ISO recipes to use up jellies/jams

[Kelli Kerrigan]

I'm looking for recipes that call for jellies or jams. I have been given many gifts of jams and have also given in to the urge to purchase some at Farmer's Markets. While they are all very good and tasty, I'm not much of a toast-with-jam type of gal. Also, being single extends the shelf life of these beauties into questionable time frames. (hhmmm, now when did I get this cherry butter? sniff, sniff and the stuck on lid is always a dead give away that its been hanging around for awhile)
Does anyone have any good ideas for possibly some sweet that I could bake and take with while visiting people for Easter?

[lweiss]

These are a delicious cookie, similar to a thumbprint. I'm sure you could substitute whatever jam or jelly you have on hand. YUM!!
Here's a link:
http://www.cookinglight.com/vbb/showthread.php?s=&threadid=18405&highlight=raspberry+strippersv

[Mandy]

How about CL's Raspberry Balsamic Chicken, I think that calls for jam.

[SuzyQuzy]

I second the Raspberry Balsamic Chicken. I think I've read other people on the BB using other flavors of jam with success. I'm also single and I cook for one so I know this recipe is easily whittled down to one serving...in fact, I'm having it for dinner tonight.

My mom used to always make crepes when she had a lot of jams and jellies in the 'fridge, but they don't travel well. :rolleyes: If you're having any kind of Easter breakfast or brunch they might be a good idea.

[Scout]

You can make muffins and put jely/jam in the middle.
Cooking light has a recipe for some bars and I can't remeber the name right now but the idea of it is oatmeal nuts and butter with jam in the middle. I make these quite often and they make a good snake for the week. If you are interested let me know and I will post later because I have the recipe at home.

Anne

[Little Bit]

Depending on the recipe, you can substitute melted jelly just about anywhere you need any sort of sugar syrup or honey.
All the alternatives I'm thinking of are pretty fattening, but here goes:
Use it as a glaze for roasted or barbequed meats.
Make a sweet and sour dip for your eggrolls?
Use it as a thickener for fruit fillings?
as a bit of something extra spread between cake layers?
in cookie dough, just as you might use molasses?
In your oatmeal?

Mix it with some powdered sugar for an icing?

You can add it to your barbeque sauce, if you like it sweet.

HTH!

[MKSquared]

Are any of them peachy or apricot-y? There's a recipe in April's issue for April-Hoisin Pork ... it's rrrrreally good. :)

Sweet-wise, I've made muffins before with a jelly 'surprise' in the middle. Just fill the cups up half-way, place a dob of jelly in there, fill it up with the batter, and there you go.

[Peggy]

Thumbprint cookies come to mind. I bake them every year at Christmas time. My favorite recipe isn't Cooking Light, though. For main courses, I would second the chicken and the pork chop recipes already suggested on this post. Do you have the Complete CL Cookbook? There is a fabulous salad in there that uses seedless raspberry jam in the dressing. It is called Fruit-and-Honey Spinach Salad . If you are interested I would be happy to post it for you. Apricot preserves/jelly seem to be used a lot for glazing cornish game hens. I kow I have some of those recipe around too. That's all I can think of right now. I have quite a few of those partial jars in my refrigerator also!:p

Peggy

[Kelli Kerrigan]

Thanks for all the wonderful ideas! I think I may be on the road to using up all those tasty jams and jellies I have.
Tonight I'm going to a Cosmic Bowl and I'm bringing the real simple slab of low fat cream cheese with jalapeno-raspberry jelly over it and crackers. I have three jars of that stuff. :p
I think I'll make the cookies and/or muffins to take home with me for Easter.
Again, Thanks!!!

[kathy123]

Peggy, I would love you recipe for thumbprint cookies.

Thanks
K

[Jazzmatazz49]

I ate something a little different made with pepper jelly. Mix grated cheddar cheese with chopped green onions, chopped pecans, and a little mayo to hold it together. Spread a thin layer of pepper jelly over that and serve with crackers. It's good, but not an especially light recipe!

[swquilts]

Linzer Cookies for either a berry or apricot jam and the Raspberry Swirl Loaf from CL this year (the month escapes me....). Have fun!

[Linda in MO]

Originally posted by Jazzmatazz49
I ate something a little different made with pepper jelly. Mix grated cheddar cheese with chopped green onions, chopped pecans, and a little mayo to hold it together. Spread a thin layer of pepper jelly over that and serve with crackers. It's good, but not an especially light recipe!

Oh yes. I've made that before. Looks and sounds strange but it's acutally quite good.

* Exported from MasterCook *

Jalapeno Jelly Cheddar Spread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizer/Snack

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz. sharp cheddar cheese -- grated
1/4 c. plus 2 T. mayonnaise
1/2 small or medium onion -- finely chopped
1/2 clove garlic -- pressed
1/4 tsp. hot sauce -- (1/4 to 1/2)
1/2 c. chopped pecans
1/2 c. jalapeno jelly -- (1/2 to 1)

Combine all ingredients except jalapeno jelly and mix well.

Press into a 9 inch pie plate forming a rim around the edge. Chill thoroughly. It's best if made 24 hours ahead to let the flavors blend.

Before serving, spread jalapeno jelly all over the top.

Serve with Stone Wheat Thins, Ritz, and/or multigrain crackers.

[JulieM]

Another way to use up preserves is to buy plain yogurt and add a heaping spoon of preserves, instead of buying the ones already sweetened and mixed with fruit.

[hAndyman]

Jalapeno Cheesecake

8 ounces cream cheese -- softened
5 ounces sharp cheddar cheese -- grated
2 cloves garlic
1 egg
8 ounces jalapeno jelly

Mix cream cheese, cheddar, garlic and egg with half of the jelly. Pour mixture into an oiled 6 inch springform pan. Bake at 350 degrees for 35 minutes. Cool completely and remove from pan. Heat remaining jelly and pour over top of cheesecake. Serve with chips and/or crackers.
*******************

Hot Pepper Jelly Puffs
Ingredients:

1/2 lb sharp cheddar cheese, grated
6 tbl (3/4 stick) cold unsalted butter, cut into small pieces
1 cup all purpose flour
1/2 cup hot pepper jelly
Directions:
Combine cheese, butter and flour in bowl of food processor. Blend in 1 second pulses until it resembles course meal, then run until ball forms (5-6 seconds). Put in plastic wrap and refrigerate 30 minutes. Heat oven to 400 degrees. Roll into 1 inch balls. Bake on ungreased baking sheet about 5 minutes until lightly colored. Form depression in top of each ball with a teaspoon, and fill with 1/4 tsp jelly. Return to oven and cook about 5 minutes more until golden brown. Serves 10.
Source unknown.
**********************

Grilled Pork Roast with Pepper Jelly Glaze

Ingredients:
4 pound pork loin roast, rolled and tied
Marinade: 1 cup EACH apple juice, cider vinegar and hot pepper jelly
Glaze: 3/4 cup pepper jelly 1/4 cup cider vinegar
Directions:
Place pork in large ziplock bag. Heat marinade ingredients together until jelly melts; pour over pork in a bag. Seal bag, refrigerater 12-24 hours.
Prepare covered grill with banked coals. Remove pork from marinade, reserving marinade. Place pork roast over drip pan, cover grill. Grill pork for about 1 1/4 hours, until thermometer inserted in center reads 150 degrees F., basting occasionally with leftover marinade. Stir together glaze ingredients; coat roast with jelly glaze for 10 minutes of grilling, brining roast to an internal temperature of 160 degrees F.
*********************************

Lookee here! This was posted by Linda in MO @ Mimi's

Terrytx kindly posted several recipes for me on another board and I made these muffins yesterday. They were soooo good! I cut the recipe in half because I didn't figure the kids would eat them. I subbed ground chipotle powder for the cayenne and used 2 T. sugar instead of 1 1/2 T. My husband raved on and on! I was really surprised too, because he doesn't usually like any weird variations of food. This recipe is definitely a winner!

Corn and Jalapeno Jam Muffins
from "Texas Home Cooking" by the Jamison's

1 1/4 Cups all purpose flour
3/4 cup stone ground cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne
3/4 cup buttermilk
1/4 cup unsalted butter, melted
3 tablespoons sugar 2 eggs
1 1/2 cup corn kernels
3/4 cup jalapeno jam or jelly

Preheat over to 375°. Grease the muffin pan.
Sift together the flour, cornmeal, baking powder, salt and cayenne in a bowl and set aside. In another, larger bowl, beat together the buttermilk, butter, and sugar. Mix in the eggs, followed by the corn, blending well after each addition. Add the flour mixture and stir to combine lightly.
Spoon about half of the batter (it will be a bit stiff) into the muffin pans, filling each just about 1/3 full. Drop a dollop of jelly, about 1 tablespoon, on top of the batter in each cup. Top with the remaining batter, covering the jelly completely for each muffin.
Bake the muffins 22 - 24 minutes until they are deep golden.
yield: 12 muffins
Let rest 10-15 minutes before slicing.

Cheers! Andy