The pomegranate jelly is very tart and a wonderful accompaniment to any fish or chicken dish. It is also really good in bar-b-que sauce and a good sauce for fresh fruit on pudding or cheese cake. I like to melt it and mix it in softened vanilla ice cream, scoop it in-between two molasses cookies, re-freeze, and dip in chocolate. Most excellent taste sensations. The possibilities are endless. I want to give you "new eyes" to look at your new recipes.
This summer I went with my BFF to San Diego and she took a class. While we were there we ate at the Hilton. They served compound butters with their bread baskets. One that I particularly liked was basil butter. When I get that recipe the way I like it I will share that one too.
There are so many ways to use jams and jellies besides smearing on toast I think you will be pleasantly surprised.
As this is a work in progress and I am still learning how to use this computer...it will be a day or two before I ge