Jelly, the delicate cousin to hearty jam, is a luxury when it's homemade, and with our help, you can be canning your own jellies to serve as toppings for breakfast or brunch. Bring the sunshine of summer back all year with your own homemade breakfast or brunch jellies as toppings for everything from biscuits to banana bread.See Popular Jelly Recipes
Store this jelly in the refrigerator up to three weeks. Use on toast or crackers.
Jars of this ruby red jelly make festive holiday gifts. Attach cards to the jars letting the recipients know they can serve the jelly with warm corn bread, over grilled chicken, or with cream cheese and crackers.
Spoon this spicy jelly onto corn bread muffins or brush over chicken during the last 10 minutes of roasting.
Have a hankering for your favorite childhood lunch, but thirsty for an adult beverage? Pour yourself a PB&J vodka for the best of both worlds! The food blog Eater reports the flavor is the latest from Van Gogh Vodka, a company known for its flavored vodkas--from old standbys such as vanilla and raspberry to other fruits like banana and pineapple to dessert options including Dutch caramel and rich dark chocolate.
Don't reserve peanut butter and jelly for just lunch. Try the classic combo at dessert in these impossible to resist moon pies!
Top refrigerated peanut butter cookie dough with a spoonful of your favorite jelly flavor for a brown bag lunch-inspired dessert.
Some people want to catch lighting in a jar. I'd like to find a way to put summertime in a jar. Think about it: during the dreariest, chilliest days of winter, you could simply unscrew a lid and have sunshine and warmth flood your house.
Peanut butter and jelly? Delicious. Peanut butter and chocolate?
Bring back fond childhood memories with this peanut butter and jelly ice cream topped with crunchy candied peanuts.
Ronald Reagan loved his jelly beans. Winston Churchill enjoyed a fine bottle of Pol Roger champagne. And Israel's prime minister, Benjamin Netanyahu?
Easter wouldn't be the same without Deviled Eggs, Hot Cross Buns and plenty of jelly beans but no food says Easter quite like ham.
Peanut butter and jelly is the go-to spread for a sandwich that kids (and their parents) love. But you can boost your calcium, iron and vitamin E intake by giving almond butter a try. Almond butter packs a whopping 692 percent more calcium and 169 percent more vitamin E (a super antioxidant) than peanut butter, and its smooth, rich and slightly sweeter flavor may make a convert of you.
What ever happened to plain old "original" food flavors? This week alone, we've told you about such crazy combos as vanilla ice cream topped with swirls of bacon; cheese pizza with a hot-dog-stuffed crust; and vodka infused with peanut butter and jelly. Now the latest offender in all this taste-buds-gone-wild madness?
I'm having an unusual urge to make Yummy Bunny Cookies this Easter. (These bunnies are really fun to make--from shaping the dough into head and ears, to sprinkling coconut over the top, to making jelly-bean eyes and nose, peanut-butter cup eyebrows, and licorice-whip whiskers.) But the bunnies are a new thing for me.