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Jelly time!
December 28, 2012 2:08 PM   Subscribe

What else can I put jelly on, besides bread or crackers? We got some great homemade jelly for Christmas, but don't eat much bread or cracker type stuff. What are some other options?
posted by I'm Doing the Dishes to Food & Drink (39 answers total) 9 users marked this as a favorite
 
Pancakes, waffles, english muffins, ice cream...
posted by HuronBob at 2:09 PM on December 28, 2012 [1 favorite]


Jelly is great with scrambled eggs.
posted by InkaLomax at 2:09 PM on December 28, 2012


Meat - Like using apricot jelly on roasted meats as a glaze.
posted by getmetoSF at 2:12 PM on December 28, 2012 [4 favorites]


Oh I also mix it in my yogurt and sometimes cottage cheese.
posted by getmetoSF at 2:12 PM on December 28, 2012 [5 favorites]


On plain yogurt, in thumbprint cookies, with cheese.
posted by asphericalcow at 2:12 PM on December 28, 2012 [1 favorite]


Baked goods! Victoria sponge, jam tart, hamantaschen, linzer torte, jam thumbprints.

Here's a Chowhound thread that might give you more ideas.
posted by elsietheeel at 2:12 PM on December 28, 2012


Plain yogurt with jam or jelly is really good.
posted by Duffington at 2:12 PM on December 28, 2012 [1 favorite]


In sandwiches, particularly with something salty and proteiny. Not just peanut butter.
posted by amtho at 2:14 PM on December 28, 2012 [1 favorite]


You can use it in a sauce for smoked sausage.
posted by Marie Mon Dieu at 2:15 PM on December 28, 2012


In between the layers of a cake.

Also, lots of people like to use pita and tortillas to make sandwiches with X and jelly - there are LOTS of different variations on the X and jelly theme. I've seen turkey sandwiches with jelly on them.
posted by SMPA at 2:17 PM on December 28, 2012 [2 favorites]


Sorry, one more. I make baked brie where I buy a brie round, add a layer of jelly or jam on top and then wrap it in pastry and bake it. It's deeeelish. You could skip the pastry and just eat the cheese and jelly. I imagine it'd be the same as if you had a cheese platter with fruit.
posted by getmetoSF at 2:18 PM on December 28, 2012 [6 favorites]


Cheese. Many cheese and jelly combos are fantastic.
posted by overhauser at 2:18 PM on December 28, 2012 [7 favorites]


Illustration of X and jelly sandwich principle: Grilled cheese and jelly.
posted by SMPA at 2:18 PM on December 28, 2012


Yes, jelly and cheese is quite nice. Manchego is traditional.
posted by small_ruminant at 2:19 PM on December 28, 2012 [2 favorites]


I like it in Oatmeal or in Plain Greek Yogurt.
posted by Jacob G at 2:20 PM on December 28, 2012 [3 favorites]


Some kinds of jelly make good glazes for roast meat.
posted by Chocolate Pickle at 2:20 PM on December 28, 2012 [1 favorite]


(oh, hey, SuperCook is good for finding recipes with a specific ingredient.)
posted by SMPA at 2:21 PM on December 28, 2012


It is also delicious as a condiment on turkey + Swiss.
posted by Pudhoho at 2:22 PM on December 28, 2012 [1 favorite]


I like putting jelly on Pillsbury crescent rolls before I roll them into a crescent.
posted by backwards guitar at 2:22 PM on December 28, 2012


Can't believe no one has said brie yet. YUM.
posted by rabbitrabbit at 2:25 PM on December 28, 2012


Cheese. With pork or game. Jam tarts.
posted by wwax at 2:26 PM on December 28, 2012 [1 favorite]


Meatballs, chicken or turkey, as a component of homemade sweet and sour sauce (then make lettuce wraps).

Also, there's what I like to call a la spoon. If it's good enough for peanut butter, why isn't it good enough for jelly?
posted by Lyn Never at 2:27 PM on December 28, 2012 [1 favorite]


My top 5 uses for jelly without bread/crackers, not in order: oatmeal, yoghurt, ice cream, baked goods (mostly cake, cookies, and donuts), and meat.
posted by batmonkey at 2:31 PM on December 28, 2012 [1 favorite]


Whip egg whites to a firm peak. Add sugar while whipping to taste. Fold half the yolk in. Put dollops on a cookie sheet, add jelly in the center, and put another dollop of the egg mixture on top. Bake at 375 until golden brown. Enjoy the delicious.
posted by bfranklin at 2:46 PM on December 28, 2012 [3 favorites]


Jelly omelets are a thing. Also, do you bake? Because, rugelach.
posted by Wordwoman at 3:16 PM on December 28, 2012 [1 favorite]


Any kind of hot cereal. My favorite is grits with cheese and (yum!) cherry preserves.
posted by Carol Anne at 3:50 PM on December 28, 2012


Cake: jelly between layers and chocolate ganache over the top.
posted by sciencegeek at 4:02 PM on December 28, 2012


Jelly on a crepe that is then dusted with a little powdered sugar was a staple breakfast for us growing up. We called them "Pancakes rolled up with jelly".
posted by mmascolino at 4:39 PM on December 28, 2012 [1 favorite]


Add a spoonful of jam to oatmeal or cream of wheat --- my particular favorites are apricot or strawberry, but others work too!

Use it instead of syrup on pancakes or waffles.
posted by easily confused at 5:19 PM on December 28, 2012


Popovers!

When they're fresh and warm out of the oven, cut a slit in the top, drop some jelly and butter inside, and shake them up so the insides get coated. OH MAN SO GOOD!

Popovers are easy to make. Whisk some eggs, milk, flour and salt together. Pre-heat some muffin tins with a little bit of fat (traditionally beef fat, but butter will do) until the fat is smoking hot, then fill each cup halfway with batter and bake for 20 minutes or so. Recipes are aplenty on the Googles.
posted by bondcliff at 6:19 PM on December 28, 2012


Turnovers!

1. Get some frozen puff pastry from the supermarket.

2. Let thaw.

3. Roll out each sheet slightly, then cut each sheet into 4 squares.

4. Put a tablespoon of jelly in the center of each square.

5. Fold each square over into a triangle shape and crimp up the edges.

6. Bake at 350 for about 15 minutes until puffed up and golden brown.

You can even make these ahead of time and freeze them for later - do steps 1 through 5, then chuck 'em into a freezer bag and freeze. Then, when you want to bake them, you can take them straight out of the freezer and put them on a tray. Bake for 30 minutes at 350 in that instance instead.
posted by EmpressCallipygos at 6:26 PM on December 28, 2012


Mint jelly may have been made just to go on lamb. Mmmmmmm....
posted by matty at 6:53 PM on December 28, 2012


Don't feel like you have to eat it all at once. It will keep a really long time in the fridge (even homemade). IANR, IANYR, MBLPWFB (my boyfriend's late parents were from Belarus), but in Russia they eat it off the spoon with tea (what else could possibly be in the house?).

Seriously, though, we're talking homemade preserves here--I would think of the hard work, even if it's just refrigerator jam, and not rush to use it up.
posted by skbw at 8:24 PM on December 28, 2012 [1 favorite]


If we are, in fact, talking preserves and not jelly strictly speaking, my honored mother likes to serve a block of cream cheese and some chutney, in a slightly less decadent version of the brie mentioned above (ideal if you actually have dinner coming afterwards). For homemade, though, I say that's a waste (it surely is not a waste with chutney from a jar--fantastic and not gloppy at all).

Seriously, though, I would keep it for special occasions, when you really feel like eating it.
posted by skbw at 8:31 PM on December 28, 2012


Potato chips. Really. I think it's the salt. But it is a good combo.
posted by notreally at 9:19 PM on December 28, 2012 [1 favorite]


Apple slices (with peanut butter). Bananas also work.
posted by lab.beetle at 3:34 AM on December 29, 2012


I sometimes put some in my tea, which I learned to do in Russia. Strawberry jam and currant jam are my favorites.
posted by small_ruminant at 8:39 AM on December 29, 2012


Steamed vegetables, like carrots or green beans. You don't need a lot, but it adds a nice flavour, especially with a bit of butter too.
posted by GhostintheMachine at 9:30 AM on December 29, 2012 [1 favorite]


custard
rice pudding
chicken, pork (cook with it, like a sauce)
posted by fifilaru at 7:03 PM on December 29, 2012


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