This smoothie is like a PB&J sandwich and a glass of milk all in one.
'jelly' on Serious Eats
Peanut butter and jelly is a classic combination, but it's the way these flavors come together in this ice cream that makes it great. First, a fat scoop of PB is stirred into a sweet cream ice cream base, then, just before serving, spoonfuls of jelly are folded into the finished product. It keeps the flavors separate, letting them, quite literally, melt in your mouth.
Marmalade might not contain any whole grains, but it certainly makes a great accompaniment to many of the grain-based recipes in Megan Gordon's new cookbook, Whole-Grain Mornings. Spread over buttered toast, drizzled on buckwheat pancakes, or stirred into a bowl of oatmeal, this bright citrusy preserve is a perfect antidote to winter.
According to Home Made Summer author Yvette van Boven, every children's party in Ireland served jelly and cream for dessert. The combination wasn't a favorite, but the memory of refreshingly jiggly jelly stuck. This version has a flowery, delicate flavor bubbled up with prosecco. Adding edible flowers is the final, lovely touch.
Puff pastry turnovers stuffed with peanut butter and jelly.
Moist, chewy, and nostalgic, these bars appeal to just about everyone.
We're turning the famous Thai sweet chili sauce into jelly. Here's a great way to preserve the fresh red peppers from your summer garden to use throughout the year.
If you're planning to serve grilled or roasted lamb for Easter dinner, skip the neon green store-bought mint jelly and whip up this simple homemade version. Mildly sweet and pleasingly tart, it bursts with fresh mint flavor.
You don't need to use the fancy French stuff for this recipe—any decent, drinkable sparkling wine will work. Your jelly might look a bit loose at the end of the cooking time, but don't fret. Your jars may need to sit overnight to set properly.
This quick and simple pomegranate jelly makes a perfect gift for Valentine's Day. The secret is to use top quality store-bought pomegranate juice. Feel free to experiment with blends like pomegranate-grape or pomegranate-raspberry.
This quick and easy recipe combines all the flavors of mulled wine in a festive, elegant jelly. If you don't have premixed mulling spices, simply add a few cinnamon sticks, star anise, whole cloves, and strips of orange zest to the pot with the wine. This jelly can take up to two weeks to set properly, so plan ahead!
The red wine "suicide" is a really great way to use up a splash of this and a splash of that after a dinner party, but by no means do you have to use an assortment of wine. I've made this before using Grenache and Zinfandel, and both worked splendidly.
Because apple cider is unfiltered, this jelly looks a bit cloudy in the jar—much like a glass of apple cider. The intense, tangy apple flavor is complemented by a luxurious, molasses note from the brown sugar. I used cinnamon sticks, cloves, and lemon zest, but any toasty, fall-friendly spices would be delicious. Experiment with whole allspice berries, star anise, cardamom pods, or slices of fresh ginger.
Sweet pastry topped with layers of peanut butter mousse, jam, and an oat crumble? Even if they aren't exactly cookies, this was one bite-sized sweet that needed to be shared. It's a bar for diehard fans of PB&J, those who enjoy spoonfuls of peanut butter straight from the jar.
Luckily, by the time you're an adult and you realize that peanut butter and jelly might as well be a dessert, there's no one to stop you from putting a sweet, sticky sandwich at the heart of your midday meal. Furthermore, you're now old enough to make your own rhubarb jelly, which makes this childhood staple special enough to share with guests.
I suppose I should start by saying that peanut butter and jelly has never been one of my favorite sandwiches. I've always been more of a turkey or tuna girl. But this jelly roll-like loaf made of peanut butter dough and lined with jelly from My Bread by Jim Lahey looked way too delicious not to share, no matter where you stand on PB&J.
Here's another recipe that I've adapted from my new favorite brunch cookbook, Gale Gand's Brunch! I like what Gale wrote in the headnote for this recipe in her book: "Peanut butter and jelly is one of my favorite classic combinations"...
I must confess that I don't like peanut butter, nor its classic incarnation in a PBJ. It sticks to your mouth! Why would I want something to stick to the roof of my mouth like that? Yes, there's milk, but...