recipes of the day 5/11/04....we did peanut it's jelly's turn.

Discussion in 'Recipes' started by snorton938, May 10, 2004.

  1. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    let's see how far this thread will go....what can you do with jelly (or jam)...i like it. :D

    Oriental Chicken

    • 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

    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 :D )
    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 :D

    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.
  2. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    same website....very, very nice recipes....

    Cherry-Glazed Ham

    1 10-pound fully cooked whole ham
    1 cup Smucker's Cherry Preserves
    1/4 cup red wine vinegar
    2 tablespoons light corn syrup
    1/4 teaspoon cinnamon
    1/4 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    1/3 cup toasted slivered almonds
    3 tablespoons water

    Place ham on a rack in a shallow baking pan. Bake, uncovered, in a 325° F oven about 1-1/2 hours (or until thermometer registers 140° F). Meanwhile, in a saucepan combine the cherry preserves, vinegar, corn syrup, and spices. Cook and stir until boiling. Reduce heat; simmer two minutes. Stir in almonds. Remove from heat. Set aside 3/4 cup of the glaze. About 15 minutes before the ham is done, spoon some of the remaining glaze over the ham, basting occasionally. Remove from oven; place on a heated serving platter. Stir the water into the reserved 3/4-cup glaze; heat and serve along with the ham.

    Makes 10 to 12 servings.

    crisco and jelly....dam* i love you america............

    Mandarin Shrimp & Vegetable Stir Fry

    1 cup (12-ounce jar) Smucker's Sweet Orange Marmalade
    3 tablespoons soy sauce
    2 tablespoons white vinegar
    2 teaspoons hot pepper sauce
    1-1/2 tablespoons cornstarch
    2 tablespoons CRISCO® vegetable oil
    1 tablespoon fresh ginger root, chopped
    1 tablespoon fresh garlic, chopped
    24 fresh jumbo shrimp, peeled and deveined
    1 red bell pepper, chopped
    1 yellow or green bell pepper, chopped
    3 cups broccoli florets
    1/2 cup water
    1 cup green onions, chopped

    Combine marmalade, soy sauce, vinegar, hot pepper sauce, and cornstarch; stir to dissolve cornstarch. Set aside. Place large skillet or wok over high heat for one minute, then add oil. Heat oil for 30 seconds, then add ginger root, garlic, and shrimp. Stir-fry for two to three minutes or until shrimp turns rosy pink. Remove shrimp from pan; set aside. Add bell peppers and broccoli to pan; cook over high heat for one minute. Add water; cover and reduce heat to medium. Cook four to five minutes or until vegetables are tender. Uncover pan and return heat to high. Add shrimp and marmalade mixture. Cook for another two minutes until sauce is thickened and shrimp are completely cooked. Season with salt and freshly ground pepper, if desired. Stir in green onions. Serve with hot cooked rice.

    Makes four to six servings.

    Peach-Pepper Chicken

    1 broiler-fryer, cut into serving pieces
    1/2 teaspoon salt
    1/4 cup butter or margarine
    3/4 cup Smucker's Peach Preserves
    1 medium onion, sliced
    1 tablespoon lemon juice
    1/2 teaspoon ground ginger
    1 medium green pepper, cut into strips
    1 teaspoon cornstarch
    2 tablespoons water

    Sprinkle chicken with salt. Melt butter in large skillet. Add chicken pieces and brown lightly on all sides. Stir together jam, onion, lemon juice, and ginger. Pour over chicken, cover, and simmer 25 minutes. Blend cornstarch with water. Stir into mixture and cool until sauce is slightly thickened. Serve with rice.

    Makes four servings.

    Grilled Sausage with Apricot Mustard Glaze

    1 pound smoked pork sausage

    Apricot Mustard Glaze
    1 cup Smucker's Apricot Preserves
    8 tablespoons coarse-grained or dijon mustard

    Preheat broiler or outdoor grill. Cut pork sausage into two-inch pieces. Place sausage pieces on a tray under the broiler or on the grill. Cook for four minutes; turn over and cook for another four minutes. Remove the sausages from the broiler or grill, and dip each piece in the apricot mustard glaze. Return them to the broiler or grill and cook for two more minutes until lightly browned.

    Serve with toothpicks and additional apricot mustard glaze for dipping.

    Makes eight servings.

    Apricot Sweet & Sour Pork

    1/4 cup oil
    2 cloves garlic, chopped
    2-1/2 pounds lean pork, cut in 1-inch cubes
    1/2 cup cider vinegar
    1 cup Smucker's Apricot Preserves
    1 quart chicken broth
    3 green peppers, cut in 1-inch chunks
    1 20-ounce can pineapple chunks
    1 teaspoon cornstarch
    2 tablespoons water

    Heat oil and sauté garlic; add pork and stir-fry until pork is lightly browned. Add vinegar, preserves, and chicken broth. Cover tightly and simmer until pork is tender; add peppers and pineapple. Simmer till peppers are tender-crisp (10 minutes). Stir cornstarch into water, add to pork, and stir until thickened. Serve spooned over rice.

    Makes 12 servings.

    Peanut Butter and Apple Stuffed Pork Chops

    4 3/4-inch thick center cut pork chops, fat trimmed
    1/4 cup Smucker's Natural Peanut Butter
    1/4 cup seasoned bread crumbs, toasted*
    1/2 cup finely chopped apple (packed)
    1 large shallot, minced (or 1/4 cup minced onion)
    1/2 cup Smucker's Apple or Currant Jelly, melted (for basting, if desired)
    salt and pepper to taste


    1. With a small knife, make a "pocket" in each pork chop by cutting horizontally from the outside edge almost to the bone.

    2. In a medium bowl, mix together remaining ingredients except jelly, salt, and pepper. Shape stuffing mixture into four equal patties.

    3. Spread each meat pocket open and put one stuffing patty into each pork chop. Using wooden toothpicks (2-3 per chop), close each pocket to prevent stuffing from falling out during cooking.

    4. Preheat oven to 450°. Spray pork chops lightly with non-stick cooking spray. Place a large, oven-proof frying pan over medium high heat until hot. Place pork chops in pan and cook about 8 minutes, turning often, or until well browned on both sides.

    5. Remove pan from stove and place in hot oven to cook another 20 minutes. If desired, baste pork chops with jelly during the last five minutes of cooking time. When pork chops are done, remove toothpicks and season with salt and pepper.

    * To toast bread crumbs, place crumbs on a foil-lined baking pan and bake in a 300° oven (or toaster oven) for 3-5 minutes or until lightly browned.

    Yield: 4 servings
  3. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    i've only started with jelly....

    Stuffed French Toast

    1-1lb loaf French bread
    4 eggs
    1 cup half-and-half
    1/2 teaspoon vanilla
    1/2 teaspoon nutmeg

    1-8 ounce package cream cheese, softened
    2 tablespoons sugar
    1 teaspoon vanilla
    1/2 teaspoon cinnamon
    1/2 cup chopped walnuts or pecans (optional)

    1 cup Smucker's Apricot Preserves
    1/2 cup orange juice
    1/2 teaspoon almond extract

    In small bowl, blend together ingredients for filling until light and fluffy. Set aside.

    Cut bread into 10-12 slices, approximately 1-1/2 inch thick. Cut a small slice along the top of each piece, creating a pocket in the middle. Fill with a heaping tablespoon of filling.

    Mix together the eggs, half-and-half, vanilla and nutmeg. Dip bread into this mixture and cook on a greased griddle until both sides are golden brown. Be careful not to squeeze out the filling. Place cooked slices on a baking sheet and place in a 225 degree oven to keep warm.

    Heat preserves in small saucepan until melted. Stir in orange juice and almond extract. To serve, drizzle over French toast.

    Orange Marmalade Muffins

    1-3/4 cups flour
    1/4 cup sugar
    2 eggs
    1/2 cup Smucker's Sweet Orange Marmalade
    3/4 teaspoon salt
    2 teaspoons baking powder
    3/4 cup milk
    4 tablespoons butter, melted

    1/3 cup Smucker's Sweet Orange Marmalade
    1 tablespoon soft butter or margarine
    2 cups sifted powdered sugar

    Preheat oven to 400° F. In medium bowl, combine flour, salt, sugar, and baking powder. In a separate bowl beat eggs; add butter, marmalade, and milk. Add all at once to the dry ingredients. Stir quickly and lightly until just mixed. Mixture will be lumpy. Fill greased muffin tins 2/3 full. Bake 20 to 25 minutes. For icing, blend all ingredients in a small bowl until smooth. Frost muffins when cool.

    Makes 24 muffins.

    Cherry Swirl Coffee Cake

    1-1/4 cups milk
    1 teaspoon salt
    1/4 cup granulated sugar
    1/2 cup shortening or margarine
    1 package (1/4 ounce) active dry yeast
    3-1/4 cups all-purpose flour
    2 eggs
    1/2 teaspoon vanilla
    1 cup Smucker's Cherry Preserves
    1 cup powdered sugar
    1/3 cup sliced almonds

    Heat 1-1/4 cups milk, salt, granulated sugar, and shortening in small saucepan just to boiling; cool to lukewarm (105° F to 115° F). Stir in yeast; transfer mixture to medium bowl. Add one cup of the flour to milk mixture; beat well. Add eggs and vanilla; beat well. Stir in enough remaining flour to make a thick batter; beat until smooth. Let rise, covered, in warm place, free from drafts, until doubled in bulk, about one hour. Stir batter down. Pour batter into two greased nine-inch round cake pans; let rise in warm place until doubled in bulk, about one hour. Make a swirl design on top of batter with a floured spoon; fill grooves with preserves, using 1/4 cup for each coffee cake. Heat oven to 375° F. Bake coffee cakes until golden, 30 to 35 minutes. Remove from pans, cool on wire racks. Fill grooves with remaining preserves. Mix powdered sugar, with enough milk to make thin glaze consistency; drizzle over warm coffee cakes. Sprinkle with almonds.

    Makes two coffee cakes.
  4. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    think we can set an all-time post record recipes with jelly?

    SMUCKER’S® Spider Web Tartlets

    1 (16 oz.) log refrigerated sugar cookie dough
    ¾ cup flour
    1 (12 oz.) jar SMUCKER’S® Apricot Preserves (or fruit spread flavor of your choice)
    1 tube black cake decorating gel
    CRISCO® No-Stick Cooking Spray or parchment paper


    Preheat oven to 375ºF. Unwrap cookie dough and place in a medium mixing bowl. With floured hands, knead flour into cookie dough. Roll dough back into log shape, place on clean cutting board and cut into 8 equal slices. With floured fingers, place dough circles on baking sheet sprayed with Crisco no-stick spray or lined with parchment paper.

    Gently press dough circles, flattening to make each one approximately 4 inches in diameter. With thumb and forefinger, pinch the edge of each dough circle to create a ridge all around – making 8 points.

    Spread 2 tablespoons of Smucker’s preserves onto each dough circle, making sure to spread it all the way to the edges and in the points. Refrigerate for 20 minutes. Bake 12 to 14 minutes or until edges are lightly browned.

    Remove tartlets from baking sheet and cool on wire rack. When cool, use the black decorating gel to make a spider web design.

    Yield: 8 Cookies

    Peanut Butter & Jelly Sandwich Surprises

    1½ cups all-purpose flour
    ½ cup plus 1 tablespoon sugar
    ½ teaspoon baking soda
    ¼ teaspoon salt
    ½ cup JIF® Creamy Peanut Butter
    1/3 cup Butter Flavor CRISCO® Stick or 1/3 cup Butter Flavor Crisco Shortening
    3 tablespoons milk
    1 egg yolk
    1 teaspoon vanilla
    SMUCKER'S® Concord Grape Jelly (or fruit spread flavor of choice)


    For cookies, combine flour, ½ cup plus 1 tablespoon sugar, baking soda and salt in a large bowl. Cut in Jif peanut butter and 1/3 cup Crisco shortening using pastry blender (or 2 knives) until mixture resembles coarse meal.

    Combine milk, egg yolk and vanilla in small bowl. Beat with fork until blended. Add to flour mixture. Beat at low speed of electric mixer until well blended. Divide dough in half. Wrap with plastic wrap. Refrigerate at least 1 hour. Heat oven to 350ºF. Place sheets of foil on countertop for cooling cookies.

    Roll each half of dough between sheets of plastic wrap to 1/8-inch thickness. Cut with 2½-inch Halloween-shaped cookie cutters. Place half the cut outs 1 inch apart on ungreased baking sheets. Place about ½ teaspoon Smucker’s jelly in center of each. Top with remaining cut-outs. Press edges with fork. Prick top several times with toothpick.

    For topping, sprinkle lightly with sugar.

    Bake at 350ºF for 10 to 11 minutes or until golden brown. Do not over-bake. Sprinkle again with sugar. Cool on baking sheet 5 minutes. Remove cookies to foil to cool completely.

    Yield: About 2 dozen cookies

    Chewy Cherry Bars

    1/2 cup butter or margarine, room temperature
    1 cup packed light brown sugar
    1/2 teaspoon almond or vanilla extract
    1 cup all-purpose flour
    1 teaspoon baking powder
    1 cup quick cooking oats
    1/2 cup Smucker's Cherry Preserves

    Heat oven to 350° F. Beat butter and sugar in medium bowl until fluffy; beat in extract. Mix in flour, baking powder, and oats until crumbly. Reserve 1/4-cup mixture; pat remaining mixture in bottom of greased eight-inch square baking pan.

    Dot preserves over crumb crust in pan; sprinkle with reserved crumb mixture. Bake until brown, 30 to 40 minutes. Cool on wire rack. Cut into bars.

    Makes 12 bars.

    Raspberry Brownies

    1 cup (2 sticks) butter or margarine
    5 ounces unsweetened chocolate, chopped
    2 cups sugar
    4 large eggs
    2 teaspoons vanilla
    1-1/4 cup all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 cup chopped walnuts
    1/2 cup Smucker's Red Raspberry Preserves

    Butter 13 x 9 x 2-inch baking pan. Melt butter and chocolate in a large, heavy saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in sugar, eggs, and vanilla. Mix flour, baking powder and salt in small bowl. Add to chocolate mixture and whisk to blend. Stir in nuts.

    Pour two cups batter into pan. Freeze until firm, about 10 minutes.

    Preheat oven to 350° F. Spread preserves over brownie batter in pan. Spoon remaining batter over. Let stand 20 minutes at room temperature to thaw bottom layer.

    Bake brownies until tester inserted into center comes out clean, or about 35 minutes. Transfer to rack and cool. Cut brownies into squares. Store in airtight container at room temperature.

    Makes about two dozen.

    whoever came up with peanuts and jelly deserves a nobel prize..... :D :D

    Quick 'n' Nutty Jam Gems

    1 18-ounce package Pillsbury® Refrigerated Sugar Cookie Dough
    1 cup finely chopped peanuts
    Smucker's Strawberry Preserves (or your favorite flavor)

    Freeze cookie dough 15 minutes. Heat oven to 350° F. Cut cookie dough into 12 slices. Cut each slice in half and roll into balls; roll balls in peanuts. Place two inches apart on ungreased cookie sheets.

    Bake at 350° F for 10 to 12 minutes or until golden brown. While cookies are warm, make a depression in each cookie with back of teaspoon; fill each with Smucker's jam or preserves. Remove from cookie sheets. Store in single layer in covered container.

    Strawberry Fudge Balls (unbelievable !)

    1 8-ounce package cream cheese, softened
    1 6-ounce package semisweet chocolate morsels, melted
    3/4 cup vanilla wafer crumbs
    1/4 cup Smucker's Strawberry Preserves
    1/2 cup almonds, toasted and finely chopped

    Beat cream cheese at medium speed with an electric mixer until creamy. Add melted chocolate, beating until smooth. Stir in vanilla wafer crumbs and preserves; cover and chill one hour. Shape into one-inch balls; roll in chopped almonds, and chill.

    Makes four dozen.

    Smucker's Jelly Cookies (this isn't a new concept...but it's good)

    1 cup butter or margarine, softened
    1-1/2 cup sugar
    1 egg
    1-1/2 teaspoon vanilla extract
    3-1/2 cups all-purpose flour
    1 teaspoon salt
    3/4 cup Smucker's preserves (any flavor)

    In a large bowl, cream together butter and sugar until light and fluffy. Add egg and vanilla; beat well. Stir in flour and salt; mix well. Stir to make smooth dough. (If dough gets too hard to stir, mix with hands.)

    Refrigerate about two hours. Preheat oven to 375° F. Lightly grease baking sheets. On a lightly floured board, roll out half of the dough to a 1/8-inch thickness. Cut with a 2-1/2 inch cookie cutter. Roll out remaining dough; cut with a 2-1/2 cutter with a hole in the middle. Place on baking sheets. Bake eight to 10 minutes, or until lightly browned. Cool about 30 minutes.

    Spread preserves on plain cookie; place cookie with the hole on top.

    Makes approximately three dozen cookies.

    Smucker's Chocolate Orange Crunch Truffles

    4 ounces bittersweet chocolate, broken into small pieces
    2 tablespoons heavy cream
    1/3 cup Smucker's Orange Marmalade
    1 cup puffed rice cereal

    Line a baking sheet with waxed paper. Place the chocolate and cream in a small saucepan set over low heat. Carefully melt the chocolate, stirring to blend with cream. Remove from heat and stir in the orange marmalade. Mix until blended, then fold in the rice cereal.

    Spoon the mixture by tablespoons onto the baking sheet. Repeat until all of the mixture is used. Chill the truffles in the refrigerator for several hours or overnight. Place each truffle in a small, decorated paper muffin cup.

    Makes 18 candies.

    Variation: Try red raspberry preserves.
  5. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    ya'll see where this is going.....we are going to make jelly famous !! :thumb:

    Strawberry Shake

    1 cup plain yogurt (or vanilla ice cream :D )
    1/4 cup Smucker's Strawberry Preserves
    1 ripe banana, peeled and cut into chunks
    4 ice cubes
    Fresh strawberries or mint leaves for garnish

    Place yogurt, strawberry preserves, and banana in blender; blend until mixed. Add ice cubes and blend until smooth. Pour into tall glass and garnish with strawberry or mint sprig.

    Makes one drink.

    look ya'll, i can't tell you how to live your can go diet as below or use the real deal.... :D

    Triple-Berry Refresher

    • 1 can (12 fl. oz.) evaporated skim milk
    • 1 cup plain low fat yogurt
    • 1/2 cup SMUCKER'S® Sugar Free Blackberry Preserves
    • 1/2 cup SMUCKER'S® Sugar Free Raspberry Preserves
    • 1/2 cup SMUCKER'S® Sugar Free Strawberry Preserves
    • 12 ice cubes


    In a blender, combine all ingredients and blend until smooth. If desired, strain to remove seeds. Pour into two tall glasses.

    Makes 2 servings. commentary, the next one's for you (don't be no rabbit!):

    Boysenberry Frosty

    • 1 cup sugar free vanilla ice cream or frozen yogurt
    • 1 cup skim milk
    • 1/2 cup SMUCKER'S® Sugar Free Boysenberry or Blackberry Preserves
    • 1 cup diet sugar free lemon-lime soda
    • Fresh mint leaves for garnish, if desired.


    In a blender, combine all ingredients (except mint for garnish) and blend until smooth.

    Pour into two glasses and garnish with mint, if desired.

    Makes 2 servings.

    again, on the next one....if we've all gotten that fat go lo-cal....otherwise do it justice.... :D

    Banana-Orange-Strawberry Smoothie

    • 1 banana
    • 1/2 cup SMUCKER'S® Sugar Free Orange Marmalade
    • 1/2 cup SMUCKER'S® Sugar Free Strawberry Preserves
    • 2 cups plain, unsweetened soy milk
    • 1 1/2 teaspoons ground ginger
    • 1/4 teaspoon vanilla


    In a blender, combine all ingredients and blend until smooth. If more sweetness is desired, add 2 tablespoons more SMUCKER'S® Sugar Free Orange Marmalade
  6. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    how 'bout some sticky finger food with jelly. i like sticky :D

    snort's note: use whatever preserves you like (don't have to be smuckers)

    Safety Wings with Touchdown Dip

    Ingredients for Wings:
    • 1/2 cup SMUCKER'S® Apricot Preserves
    • 1 tablespoon vinegar
    • 1 - 2 teaspoons hot pepper sauce
    • 1/2 teaspoon chili powder
    • 1/2 large clove garlic, minced
    • 2 pounds chicken wings

    Ingredients for Dip:
    • ½ cup SMUCKER'S® Strawberry Preserves or Seedless Jam
    • 1 (3oz. Package) Cream cheese
    • ½ cup Sour cream
    • 1 rounded tablespoon onion soup mix

    Preheat oven to 350°F. In a medium mixing bowl, stir together all ingredients except for chicken wings.

    On a clean cutting board, using a sharp knife, cut off tips of wings and discard. Cut each chicken wing in half at the joint. Place wings in large baking dish and bake for 30 minutes; brush wings with sauce during the last 5 minutes of cooking.

    Thoroughly mix all Dip ingredients together in a bowl. Serve with wings or your favorite vegetables.

    Yield: 6 Servings (4 pieces each)

    Fantasy Football Meatballs (there's a joke here)

    • 1 pound ground beef
    • ½ cup fine dry bread crumbs
    • ½ cup minced onion
    • ¼ cup milk
    • 2 eggs, beaten
    • 1 teaspoon salt
    • ½ teaspoon Worcestershire sauce
    • ¼ teaspoon pepper
    • ¼ cup CRISCO® Vegetable Oil
    • ½ cup SMUCKER'S® Grape Jelly
    • ½ cup (6 oz.) chili sauce

    Combine first eight ingredients, mixing well; shape into one-inch meatballs.

    Cook in oil over medium heat for 10 to 15 minutes or until browned. Drain on paper towels.

    Combine grape jelly and chili sauce in a medium saucepan; stir well. Add meatballs; simmer 30 minutes, stirring occasionally.

    Yield: 3 dozen or 12 servings (3 meatballs per serving)

    Halftime Nachos

    • ½ pound lean ground beef
    • ½ cup SMUCKER'S® Sweet Orange Marmalade
    • 1 cup taco sauce (mild, medium, or hot)
    • ¼ cup finely chopped green olives
    • 1 (4.5 oz.) can diced jalapenos
    • 2 tablespoons chili powder
    • 2 cups shredded cheddar cheese

    Cook beef over medium heat until browned. Drain.

    Stir in marmalade, taco sauce, olives, jalapenos and chili powder. Mix well.

    Gently stir in cheese, heat on medium low to melt, keep warm to serve as dip or on top of chips.

    Yield: 6 servings (1/2 cup each)

    Sweet & Sour Hot Dog Bites (man, i am so tempted to go there but i won't)....

    • 1/4 cup prepared mustard
    • 1/2 cup SMUCKER'S® Grape Jelly
    • 1 tablespoon sweet pickle relish
    • 1/2 pound frankfurters

    In a saucepan, combine mustard, jelly, and relish. Heat over very low heat, stirring constantly, until mixture is hot and well blended. Slice frankfurters diagonally into bite-size pieces. Add to sauce and heat thoroughly.

    Makes about 20 snacks

    Candied Spiced Mixed Nuts (first meatballs, then hot dogs, now nuts......i love working with jelly. :D )

    1 teaspoon CRISCO® vegetable oil
    4 cups salted mixed nuts
    2/3 cup SMUCKER'S Strawberry Jelly
    2 tablespoons paprika
    2 teaspoons cumin

    1/2 cup brown sugar
    1 teaspoon paprika
    1 teaspoon cumin

    Lightly oil a large stainless steel bowl. Place nuts in bowl. Set aside.

    In a small saucepan, melt strawberry jelly over medium heat. Add paprika and cumin. Cook the mixture to the hard ball stage, 260° F measured on a candy thermometer (or you can test for the hard ball stage by dropping a teaspoon of the mixture into a glass of iced water; the mixture will harden instantly).

    Immediately pour the mixture over the nuts. Stir with a wooden spoon to evenly coat the nut mixture. Cool for five minutes. Once cool enough to handle, sprinkle nuts with the brown sugar coating. Stir to combine.

    Let cool completely, then pack into decorative, airtight tins.

    Makes 3-1/2 cups.

    Use SMUCKER'S Orange Marmalade in place of the SMUCKER'S Strawberry Jelly.

    Smucker's® Sweet and Sour Kabobs (let's put some meatballs, hotdogs and nuts on our kabob. :D )

    16 1-inch chunks fresh pineapple (about 2 cups)
    1 1/2 lbs. skinless, boneless chicken breast or thighs, cut in to 24 1-inch pieces
    Crisco No-Stick Cooking Spray

    For Smucker's All-Purpose Sweet & Sour Sauce:
    1/2 cup Smucker's Apple or Grape Jelly
    2 tablespoons soy sauce
    1 tablespoon Worcestershire sauce
    1/2 cup vinegar

    1. In a small saucepan, combine ingredients for Smucker's All-Purpose Sweet & Sour Sauce. Simmer over medium heat 5 minutes, stirring constantly. Set aside.

    2. Thread chicken and pineapple onto 8 skewers. First put on a chicken piece, then a pineapple chunk, then alternate so each skewer has 3 chicken pieces and 2 pineapple chunks. Lightly spray each kabob with Crisco cooking spray.

    3. Grill or boil skewers until chicken is cooked through. Brush skewers with Smucker's All-Purpose Sweet & Sour Sauce. Serve with extra sauce for dipping.

    Makes 4 servings of 2 kabobs each.
  7. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    easy, easy glazes and sauces.......

    Lemon- Apricot Marinade

    1/2 cup Smucker's Apricot Preserves
    1/4 cup pitted green olives, sliced into quarters
    1 large lemon (about 3 tablespoons juice and 1 tablespoon grated rind)
    1 teaspoon freshly ground black pepper
    1/4 teaspoon salt

    Combine all ingredients in a small bowl and mix together. Use a marinade for grilling shrimp, salmon, swordfish, or chicken.

    Makes six servings.

    All-Purpose Sweet & Sour Sauce

    1/2 cup Smucker's Apple or Grape Jelly
    2 tablespoons soy sauce
    1 tablespoon Worcestershire sauce
    1/2 cup wine vinegar

    In a saucepan, combine all ingredients and simmer five minutes, stirring constantly. Serve hot with roast beef, lamb, or porkchops.

    Makes about 1-1/4 cups.

    Another time, use this sauce to dress hot cooked cauliflower, beets, or carrots.

    Apricot- Mustard Glaze

    1/2 cup Smucker's Apricot Preserves
    1/2 cup dijon-style mustard

    In a small bowl, combine preserves and mustard. Blend well.

    Makes one cup.

    Mustard Glaze

    1/2 cup prepared mustard
    2/3 cup Smucker's Orange Marmalade
    1/2 teaspoon ground ginger

    Combine ingredients. Brush mixture on ham frequently during the last hour of baking.

    Makes one cup (enough for 10- to 15-pound ham).

    Pineapple Chicken Glaze

    1/2 cup butter or margarine
    1 teaspoon cornstarch
    1 teaspoon grated lemon peel
    1/4 cup lemon juice
    1/3 cup Smucker's Pineapple Preserves
    2 tablespoons finely chopped onion
    1 teaspoon soy sauce
    1/4 teaspoon dried thyme

    Melt butter in saucepan. Add cornstarch and blend. Add remaining ingredients; cook five minutes over low heat, stirring constantly. Use to brush on chicken during last five minutes of broiling or grilling time. Heat remaining glaze and serve with the chicken.

    Makes one cup of glaze.

    Blackberry BBQ Sauce (you can use the fat boy preserves & ketchup too)

    • 1/2 cup SMUCKER'S® Sugar Free Blackberry Preserves
    • 1 cup low sugar ketchup
    • 1/4 teaspoon cayenne pepper
    • 1 teaspoon mustard powder
    • 1/4 cup red vinegar


    In a medium mixing bowl, mix together all ingredients until thoroughly combined. Divide sauce into two bowls or containers.

    For most flavor, use 1/2 the sauce on the poultry or meat during the last few minutes of cooking. Use remaining sauce (from the second container) when serving.

    Makes enough sauce for 6 or more servings.

    Blackberry Mustard

    • 1/2 cup SMUCKER'S® Sugar Free Concord Grape or Blackberry Preserves
    • 1/4 cup Dijon mustard


    In a blender, combine ingredients and blend until smooth. Serve with roasted pork tenderloin or your favorite meat.
  8. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    refreshing salads using some jelly? i think so.

    Summer Delight Salad

    2 small cantaloupes, halved, seeded
    1 pint strawberries, hulled
    1 cup pineapple or lemon sherbet
    1/2 cup Smucker's Strawberry Preserves
    1/4 cup orange juice
    Mint springs, optional

    Remove fruit from melons with melon baller. Arrange melon balls and strawberries in melon halves. Top each with scoops of sherbet.

    Mix preserves and orange juice; spoon over sherbet. Garnish with mint.

    Makes four servings.

    Apricot Macaroni Salad

    1 8-ounce package macaroni
    1 20-ounce can pineapple chunks, drained
    1/2 cup chopped red or green pepper
    1/2 cup shredded cheddar cheese
    2/3 cup mayonnaise or salad dressing
    1/2 cup Smucker's Apricot Preserves
    Red or green pepper rings

    Cook macaroni according to package directions. Drain; cool. Combine macaroni, pineapple, chopped pepper, and cheese in medium bowl. Mix mayonnaise and preserves; mix into salad. Refrigerate one hour, or until serving time; garnish with pepper rings.

    Makes six to eight servings

    Orange-Pineapple Coleslaw

    2 medium oranges
    1/2 cup mayonnaise
    1/2 cup Smucker's Pineapple Topping
    1/4 teaspoon salt
    4 cups finely shredded cabbage

    Peel oranges. Over medium bowl, with a small sharp knife, cut between orange sections. Reserve orange sections. Add mayonnaise, topping, and salt to the orange juice in bowl; stir to blend well. Add cabbage and orange sections and toss lightly. Refrigerate at least one hour before serving.

    Makes four servings.

    Chunky Raspberry Applesauce

    4 apples, peeled, cored, quartered
    3/4 cup raspberry or raspberry blend juice
    1/4 teaspoon cinnamon
    6 tablespoons Smucker's Raspberry Preserves

    In a medium saucepan, combine apples, raspberry juice, and cinnamon. Bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally, until apples are tender when pierced with a fork. Melt preserves in a small saucepan or microwave in a small bowl. Strain to remove seeds; set aside. With electric mixer, beat apple mixture lightly to form a chunky sauce. Stir in preserves. Serve warm, or cover and refrigerate until serving time.

    Makes 3-1/2 cups.

    Chicken Salad with Rice, Pecans, Grapes, and Orange Dressing
    (to make it diet or undiet? that is the question.)

    • 4 (4 oz.) skinless, boneless chicken breasts
    • 3 1/2 cups cooked wild rice (about 1 cup uncooked)
    • 1 cup sliced green onions
    • 1 cup seedless green grapes, halved (optional)
    • 1/4 cup chopped pecans, toasted (optional)
    • 1 tablespoon grated orange rind
    • 1 cup SMUCKER'S® Sugar Free Orange Marmalade
    • 1/3 cup raspberry vinegar
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • Crisco Cooking Spray


    Spray a large skillet with Crisco cooking spray; heat over medium heat until hot. Add chicken; cook 2 minutes on each side or until lightly browned.

    Place chicken in an 11x7-inch baking dish coated with cooking spray. Bake at 450 degrees for 20 minutes or until cooked through. Remove chicken; cool and cut into ¼-inch strips.

    In a large bowl, combine chicken, rice, green onions, and grapes and pecans, if desired. Toss well and set aside. In a small bowl, combine the orange rind and next 4 ingredients; stir well. Pour over chicken mixture; toss well.

    Serve salad at room temperature, on lettuce-lined plates, if desired.

    Makes 7 servings.

    Strawberry Vinaigrette

    • 1 cup SMUCKER'S® Sugar Free Strawberry Preserves
    • 1/4 cup balsamic vinegar
    • 1/4 cup Dijon mustard
    • 1/2 to 1 teaspoon ground pepper
    • 1/2 cup olive oil
    • Water


    In a medium bowl, using a wire whisk, whip together the preserves, vinegar, mustard and pepper, until thoroughly emulsified.

    Gradually whisk in 1/2 cup olive oil, then 1/2 cup of water (more, if desired).
    Makes 2 1/2 cups, or 20 servings (2 tablespoons).

    ok. enough of smucker's. i happen to like smucker's preserves so i don't mind pimpin' their product. plus it helps that they had some really well done recipes on their website. here is the website if you want to see some of the one's (very few actually) that i left out:
  9. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    looks like people in kentucky like cooking with jam....

    Kentucky Jam Cake

    1 cup raisins
    1 can crushed pineapple (8 ounces), undrained
    2 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    1/2 teaspoon ground allspice
    1/2 cup shortening
    1/2 cup butter
    1 cup sugar
    5 large eggs
    1 cup seedless blackberry jam
    2/3 cup buttermilk
    1 cup chopped pecans
    confectioners' sugar

    Combine raisins and crushed pineapple in a small bowl; refrigerate and let soak for several hours or overnight.
    Preheat oven to 350°. Grease and flour a 13x9x2-inch baking pan. Into a bowl, sift flour, baking soda, cinnamon, nutmeg and cloves. Cream shortening and butter or margarine in large bowl with an electric hand-held mixer. Gradually beat in sugar; beat until fluffy. Add eggs one at a time, beating well after each addition; blend in jam. Alternately add sifted dry ingredients and buttermilk to the creamed mixture, ending with dry ingredients. Blend in pineapple, raisins and chopped pecans.

    Pour batter into prepared 13x9x2-inch pan. Bake jam cake at 350° for 55 to 60 minutes, until cake tests done. Dust Kentucky jam cake with confectioners' sugar and cut in squares.

    there must be something with grape jelly and meatballs.....

    Grape Jelly Meatballs

    snort's note: one thing i did learn doing this jelly thread is that there are about a trillion grape jelly recipes. unbelievable.

    1 1/2 cups chili sauce
    1 cup grape jelly (can use currant jelly)
    1 to 3 teaspoons Dijon mustard
    1 pound lean ground beef
    1 egg, lightly beaten
    3 tablespoons fine dry bread crumbs
    1/2 teaspoon salt

    Combine chili sauce, grape jelly, and mustard in Crock Pot and stir well. Cook, covered, on high while preparing meatballs to bake.
    Combine remaining meatball ingredients and mix thoroughly. Shape into 30 meatballs. Bake meatballs in a preheated 400 degree oven for 15 to 20 minutes; drain well. Add meatballs to sauce, stir to coat, cover and cook on low for 6 to 10 hours.

    Meatballs with Sweet and Sour Sauce

    2 pounds lean ground beef
    1 tablespoon parsley flakes
    2 teaspoons dried leaf oregano
    2 teaspoons dried leaf basil
    1/4 teaspoon garlic salt
    1/2 cup bread crumbs

    1 cup ketchup
    1/3 cup lemon juice
    1/3 cup grape jelly

    Mix all ingredients together; shape into 1-inch balls. Brown in a large skillet. Place meatballs in a baking pan.
    Combine sauce ingredients; add to meatballs and bake at 350° for 30 to 35 minutes.

    Makes about 3 dozen appetizer meatballs.

    Peanut Butter & Jelly Bars

    1 cup all-purpose flour
    1/2 cup rolled oats
    1/2 cup brown sugar -- firmly packed
    1/2 cup butter or margarine -- chilled
    1/4 teaspoon salt
    1 egg yolk
    1/2 cup chopped peanuts
    1/2 cup granulated sugar
    3/4 cup peanut butter
    1 egg white
    1/2 cup jelly -- your choice

    Preheat oven to 350 degrees. In a large bowl, combine flour, oats, brown sugar, margarine, salt and egg yolk; beat at low spread just until crumbly. Reserve 1 cup of mixture for topping; press remaining crumbs in bottom of ungreased 9-inch square pan or an 11- x 7-inch baking pan. In the same bowl, combine peanuts, sugar, peanut butter and egg white; beat well. Crumble and spread evenly over crust.
    Bake at 350 degrees for 10 minutes. Spread jelly over the peanut butter mixture sprinkle with reserved crumbs. Return to oven and bake for 25 to 30 minutes or until golden brown.
    Makes about 24 bars.

    Mae Travis's Jelly Cookies
    Southern Sideboards - Jr League, Jackson, MS

    1 1/2 cups butter, softened
    1 cup sugar
    3 egg yolks
    3 cups sifted flour, or more
    1 1/2 teaspoons vanilla
    jelly or jam

    Cream butter. Beat in sugar. Add egg yolks, flour and vanilla. Mix well. Roll dough into little balls. Place on ungreased cookie sheet. Make a thumb print in the center of each. Fill with jelly (strawberry jam is especially good). Bake a few at first. If they spread out too much, add a little more flour to dough. Bake at 400 degrees F until light brown on edges. Watch carefully. Do not let them burn.
    Makes 8-10 dozen cookies.
    Origin: Mrs. Robert C. Travis

    Cocktail Kielbasa

    2 rings of Kielbasa (about 2 lbs)
    1 (18 oz) jar apple jelly
    1 (9 oz) jar prepared mustard

    Slice Kielbasa 1/4 to 1/2 inch thick. Mix jelly and mustard in slow cooker/Crock Pot. Add sliced Kielbasa and mix until meat is covered. Set slow cooker/Crock Pot on low to cook for 2 hours and keep on low while serving. Stir periodically.

    Crockery Ham Recipe

    1 (5 to 7 LB) cooked ham (w/ or w/o the bone, butt or shank half)
    whole cloves
    1/2 cup currant jelly
    1 Tablespoon vinegar
    1/2 teaspoon dry mustard
    1/4 teaspoon ground cinnamon
    Place a metal rack or trivet in the crockpot and place ham on it. Cover and cook on low 5-6 hours. Remove ham and pour off juices, remove skin and fat. Score ham; stud with whole cloves. In a small saucepan, melt jelly with vinegar, mustard and cinnamon. Remove metal rack or trivet. Return ham to crockpot and spoon sauce over ham. Cover and cook on high for 20-30 minutes, brushing with sauce at least one (several times if possible). Slice and serve hot or cold.

    Marinated Pork Loin with Currant Jelly Sauce

    1/2 cup soy sauce
    1/2 cup dry sherry
    2 cloves garlic, minced
    1 tablespoon dry mustard
    1 teaspoon ground ginger
    1 teaspoon dried leaf thyme, crushed
    1 boneless pork loin roast, about 3 to 4 pounds, rolled and tied

    Currant Jelly Sauce
    1 jar (10 ounces) currant jelly
    2 tablespoons dry sherry
    1 tablespoon soy sauce

    Place roast in a large plastic food storage bag. Add 1/2 cup soy sauce, 1/2 cup sherry, garlic, dry mustard, ground ginger, and thyme. Move bag to mix well and coat pork. Marinate for at least 4 hours in the refrigerator, turning occasionally. Remove meat from marinade and return marinade to refrigerator. Place meat on rack in a shallow roasting pan. Roast pork, uncovered, at 325° for about 20 to 25 minutes per pound, or until meat thermometer registers about 155°. Baste with marinade during last 45 minutes. Serve with currant sauce (below).

    Currant Sauce for Pork Loin Roast
    In a small saucepan over medium heat, melt currant jelly; add soy sauce and sherry. Simmer, stirring occasionally, for about 2 minutes.
    Pork loin recipe serves 6 to 8.

    Raspberry Bars

    1 cup butter or margarine, softened
    1 cup sugar
    1 egg
    2 cups flour
    2/3 cup raspberry jam
    1/4 cup melted butter or margarine
    1 1/3 cups (3 1/2 ounce can) coconut
    2 eggs, slightly beaten
    1 teaspoon sugar

    Cream together 1 cup butter or margarine and 1 cup sugar; add 1 egg and flour and blend well. Pat the crust mixture into a greased 9x13x2-inch baking pan.
    Spread raspberry jam over crust layer. Mix together remaining ingredients; spread evenly over jam layer. Bake at 350° for 25 to 30 minutes. Cool in pan on rack then cut into bars.

    if you don't want to cook a whole ham, then just do a slice:

    Grilled Ham Slice

    1/2 cup grape jelly
    2 tablespoons prepared mustard
    2 teaspoons lemon juice
    1/8 teaspoon cinnamon or allspice
    1 fully cooked center cut ham slice, about 1 inch thick ( 1 to 1 1/2 pounds)
    Grilled ham slice

    In a saucepan, combine jelly, mustard, lemon juice, and cinnamon or allspice. Heat over medium-low heat until jell melts.
    Slash edge of ham slice to prevent curling. Place ham slice in a shallow dish; pour sauce over ham slice. Cover and refrigerate for at least 4 hours, turning occasionally. Remove ham from marinade; reserve marinade.
    Grill ham over low coals for about 5 minutes on each side. Brush one side with marinade; turn. Broil brushed side for about 3 minutes. Repeat with other side, broiling for another 3 minutes. Bring remaining marinade to a boil and boil for 1 minute; serve with ham slice. Ham slice serves 4 to 6.
  10. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    here's more than you ever wanted to know about one of the greatest romances known to mankind......the history (or love story) of peanut butter and jelly (makes me teary-eyed just thinking about it .....i mean they're so cute together.... :cry: )

    The History of Peanut Butter and Jelly

    Peanut butter and jelly are staples in Americans' kitchen cupboards. But how did these family favorites get together to create the revered PB&J sandwich? Food historians do not know exactly when the very first PB&J was eaten, but it is a fairly recent phenomenon -- dating back only as far as the 1940s. The J.M. Smucker Company has compiled a timeline tracing the journey of the beloved childhood icon and its ancestors… peanut butter, jelly and bread.

    3,000 BC Egyptians Bake the First Leavened Bread
    Ancient Egyptians are believed to be the first to have baked leavened (raised) bread. About 3,000 B.C., they started fermenting a flour and water mixture using wild yeast.

    1500 BC Peanuts Discovered
    Peanut-shaped jars and pottery decorated with this famous legume have been found in South America dating back as far as 3,500 years ago. Graves of the ancient Incas discovered along the western coast of South America often contained jars filled with peanuts as food for the "afterlife".

    150 BC Bread Baker's Get Organized
    In Rome, the first bakers' guilds were formed and affluent Romans began insisting on the more exclusive and expensive white bread -- a preference of Europeans and English speaking people to this day. Around this same time, the first mechanical dough-mixer was invented.

    14 AD Early Recipes Published
    The world’s first known recipe book, Of Culinary Matters, was written by the Roman gastronome Marcus Gavius Apicius in the first century. Among others, the book includes recipes for fruit preserves.

    1095 – 1097 Jelly and Jam "Spread" throughout Europe
    The precise origin of preserved fruit remains debatable, however, jams, jellies and preserves most likely originated in the Middle East. It is believed that the soldiers returning from the First Crusade helped spread the popularity of jelly and jam throughout Europe during the Middle Ages.

    1561 Orange Marmalade Created
    Marmalade, a fruit jelly with shreds of citrus fruit peel, is thought to have been created in 1561 by the physician to Mary, Queen of Scots, when he mixed oranges and crushed sugar to help settle her upset stomach.

    1600s Jelly Comes to America
    Books on fruit spread-making were published by the late 17th century. In the United States, early New England settlers preserved fruits with honey, molasses or maple sugar. Pectin extracted from apple parings was used to thicken jellies.

    1762 - 1763 The First Sandwich
    John Montague (1718 - 1792), The Fourth Earl of Sandwich, was a notorious gambling man who often went from pub to pub in London on gambling marathons. To satisfy his hunger while continuing to gamble, he ordered slices of meat between two pieces of bread. In 1762, this combination became known as "the sandwich".

    1890 Peanut Butter Invented
    An unknown physician from St. Louis first invented peanut butter to provide his patients with an easy-to-digest, high protein food.

    1897 The J.M. Smucker Company Founded
    Now the nation's leading jam and jelly-maker, the Smucker Company began over 100 years ago when the founder, Jerome M. Smucker, made apple butter using an old family recipe. He sold his first products from the back of a horse-drawn wagon and hand-signed every package as his personal guarantee of quality.

    1900 Soft White Bread Introduced
    The sandwich became very popular in the American diet when soft white bread was introduced in the early 1900's.

    1903 George Washington Carver, Father of the Peanut Industry
    Dr. George Washington Carver began his peanut research at Tuskeegee Institute in Alabama. While peanut butter had already been created by then, Dr. Carver developed more than 300 other uses for peanuts and so improved peanut horticulture that he is considered by many to be the father of the peanut industry.

    1914 Commercial Peanut Butters Introduced
    Several dozen commercial brands of peanut butter were being marketed by 1914.

    1927 The Greatest Invention…Sliced Bread
    Iowa-born salesman and inventor O.F. Rohweder built a mechanical bread slicer, but the sliced loaves were sloppy looking and didn't sell. In 1928, St. Louis baker Gustav Papendick put sliced loaves in cardboard trays and wrapped them -- making sliced bread a huge success.

    1940 Jams, Jellies and Preserves… There is a Difference
    The Food and Drug Administration established Standards of Identity for what constitutes jam, jelly, preserves and fruit butters.

    1940s PB&J Becomes Popular
    Food historians do not know exactly when the peanut butter and jelly sandwich was first prepared and there have been no advertisements or mentions of PB&J before the 1940s. It is known, however, that both peanut butter and jelly were on the U.S. Military ration menus in WWII and some have suggested that the GIs added jelly to their peanut butter to make it more palatable. It was an instant hit and returning GIs made peanut butter and jelly sales soar in the U.S.

    1958 Jif® Peanut Butter Introduced
    In 1955, Procter & Gamble entered the peanut butter business by acquiring W.T. Young Foods in Lexington, Kentucky, makers of Big Top Peanut Butter. They introduced Jif® in 1958, which is now America's leading brand of peanut butter, and eventually opened the world's largest peanut butter plant ~ churning out 250,000 jars a day.

    1968 Goober® Introduced
    Smucker's® introduced Goober®, a striped peanut butter and jelly product for kids. Goober combined wholesome fresh-roasted peanuts with Smucker's Concord Grape or Strawberry Jelly to create peanut butter and jelly perfection… all in one jar.

    1976 Peanut Farmer Jimmy Carter Elected President
    Jimmy Carter's parents, Earl and Lillian Carter, owned a peanut farm outside the small town of Plains, Georgia. After 10 years in the military, Jimmy returned to home in 1953 to help his family run the prosperous peanut farm. In 1969 he was elected State Senator -- leading up to his victory in the 1976 Presidential election.

    1993 World's Largest Peanut Butter and Jelly Sandwich
    The world's largest peanut butter and jelly sandwich measured almost 40 feet long. It contained 150 pounds of peanut butter and 50 pounds of homemade jelly and was created November 6, 1993 in Peanut, Pennsylvania.

    2000 Uncrustables® Introduced
    Smucker's unveiled Uncrustables®, a convenient thaw-and-serve peanut butter and jelly sandwich with the crust already removed.

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