colored: gradually add in the sugar. Scald the mild and melt the butter in it: cool to luckewarm. Add 1 cup of the flour and the yeast to the egg mixture beat well. Add the milk, salt,mace,grated lemon rind and remainning flour, beat for 5 mins. cover let rise in a warm place untill doubled in bulk. Pour into 2, 9 inch buttered or greased cake pans or into one pizza pan (my moms preference)making the dough about half its bulk now let rise again untill doubled again cover with topping (recipie will follow) bake in a preheated oven (350 degrees) for 20 to 25 minutes

Sour Cream Topping

2 cups sour cream
1/2 cup sugar (suit your taste)
1 cup marmalade (or try your favorite jam or jelly)

mix all ingrediants in a bowl and spread over kuchen prior to baking
or top with glaze after baking:

Glaze:
1 pkg. glaze or 2 tsp. cornstarch
3/4 c. sugar
1 c. fruit juice or water
Mix glaze and sugar, stir in juice. Bring to boil and pour over fruit on kuchen. If cornstarch is used, cook until thickened.

[Mama Mangia]

Jelly Doughnuts

4 to 4 1/2 cups white bread flour, plus more for dusting
1 teaspoon salt
2/3 ounce (.6 ounce) cake fresh yeast or 1 envelope dry
active yeast (2 1/2 teaspoons)
1 cup lukewarm milk
2 tablespoons granulated sugar, plus more for dusting
2 large eggs, beaten
2 tablespoons unsalted butter, melted and cooled
1/2 cup preserves of choice
Vegetable oil, for frying
Cinnamon and sugar, for rolling doughnuts

In the bowl of a mixer, combine 4 cups flour and salt. Add the yeast.

In a small bowl, combine the milk and 2 tablespoons sugar. Add with the remaining milk to the flour. (If using dry yeast, mix the yeast with 2 tablespoons of the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes and add to the flour.)

Add the eggs and butter to the flour mixture. Begin to mix the ingredients into a soft, but not sticky, dough. Add a little extra milk, 1 tablespoon at a time. Work in extra flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. (You can do this in a mixer fitted with a dough hook.) Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.

Punch down the risen dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2 inch thick. When rolling dough, let it rest periodically to relax. Cut out into 3- to 4-inch rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds. Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.

Transfer the risen doughnuts to a heavy pot filled 3 inches high with vegetable oil at 350 degrees F. Fry the doughnuts, a few at a time, until golden and puffed, turning frequently, 5 to 7 minutes.

Lift the doughnuts from the oil using a slotted spoon and roll on a plate lined with granulated sugar and cinnamon mixed together. Let cool slightly and fill a pastry bag, fitted with a 1/2-inch round tip with jelly preserves. Insert the tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons preserves into them and serve.

Servings: 12