Jelly Recipes

Charles Said:

What are some recipes that use jelly or jam?

We Answered:

Apricot Cream Cheese Thumbprints
1 1/2 cups butter
1 1/2 cups granulated sugar
8 ounces cream cheese
2 eggs
2 tablespoons lemon juice
1 1/2 teaspoons lemon zest
4 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup apricot preserves
1/3 cup confectioners' sugar for decoration

Combine butter, sugar and softened cream cheese; mix until blended. Blend in eggs, lemon juice and rind.

Add combined dry ingredients and mix well. Chill until dough is stiff.

Preheat oven to 350 degrees F.

Shape tablespoonsful of dough into balls. Place on ungreased cookie sheet and flatten slightly. Indent centers and fill with preserves.

Bake for 15 minutes. When the cookies have cooled, sprinkle with confectioners' sugar

JELLY TART COOKIES

COOKIE DOUGH:

3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
3/4 c. softened butter
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract or maple syrup

FILLING:

9 oz. any flavor jelly (grape, strawberry, apple, raspberry)

Mix flour with baking powder and salt; set aside. In large bowl with wooden spoon or portable electric mixer at medium speed, beat butter, sugar, eggs, and vanilla until light and fluffy.
Stir in flour; mix until well combined. Using rubber scraper or wooden spoon, form dough into a ball. Wrap in wax paper and refrigerate for several hours or overnight. When ready to use, divide dough into 4 parts.

Preheat oven to 375 degrees. Lightly grease cookie sheets. On floured surface roll dough one part at a time, 1/8 inch thick. With floured round cookie cutter or rim of juice glass, cut out cookies.

Using a spatula place half the cookies 2-inches apart on cookie sheet. Place in center of cookie 1/2 to 1 teaspoon of jelly; cover with other cookie. (Make sandwich.)

With floured fork seal edges firmly; also prick center of top cookie. (Cookies will look like little tarts.) Bake 10-12 minutes until lightly browned. Makes 2-3 dozen cookies about the size of a tart.

HEART TO HEART PEANUT BUTTER AND JELLY
COOKIES

1/2 c. butter
1/4 c. shortening
3/4 c. peanut butter
1 egg
1 c. sugar
1 tsp. vanilla
3 c. flour
2 tbsp. milk
1 sm. jar raspberry jam

Beat butter, shortening and peanut butter together. Add egg and beat well. Add sugar, vanilla and flour with milk. Chill 2 hours or more. Roll dough on lightly floured board to 1/4 inch thickness. Cut out heart shapes with cookie cutters. Place on a lightly greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes (until slightly browned). Remove to cooling rack. Spread Jam on each cookie (1 teaspoon) and cover with another cookie for the peanut butter and jelly sandwich effect.
NOTE: You might like to try different jams.

JELLY COOKIES

3/4 lb. butter
1 c. sugar
4 c. flour
3 egg yolks
1 tsp. vanilla

Cream together butter and sugar. Add to above, flour, yolks and vanilla. Roll in a ball the size of a walnut and punch down in center. Pull small dab of jelly in center. Bake in 425 degree oven from 10 to 12 minutes. Yield: 3 dozen cookies.

PEANUT BUTTER AND JELLY COOKIES

2 1/4 c. flour
1/2 c. sugar
1/2 c. firmly packed brown sugar
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. shortening
1/2 c. peanut butter
1/4 c. applesauce
1/2 tsp. vanilla
1 egg
1 c. rolled oats
3 tbsp. grape jelly

Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients except 1 cup flour, oats and jelly; mix well. Stir in reserved 1 cup flour and oats. Shape into 1 inch balls; place 2 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in sugar. Place 1/8 teaspoon jelly in center of each cookie. Bake at 350 degrees for 12 to 14 minutes or until light golden brown. 60 cookies

Anthony Said:

Good homemade jam/jelly recipes?

We Answered:

Blueberry Rhubarb Jam
Ingredients:
3 cups fresh or frozen unsweetened blueberries,
thawed and undrained
3 cups finely chopped fresh or frozen rhubarb, thawed
3 cups SPLENDA Granular
2 tablespoons lemon juice
2 tablespoons cold water
1/4 cup boiling water
1 package (1 3/4-ounce size) fruit pectin for lower sugar recipes

Directions:
In a large saucepan, combine blueberries, rhubarb, SPLENDA, lemon juice, and cold water. Bring mixture to a boil, stirring often. Lower heat and simmer for 10 minutes, stirring often. In a small bowl, combine boiling water and dry fruit pectin, using a wire whisk to blend well. Stir into blueberry mixture. Bring mixture to a boil again and continue boiling for 1 minute, stirring constantly; Re move from heat and continue stirring often for 1 minute. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving a 1/2-inch headspace. Seal and process in a boiling-water canner for 10 min?utes.

11 Minute Strawberry Jam

Ingredients:
3 cups strawberries
3 cups sugar

Directions:
Put the strawberries in a pan. Add 1 cup of sugar. Bring to a boil and boil for 4 minutes. Add the second cup of sugar and boil again for 4 minutes. Then add the third cup of sugar and boil for 3 minutes. Remove from stove, cool, stir occasionally. Pour in jars and seal.

Blackberry Jam II

Ingredients:
2 cups blackberries
4 cups rhubarb
4 cups sugar
1 pinch salt

Directions:
Clean berries, rhubarb. Cut rhubarb into one inch pieces. Combine fruit with 2 cups sugar, heat, boil 3 minutes. Add rest of the sugar, pinch salt, boil four minutes. Pour into sterilized jars. Seal.

Jam Making Tips

1. When making jam, slightly under-ripe fruit is better than slightly over-ripe. When you are preparing the fruit, take care to remove damaged or bruised pieces.

2. You will find it easier to clean your jam pan if you rub the inside with butter prior to using.

3. Granulated sugar is best for jam making. Caster sugar or brown sugar produce a lot of froth and are not recommended.

4. You can cut down the amount of froth when you are boiling your jams by adding a knob of butter.

5. Sugar will dissolve more quickly if you first warm it in a heat-proof bowl in a low oven while you are cooking the fruit.

6. Pectin is a natural chemical that helps the jam set. Cook the fruit thoroughly so that all the pectin is extracted from the fruit before adding your sugar.

7. After adding the sugar, allow it time to dissolve completely before the jam starts to boil. Do not over stir jam.

8. When stirring, make a large "figure eight" to prevent sticking.

9. Jam will become dark colored and sugary if you over boil it.

10. To test if jam is at setting point - drop a teaspoonful onto an ice-cold plate and it should wrinkle when touched after a minute.

11. If jam will not set, re-boil it with 2 tbsp fresh lemon juice or the recommended amount of pectin to each 4 pounds of fruit.

12. A delicious flavor can be added when making marmalade. Simply add one pint pineapple juice instead of water for a delicious flavor.

13. If homemade jam becomes sugary, stand the jar in a saucepan of cold water and heat slowly. This will dissolve the sugar.

Pedro Said:

Any good Strawberry Preserves or Jelly recipes?

We Answered:

1 1/2 quarts red, ripe strawberries
5 cups sugar
1/3 cup lemon juice
PREPARATION:
Wash and hull strawberries. Combine berries with sugar in a large stainless steel pan; let stand for 3 to 4 hours.
Bring strawberries to a boil slowly, stirring occasionally. Add lemon juice. Cook rapidly until strawberry mixture is clear and syrup is thick, about 15 minutes

Pour mixture into a shallow pan and let stand, uncovered, for 12 to 24 hours. Ladle strawberry mixture into hot, sterilized jars, leaving 1/4-inch headspace. Process for 20 minutes in a boiling water bath.
Makes four 8-ounce jars

Or you can use this sites recipe...http://www.recipezaar.com/178713

Tony Said:

Wich are your favorite Jelly Beans recipes when mixing flavors?

We Answered:

Mud Pie-
Chocolate
Pudding Cappuccino Peanut
Butter

Berry Smoothie-
Strawberry
Daiquiri Raspberry Blueberry

Chocolate Covered Cherries-
Very Cherry Chocolate
Pudding

Blueberry Muffin-
Blueberry Buttered
Popcorn

Strawberry Milkshake-
Cream Soda Strawberry
Daiquiri

Cherry Cola-
Very Cherry Dr. PepperÂ®

Honeydew Melon-
Cantaloupe Green Apple

Fruit Salad-
Tangerine Juicy Pear Raspberry Peach

Tiramisu-
Cappuccino A&W
Cream Soda Chocolate
Pudding

Banana Kiwi Pudding-
Top Banana Kiwi French
Vanilla

Wild Blackberry Peach Cobbler-
Wild
Blackberry Peach Lemon

Plum Pudding-
Plum French
Vanilla

Mango Tango Salsa-
Mango Lemon Lime JalapeÃ±o

Banana Split-
Top Banana Chocolate
Pudding Crushed
Pineapple
Strawberry
Jam Very Cherry A&W
Cream Soda

Marie Said:

What are some good Jelly Belly recipes?

We Answered:

http://www.jellybelly.com/fun_stuff/jellâ€¦

Debra Said:

chicken soup for the soul recipes for busy moms cookbook: peanut butter and jelly bars recipe?

We Answered:

I can't find it, but if you can't either, here's one to try

1 1/2 c. flour
1/2 c. sugar
3/4 tsp. baking powder
1 egg, beaten
1/2 c. softened butter
3/4 c. grape jelly
1 c. peanut butter flavored chips

Combine flour, sugar and baking powder. Cut in the butter until you have coarse crumbs. Add beaten egg and stir until smooth. Reserve 1/2 the mixture. Press remaining 1/2 into the bottom of a 9 inch square pan. Spread grape jelly evenly over crust to within 1/2 inch of the edge. Sprinkle 1/2 cup peanut butter chips over the jelly. Crumble remaining crumbs over the chips. Bake for 30 minutes at 375 degrees or until lightly brown. Cool. Cut into 12 bars.

Jelly Recipes

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