let's see how far this thread will go....what can you do with jelly (or jam)...i like it. Oriental Chicken Ingredients: • 12 ounces boneless chicken breasts, cut into 1/2-inch pieces • 3 tablespoons CRISCO® vegetable oil • 1/2 teaspoon salt • 4 ounces fresh or frozen, thawed snow peas • 1/4 cup whole blanched almonds • 1/2 cup SMUCKER'S® Apricot Preserves (use what you want) • 1/3 cup chicken broth • 1-1/2 tablespoons soy sauce • 1-1/2 tablespoons cornstarch • 1/8 teaspoon ground ginger • 4-6 cups hot cooked rice Directions Heat oil in wok or large skillet, add chicken, and stir until brown. Sprinkle chicken with salt. Add snow peas and almonds to wok; cook and stir two minutes. Mix preserves, chicken broth, soy sauce, cornstarch, and ginger; stir into wok with cooked chicken and vegetables. Heat to boiling, boil, stirring constantly, until thickened. Serve over rice. Makes 4 servings. Pineapple Spareribs 3-4 pounds lean spareribs 1 cup Smucker's Pineapple Preserves (guess whose website i'm on ) 1/4 cup vinegar 1/2 cup ketchup 1 tablespoon soy sauce Cut ribs into serving pieces. Arrange half the pieces in a single layer in a roasting pan. In a saucepan, combine preserves, vinegar, ketchup, and soy sauce. Heat, stirring constantly, until well blended. Pour half the pineapple mixture over the layer of ribs. Top with remaining ribs and remaining pineapple mixture. Cover pan and bake in a 350° F oven 1-1/2 hours. Uncover and continue baking 20 to 30 minutes, basting with the pineapple mixture occasionally, until ribs are brown and tender. Makes five to six servings. Good Idea: For a change in flavor, try Peach Preserves in this recipe – it's equally good! houston, we have lift-off. i think i'm going to have alot of fun with jelly Apple-Glazed Porkchops 1/2 cup Smucker's Apple Jelly 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves 4 1-inch-thick porkchops 2 small baking apples, cored and sliced Combine first four ingredients in saucepan; cook over low heat, stirring occasionally, until jelly melts. Keep warm. Place porkchops on rack in broiler pan. Broil five inches from heat, seven minutes on each side. Remove from oven; brush one side with jelly glaze, and broil three minutes. Flip and brush other side with glaze; top with apple slices, and drizzle with remaining glaze. Broil three minutes. Makes four servings.