Bob wrote:

zxcvbob


Got any hints for using up pounds of jams, jellies, and
marmalade? --besides eating more toast and biscuits? I like making the
stuff, but only eat it in small quantities and not very often. So it
piles up on the shelves.


If you Google back in this group, you'll find a recipe for meatballs with a
sauce made from chili sauce and jelly. (I believe Nancy was the driving
force behind the popularity of that recipe. :-) You could use a lot of
jelly up that way.

I often use jellies, jams, or preserves in glazes for pork chops or
tenderloins; they also work as glazes on chicken breasts, and they lend
themselves well to improvised barbecue sauces. And don't forget that melted
jelly is the classic glaze for fruit tarts.

Bob




I use habanero jelly (it's not nearly as hot as it sounds) and canned
tomato sauce as a base for barbecue sauce sometimes. I made the
habanero jelly a few years ago and then didn't like it much because the
vinegar in it was too assertive.

Bob