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SOS for Jelly Recipes

C

Cook Chatty Cathy

New member
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!
 
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...
 
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!
 
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.
 
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.
 
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.
 
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.
 
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.
 
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
 
Jelly Doughnuts

6 tablespoons butter or margarine, melted
3/4 cup granulated sugar
3/4 teaspoon cinnamon
1/3 cup raspberry jelly
10 ounces Hungry jack fluffy biscuits

Heat oven to 375 degrees F.

Place melted margarine in small bowl.

In another small bowl, combine sugar and cinnamon; set aside.

Stir jelly until smooth. Seal tip of large baster with foil. Remove rubber bulb. Spoon jelly into baster; replace bulb.

Bake biscuits as directed on can. Immediately dip each hot biscuit into melted margarine, coating all sides. Roll in sugar mixture, heavily coating all sides of each biscuit. Insert baster in side of each biscuit; squeeze small amount of jelly into center. (Refill baster as needed.)

Serve warm or cold.
 
Blueberry Sauce
Use this blueberry sauce on sponge cake or ice cream.

1/3 cup sugar
1 teaspoon cornstarch
1 cup water
Juice and zest of 1/2 lemon
1/2 cup red currant jelly
2 cups fresh blueberries


In a saucepan, combine sugar and cornstarch; stir in water and lemon juice. Bring to a boil over medium heat; reduce heat to medium low and add the currant jelly. Simmer for 5 minutes. Add blueberries and bring to a boil once again. Simmer over medium-low heat for 20 to 25 minutes, or until thick and syrupy. Makes about 2 cups of blueberry sauce.
Serve over pancakes or waffles, or as a sauce for ice cream, bread pudding, plain custard, cheesecake, pound cake, or dessert crepes. Just a few ideas!
 
Raspberry Sauce


1 (10-ounce) package frozen raspberries, thawed
1/2 cup currant jelly, or compatible jelly
1 tablespoon cornstarch
1 tablespoon butter
3/4 cup fresh orange juice
Vanilla ice cream

In a medium saucepan, mix 3/4 cup of the raspberries with the jelly and bring to a boil over medium-high heat. Reduce the heat to medium. In a medium bowl, combine the remaining raspberries with the cornstarch, and then add to the saucepan; cook, stirring constantly, until thickened. Remove the pan from the heat and stir in the butter. Cool berry mixture, and then stir in the orange juice, and refrigerate until chilled.

Serve over vanilla ice cream.
 
RASPBERRY SAUCE FOR CHEESECAKE


1/3 c. seedless red raspberry preserves
1 c. fresh or frozen raspberries
1 T. lemon juice

Cheesecake ; slices

Heat preserves to melt. Add berries and lemon juice. Chill.
 
Raspberry Brie Crescents


1 (8-count) roll refrigerated crescent rolls
8 teaspoons raspberry jam
4 ounces Brie cheese, cut into 4-inch long strips

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Unwrap crescent rolls; separate into triangles. Lightly spread 1 teaspoon jam across wide end of each triangle. Place cheese strip on wide end of each triangle on top of jam.

Roll each from wide to narrow point into crescent shape. Place with open cheese side up on prepared baking sheet.

Bake 10 to 12 minutes or until crescents are golden brown. Serve immediately.
Serves 8.
 
STRAWBERRY BREAKFAST ROLLS



1 large can refrigerated buttermilk biscuits
1/2 cup strawberry preserves
1/2 cup confectioners' sugar
3 tablespoons whipping cream

Preheat oven to 375 degrees F. Coat a baking sheet lightly with
cooking spray.

Separate dough into 8 biscuits. Roll each biscuit on lightly floured
surface into a 5-inch round. Spread about 2 teaspoons preserves on
half of each dough round. Fold each dough round in half to form a
half moon. Brush edges of dough with water; press tightly to seal.
Place on prepared baking sheet.

Bake rolls until golden, 12 to 14 minutes. Remove rolls from baking
sheet; place on wire rack to cool. Place wire rack over wax paper.

Stir together confectioners' sugar and whipping cream in a small bowl
until a smooth glaze forms. Place glaze in resealable plastic bag
with small hole cut in corner. Drizzle glaze over rolls.

Makes 8 rolls.
 
SESAME CHICKEN STRIPS

1/4 tsp garlic powder
1/2 tsp ginger (use minced fresh ginger if possible)
1-2 tsp Soy sauce
1 chicken breast (cut-up)
1 tsp sesame oil (use dark toasted sesame seed oil)
1 Tbsp sesame seeds
1 Tbsp fruit jelly (your choice - try plum or use hoisin sauce)
1 tsp sugar
~1 tsp cornstarch
~2 Tbsp water (or chicken stock)
5-10 drops Tabasco sauce


1) Stir fry the chicken.
2) Add all remaining ingredients EXCEPT the cornstarch to the chicken.
(Watch out it cooks fast).
3) Thicken and coat the chicken with the thickened mixture.
4) Add the cornstarch and cook until bubbly. (Again, it cooks fast).
Serve.



SWEET HEAT GLAZE
MAKES 1 ½ CUPS

1/2 c. grape jam
1/2 c. chili sauce
1/2 c. light corn syrup

Heat all ingredients over medium heat, stirring until smooth, or microwave on HIGH (100%) in a microwave-safe bowl for 1 minute, and stir to combine. Reserve about half of mixture. Brush remaining sauce on meat during last third of roasting or grilling. Serve with reserved sauce.



Sweet and Spicy Chicken

1 packet taco seasoning mix
8 ounces apricot jam
12 ounces salsa
1 1/2 pounds chicken pieces

Put chicken in the bottom of the pot, pour over the remaining
ingredients (mixed) and cook 8 hrs on low.
 
APRICOT GLAZED CHICKEN

6 skinless, boneless chicken breasts
1 can (10.75 oz.) low-sodium chicken broth
3/4 c. apricot preserves
1 T. light soy sauce
1 T. cornstarch
1 T. water

Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet. Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center). Remove chicken from skillet. Add 1 T. cornstarch and 1 T. water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.
 
AMISH HAM

1 - 1" or 1¼" ham steak
¼ c. brown sugar
¼ c. muscadine jelly (or apricot or your favorite flavor)
Milk

Place ham steak in baking pan (fairly deep). Mix brown sugar and jelly and rub over ham. Cover with milk. Cover and bake at 325* F. until done. (40-45 minutes).
 
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