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Do you have some jelly or jam that you hardly ever use? Next time you make a roasted chicken, slather the jam or jelly onto the chicken during the last 30 minutes of cooking. The sugar in it will give it a nice crunchy crystallized coating. Happy eating.
By Joe's Girl
When you get to the bottom of the jelly but the sides and bottom of the container still have the jelly, jam or preserves clinging to it, try adding a tiny bit of water to it. Place the cover on it give it a few fast shakes. You now have a nice syrup to pour over fruit, ice cream, or pudding.
What do you do with leftover jelly or jam? Make a glaze for chicken or pork.
You also could add dried or fresh herbs. And don't be afraid to play with the formula, which includes a balance of sweet, tangy and salty elements. Spicy would be good, too.
Source: This was in an insert in the May 7, 2008 edition of the Denton Record Chronicle. Denton, Texas.
By Margaret from Denton, Texas