Posted By: Cook Chatty Cathy
Jun 17 # 1 of 33
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!
Jun 17 # 2 of 33
I like jelly-jam on vanilla ice cream, as a topping. Cookie 
Posted By: chubbyalaskagriz
Jun 18 # 3 of 33
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...
Posted By: Cook Chatty Cathy
Jun 18 # 4 of 33
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!
Jun 18 # 5 of 33
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.