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.
Spoon this spicy jelly onto corn bread muffins or brush over chicken during the last 10 minutes of roasting.
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.
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.
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?
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?
Sweet things abound at Easter time--its secular side is practically devoted to candy, from those ubiquitous gooey creme eggs to jewel-toned jelly beans. But man (and kid) cannot survive on candy alone, and once the dishes have been cleared from the Easter feast, it's time for dessert. What makes a dessert an "Easter dessert?"
Summer started sizzling last weekend for much of the country ... good thing your June sale forecast includes lots of summer items. It's national dairy month, so expect to see sales and combo promotions on all dairy products and eggs. I'm already seeing great deals on ice cream and whipped toppings -- the perfect companions for your Juneteenth jelly cake or strawberry pie.
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.
Sure, the grocery store aisles are bursting with candy during the Easter season--everything from rainbow-hued jelly beans to marshmallow bunnies. And that's a great option if you (or the Easter Bunny) are running short on time. But we say it's worth taking the time to make your own Easter candies.