So you might have spent some time browsing the recipes on this blog and thinking... what would I do with all that jelly if I did make it?
Two things:
There are so many ways to enjoy jelly, so many things to put it on.
As you can see I am in no danger of running out of ways to eat jelly. I am sure I haven't covered them all but I hope I have made the case for why you need to make some jelly soon! Hungry yet?
Two things:
- There is no such thing as too much jelly, (that is my motto).
- You have to learn to think outside of the peanut butter and jelly sandwich box.
There are so many ways to enjoy jelly, so many things to put it on.
- The French put it on croissants.
- You can put some on a bagel, but don't tell any New Yorkers about it!
- The British are famous for scones and jam, a tea time favorite.
- Southerners are known for buttermilk biscuits, butter and peach jelly.
- Nobody doesn't like a jelly doughnut or long john.
- Native Americans eat fry bread and jelly.
- Mexicans eat strawberry jelly in tamales.
- Mint jelly is good on lamb and pork.
- Cranberry jelly and chutney make turkey something special.
- Try some of your favorite flavor jelly on your oatmeal. I like peach and apple on mine.
- In a pinch some cream cheese and jalepeno jelly on crackers make a satisfying snack.
- Blackberry jam on waffles.
- Blueberry jelly on pancakes!
- Oh and there is no better breakfast than a hot buttered English muffin with a spoonful of plum jelly.
As you can see I am in no danger of running out of ways to eat jelly. I am sure I haven't covered them all but I hope I have made the case for why you need to make some jelly soon! Hungry yet?
Get geared up with this cute apron that has my jelly motto on it.
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| Buy it HERE |
Oh, and there's more! Jam or jelly mixed with cottage cheese is better than the store-bought pineapple variety. Also, mixing it with plain yogurt is better than a lot of the flavored yogurts. Why? You can make it just a little sweet or all the way up to dessert-worthy stuff. Mint jelly with lamb is something I know, but I've never had it with pork. I'll have to try it. (I bet blueberry jam would be super with vanilla ice cream.) And there's more: I have a quasi-muffin recipe where I dole out half the batter into the cups, drop a healthy teaspoonful of jelly or jam (any flavor) onto the first layer, then cover it with the rest of the batter. It's a cousin to the jelly doughnut.
ReplyDeleteWow Barbara, what great ideas! I see we both agree that there is no such thing as too much jelly! I am going to try the jelly muffin idea soon!
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