Here's my List of "Wanna Try's"

I love cooking. I'm not the worlds best cook, but I still like doing it. It's sorta the reason I started a recipe blog. I have enjoyed each recipe I have posted here, along with lots of the other recipes that the other authors post (although they should post more... hint hint). I also love reading cooking blogs. I have about 10 different cooking blogs on my google reader that post frequently, and I love them. There are millions of other blogs out there, and why I have these ones on my Reader is just by chance, but I have gotten many recipes from these blogs. One of my goals for the new year is to broaden my cooking skills. Mostly by just trying more new recipes. Every time I have found a recipe on one of the cooking blogs that looks good (they usually include a picture so it makes you mouth water) I copy the post address and email it to myself. The problem is, I forget that I've sent it and never make it. So I thought that today I'd post all those links here to not only remind myself, but to maybe give you some new dinner ideas too. Bare in mind that I haven't tried most of these, so try at your own risk! But from the picture, they look good...

Dinners:
Creamy Ranch Chicken

Taco Stuffed Shells

Ranch Chicken & Twice Baked Potatoes

Skillet BBQ Chicken

Chicken Stuffed Shells

Bourbon Chicken

Lasagna

Japanese Chicken

Pizza Crust Recipe

Beef Pot Roast

Skillet Chicken with Asparagus

Garlic Mustard Glazed Skewers

Orange Chicken

Teriyaki Chicken

Honey Mustard Chicken

Sweet & Sour Chicken with Chinese Rice

BBQ Chicken with a Citrus Vinaigrette

Chicken Alfredo

Crab & Cream Cheese Wontons

Chicken Parmigiana

Mexican Chicken Kiev

Poppy Seed Chicken

Crunchy Ranch Chicken

Sticky Coconut Chicken

Swiss Chicken

Stromboli

Honey Glazed Chicken

Chicken Cordon Bleu with Honey Mustard

Grilled Chicken in Tomato Cream Sauce <- Tried this one, Fabulous!

Sweet & Sour Chicken

Mango Pulled Pork Enchiladas

Side Dishes:
Divine Breadsticks

Spanish Rice

Ham & Cheese Pinwheels

Slow Cooked Lil' Smokies <- Tried these, really good!

Sweet Dinner Rolls

Garlic Knots

"Just like KFC" Coleslaw

Buttery Breadsticks

Grandma's Rolls

Desserts/Sweets:
Lemon Cupcakes

Orange Tea Cake

Pumpkin Cheesecake

Strawberry Pretzel Squares <- I have actually tried these, so good!

Homemade Donuts

Stained Glass Jello

Whoopie Pies

Banana Slush Punch

Maple Bacon Kettle Popcorn

Sugar Cookies with Raspberry & Cream Cheese Frosting


Wow, there was more than I thought in my email. Oh well, I'm glad to have them all in one place. Try them, tell me what you think. I'm hoping to try ALL of these. The good ones I try to post with my own pictures. Happy Cooking!

Apple Dip

I love apple dips. Love them. My issue with them is that they often times call for ingredients I don't usually have around my house. Marshmallow creme? Who keeps that in your pantry? So that is why I love this one. It's easy. It's super tasty. And it's made from stuff you usually have on hand. It's good for quick snack ideas, parties, baby showers, or just to keep in your fridge to snack on.

Apple Dip

1 8oz. pkg of cream cheese - softened
1 cup brown sugar (I use dark because that's the kind I buy, but I would imagine that it would still work with light)
1/2 tsp. vanilla extract
1-2 tbsp. caramel topping - optional

Mix ingredients together and mix well. I find that it works better to use the whisk attachment on your mixer - if you have one. If mixed by hand mix until the sugar is no longer gritty and well blended. The caramel topping is an optional addition, it works without it if you don't have it, but if you do have it, it adds a little hit of caramel to it. Serve with apples! So simple! Keep leftovers in a sealed tupperware in the fridge.

**As I just typed this up, I realized that I'm sure that you could eat this with any fruit, I guess I'm just partial to apples...

Better Than Sunshine Cake

I know what you are thinking, you've made this before. But alas, you probably haven't. This is Better Than Sunshine PUMPKIN Cake. So good.

Better Than Sunshine Pumpkin Cake
1 white or yellow cake mix
1 cup canned pumpkin
1/2 cup water
1/3 cup vegetable oil (can substitute applesauce for part of the oil)
4 eggs (Can use egg whites only, but be sure to use more eggs)
2 tsp. pumpkin pie spice
1/4 tsp. nutmeg

Topping:
1 can sweetened condensed milk
1 jar caramel or fudge ice cream topping
1 container of cool whip
chopped nuts - optional
shaved chocolate - optional

1. Heat over to 350. Grease a 9x13 baking dish.
2. In a large bowl beat cake ingredients together. Pour into pan and bake for 25-30 minutes until done. Remove from oven.
3. Immediately poke the top of the cake with a handle of a cooking spoon. Pour sweetened condensed milk over the top of the cake. After it absorbs, next pour either caramel or fudge topping over the cake. (the fudge may needed to be warmed before pouring)
4. Place cake in the fridge for a few hours until well chilled. Once cooled, frost with cool whip. Sprinkle cake with nuts or shaved chocolate and a little of the caramel or fudge if desired.

Fudge topping cake:

Caramel topping cake:

**I like the caramel the best, but that might be because I don't eat chocolate. Although, the hubby like the caramel as well, but a friend of mine liked the chocolate one better. Try them both!

Honey Lime Chicken Enchiladas

These don't look pretty, but you have GOT to try these. So good. So yummy.

Honey Lime Chicken Enchiladas

4 tsp. Honey (the original recipe called for 4 tbsp, we thought that was too much, add what you will)
2 tbsp. Lime juice (I just buy a whole lime and squeeze it, it makes about 2 tbsps. but extra doesn't hurt)
1 tbsp. Olive Oil
2 tsp. Chili Powder
1/4 tsp. garlic powder
1 large can Green enchilada sauce
4 chicken breasts - cooked and shredded (or you can use 2-3 of the large canned chicken)
Mexican Shredded Cheese (or regular if you don't have this kind)
Tortillas (the recipe calls for medium size flour tortillas, I prefer the small fajita size flour tortillas, but to cut calories you can use corn tortillas as well)
Sour Cream - optional

Mix honey, lime juice, oil, chili powder, garlic powder and about half of the green enchilada sauce in a bowl with the shredded chicken. Roll chicken mixture in warm tortillas (if they are cold they don't roll well, nuke for 10 seconds or so) with cheese and sour cream if desired. Spray pan with non-stick spray, and a little of the green enchilada sauce. Layer rolled enchiladas side by side in a baking dish, top with remaining green enchilada sauce and a little cheese(I love the enchilada sauce, so I end up needing another small can to top the enchiladas off). Bake at 350 for 30-40 minutes.

Beware, these make quite a bit. The last time I made these, I followed this recipe to the letter using sour cream and small tortillas and it made a full 9x13 pan plus and 9x9 pan of enchiladas. Not a problem for us, we ate them for dinner twice!

Baked Potatoes

At my house we really call these "Hasselhoff Potatoes", long story, but they are baked potatoes none the less. This is also one of those recipes that isn't exact and can be changed to your liking. This is how we like it, but change it how you like.

Baked Potatoes (or Hasselhoff Potatoes)
Enough potatoes to fill you pan (we use a 9x13 pan and use anywhere from 4-8 potatoes - any variety including yams)
Peel & Cut the potatoes in slices about a 1/4 inch thick. The bigger slices from the middle of the potatoes can be cut in half length wise.
Spray your pan with non-stick spray. Then add potatoes. Use some extra olive oil over the potatoes for extra flavor and to help seasoning stick .
Sprinkle with seasoning. *this is where your preference comes in.
I like dehydrated onion, garlic (either fresh or dehydrated) dehydrated chives, pepper, & Mrs. Dash.
Bake at 350 for an hour. I usually stir mine about half way through, just to make sure the potatoes don't stick and get evenly cooked. I'm also a salty person so I add salt to mine the last few minutes of cooking - adding it earlier dries the potatoes out. Enjoy!

**this was just sweet potatoes, but I usually cook both sweet and white potatoes together.(the red stuff you see is a pot holder, not anything in the pan)

Broccoli Cheese Soup

I posted this previously, but it was smushed in with other recipes in the same post. I made this the other day and remember how delicious it was so I thought I'd post it again by itself. And since winter is coming, soups are so good and warm to serve!

Broccoli Cheese Soup

2 cans chicken broth
1 small onion, chopped (I'm not a big onion fan, so I just used 1-2 tbsp. of dried onion flakes)
2/3 cup flour
1/2 cup butter
1/2 tsp pepper
4 cups milk
3 cups extra sharp cheddar cheese, shredded
1 cup swiss cheese, shredded
Broccoli florets, steamed & chopped (I used 4 broccoli crowns, steamed them until they were tender but not too soft, then chopped them into bite sized piece)

Directions: Simmer chicken broth and chopped onion for 15 minutes in a covered saucepan, until onions are soft. (Because I just used dehydrated onions, it didn't have to heat so long) Heat the milk in the microwave for 1 to 2 minutes. In a large stockpot, melt the butter. Add the flour and pepper, whisk and cook together for a couple of minutes - it will be thick but just keep stirring. Whisk in warmed milk. Continue to stir and cook until the soup starts to thicken. Next add the chicken broth and continue to stir until well blended. Add the cheeses and steamed broccoli.

*This is really yummy served in bread bowls, but is good with crackers or just plain as well.

Italian Bread Bowls

These were super yummy, especially when paired with this soup.

Italian Bread Bowls

2 (.25 ounce) packages active dry yeast (1 pkg yeast = 2 1/4 tsp. yeast)
2 1/2 cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
2 tablespoons oil (I prefer Olive Oil but vegetable oil works as well)
7 cups all-purpose flour

1 tablespoon cornmeal
1 egg white
1 tablespoon water

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. (You can add a small amount of sugar to the yeast to aid in the activation process without changing the taste of the bread)
2. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover with a damp cloth and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes. (to remove the cloth if it has dried, spray it lightly with a spray bottle and it will come right off without ruining your bread loaves. You don't want to handle or tug on the loaves or they collapse.)
5. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water.
6. Bake for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
7. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Pumpkin Bread

In the spirit of Halloween and fall I've been craving pumpkin anything. So I found a recipe and tweaked it to my liking. I meant to take a picture of it, but it disappeared before I remembered. It was good bread, very moist, and had a great flavor.

Pumpkin Bread

1 (15 oz) can pumpkin puree
4 eggs
1/3 cup oil
2/3 cup applesauce (plain or cinnamon)
2/3 cup water
3 cups sugar
3 ½ - 4 ½ cups flour*
2 tsp. Baking soda
1 ½ tsp. Salt
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground ginger
¼ tsp pumpkin pie spice
2/3 cup chocolate chips – optional
1 cup chopped nuts – optional
2/3 cup raisins – optional

¼ cup sugar
1 tsp cinnamon

1. Preheat oven to 300. Mix ¼ cup sugar and 1 tsp cinnamon together. Grease 3 7x3 pans, and sprinkle with sugar mixture.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger and pumpkin pie spice. Stir the dry ingredients into the pumpkin mixture until just blended. Add optional ingredients if wanted and mix. Pour into the prepared pans. (I made 2 loaves because I have larger pans and ended up with not quite enough to make a third loaf so I out the extra batter in muffin tins a baked them that way, they baked for about 25 minutes, but checked them regularly so as to not burn them. They were great muffins!)
3. Baking time will vary, but generally it should bake for an hour. Check at 50 minutes, loaves are done when toothpick inserted in center comes out clean. Yields 3 loaves.

*Flour and baking time depends on elevation, lower elevation uses less flour as well as less baking time. I bake at the elevation of 4500 and used the full 4 ½ cups and baked for over an hour.

**For a lower calorie recipe, substitute remaining oil for all applesauce, and use 5 egg whites instead of 4 whole eggs.

Cheddar Bruschetta

Cheddar Bruschetta

24 slices French Bread (3/4 inch thick)
2 medium tomatoes, seeded and chopped
2/3 cups shredded cheddar cheese
1/3 cup mayonnaise
1/4 cup grated parmesan cheese
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. pepper

Place bread slices on ungreased baking sheet. Bake at 350 degrees for 5 minutes on each side or until toasted. Meanwhile, in a small bowl, combine the remaining ingredients. Spread over toasted bread. Bake 8-10 minutes longer or until bubbly. Serve warm.

Breakfast Cake

This recipe can be kind of confusing and dish-intensive, but it's yummy! My daughter requests it any time I ask what she wants for breakfast. (I don't ask her often...) ☺

2 ½ cups flour (OR-- 2 cups flour, 3/4 cup oatmeal. OR-- half whole wheat flour, half white flour)
3/4 cup sugar
3/4 cup brown sugar
1/8 teaspoon nutmeg
1 tsp cinnamon

Mix; remove ½ cup and add to (extra) topping. (see below).

Then, to the remaining dry ingredients, add:

½ teaspoon salt
2 teaspoons baking soda

Stir dry ingredients.

In a separate bowl, mix the wet ingredients together:

½ cup applesauce
3 Tb oil
1 egg
1 cup buttermilk (may substitute 1 Tb lemon juice(or vinegar) plus milk to make 1 cup. Let stand 5 minutes before adding.)

Mix wet and dry ingredients together. Pour into a greased 9x13 pan.

For (extra) topping:
In a separate bowl, mix together:

1/2 cup taken from dry ingredients (above)
3 Tb flour
3 Tb brown sugar
1/4 tsp cinnamon
4 Tb soft butter
1/2 cup pecans, chopped (optional)

Sprinkle topping over batter. Bake at 350 for 30 minutes or until it seems firm on top. It’s fine when it appears collapsed in center as long as sides have lifted slightly from baking dish.

Serve warm. Optional: serve with cool whip, cinnamon sugar, or fresh fruit.

Chocolate Zucchini Cake

I got this recipe from here and here. I combined them, using the ingredients/measurements I wanted, and then re-named it "cake" instead of "brownies." Also, I added chocolate chips to the batter.

2 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup unsweetened cocoa powder

1 cup white sugar
2 eggs
2 cups grated zucchini
1/2 cup vegetable oil
1 teaspoon vanilla extract

1/2 cup chopped walnuts (optional -- I don't add nuts because my kids won't eat them. ... I think next time I'll add nuts. ☺)
1/2 cup chocolate chips (also optional)


Frosting:

6 tablespoons unsweetened cocoa
powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, mix together the oil, sugar, eggs and vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until cake springs back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled cake before cutting into squares. (I put the frosting on while both the frosting and cake are still hot -- I like how the frosting seeps into the cake.)
  

Blackberry Oatmeal Bars

Where I live in the Northwest, there are a lot of blackberry bushes, and we can pick them to our heart's content. Tonight (and, truth be told, last night, too) we made a yummy dessert with blackberries. I got the recipe out of my Better Homes & Gardens cookbook. It's called "Fruit-Filled Oatmeal Bars" and you can select any fruit filling to put in it. I made up a blackberry filling for it. The first night it wasn't sweet enough, tonight it was too sweet. I guess we'll have to try it again. Darn.

Here's the cookie part of it:

1 cup flour
1 cup quick oats
2/3 cup packed brown sugar
1/4 tsp. baking soda
1/2 cup butter

Combine dry ingredients. Cut in butter. Set aside 1/2 cup crumbs. Press the rest of the crumbs into an ungreased 9x9 pan. Spread with fruit of choice (blackberry recipe below). Top with reserved 1/2 cup crumbs. Bake for 30 minutes at 350.

Blackberry filling:

The first night I used about 2 cups blackberries, and crushed them with 1/2 cup brown sugar, a dash of cinnamon and 2 Tb. flour.

Tonight, we were making blackberry jam, so we just used some of the jam for the filling. I thought it was too sweet, but I liked the overall taste and consistency better. I think it's because I cooked it, and it had pectin in it to set it up better. I also pushed about half of the berries through a sieve, so it wasn't quite so seedy.

Next time, I will use this recipe:

3 cups blackberries crushed and half pushed through sieve
1 1/4 cups sugar
3 Tb flour or corn starch

Stir together. Bring mixture to a boil, stirring constantly. Put in crust.

Serve with ice cream. Yum!

Pear Butter

I haven't tried this, but it sounded good, so I'm sharing...

Pear Butter
8 cups thick pear pulp
4 cups sugar
1 ½ tsp. cinnamon

Wash pears. Core and slice but do not peel. Put in a pan, add enough water to cover fruit and cook until very soft. Drain off excess water and press through a sieve. Add sugar and spice. Cook until thick, stirring frequently to prevent burning. Pour into jars and seal while hot.

Snickerdoodles

I have an on-going love affair with Snickerdoodles, ever since getting them from Subway a year ago. What is that you say? Subway doesn't have Snickerdoodle. But alas, you would be wrong and right. Yes, they don't normally have them, but during the Christmas holidays they make them (I'm not sure if it's EVERY store, but mine does, so go check yours during the holidays). They are truly the best cookies ever.

This recipe isn't as good as Subway, but they are still good. And they are soft, which is a huge plus for me. Who wants a crunchy cookie?!

Snickerdoodles
Dough:
1 cup butter
1 ½ cups sugar (soft - if your butter is cold you can microwave it in the wrapper for about 10-15 seconds to soften)
2 large eggs
2 ¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt

Coating to roll cookies in:
3 tbsp. sugar
3 tsp. cinnamon

1. Preheat oven to 350º.
2. Mix sugar for coating and cinnamon in a small bowl and set aside.
3. Mix butter, sugar and eggs thoroughly in a large bowl.
4. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
5. Blend dry ingredients into butter mixture.
6. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
7. Once chilled, roll 1-inch globs of dough into balls and then roo in sugar/cinnamon mixture - coat well. (I leave my cookie sheet in the fridge while I roll the dough so it stays cold. The finished cookie balls I just place on a plate until I have enough to place on the cookie sheet)
8. Place balls on the chilled ungreased cookie sheet and bake for 10 minutes.
(Cookies may not look done, they are misleading. Just trust that they are done and take them out. Although this may vary according to altitude, so test your first batch before cooking more.)
9. Once cooked, remove from pan immediately and cool on a cooling rack.

Depending on size of cookies, this make about 2 dozen large cookies.

Prickly Pear Jelly

I recently had the dumb idea of trying to make Prickly Pear Jam. If you live in the desert you can harvest prickly pears just about anywhere so I figured I'd try it. I found a site that showed you how to make jam, the only problem is that they have thorn, and lot of them. So after trying various ways to get the thorns off (we soaked them, and tried to burn them) we still had thorns in the meat of the fruit. So we changed out strategy and decided to do jelly. It was quite a learning process, and quite an undertaking. It took us two days to finish it all (with 3 of us working on it, I can't even fathom how long it would've taken just me to do it all). The catch is that it does take a sieve, and special cloth (either cheese cloth or muslin) to strain it through.

Anyway here is the process:

Pick the fruit. The best way we found was with tongs. You can wear leather gloves to protect your hands from the thorns, but don't try to attempt to pick the fruit with just the gloves, the thorns do go through the gloves. You want to pick the dark purple ones - the juicier the better, but want to pick some of the lighter fruit, about 20% of your total should be less ripe fruit.

Wash the fruit, we ended up soaking ours to see if the thorns would come off (which they don't) but a good soak (couple hours) helps clean them. Once cleaned, hold the fruit on a cutting board with tongs and cut in half. Place cut fruit (with seeds) in a large pot/kettle and fill ¾ full with fruit. Add water until the pot is a little more than half full. Bring to a boil (we had a lid on ours for a better steam and to save from splattering) and cook for 15-20 minutes after it comes to a steady boil. You may want to turn down the heat if it is bubbling over.

Once cooked run the fruit through a heavy duty canning sieve to juice. We found that if you mashed it with a potato masher first it wasn't as hard for the person working the sieve to get them juiced good. Our juice ended up kind of thick, so don't dump the water you boiled the fruit in, out, you may need it to thin your pulp. Discard squeezed fruit and seeds.

Once you've mashed and strained all of your fruit you can use either cheese cloth or muslin cloth to further strain any remaining seeds or thorns out. We probably rushed this process, it would be best to strain over night. We ended up just straining ours twice. We used cheese cloth and used a rubber band to strap it around a large pot and then slowly dumped the juice in. Here is where we ended up using part of the water we had boiled the fruit in, our pulp was semi thick so we thinned with the juice water. Since the fruit had boiled in it, it was flavored like the fruit and didn't change our juice.

Once all of your juice has been run through the cloth of your choice, it's time to make jelly! We did 4 buckets of fruit so we cut, boiled and strained it all in one day and did the jelly on another day. If that happens to you, be sure to refrigerate the juice because it can spoil.

Prickly Pear Jelly
6 ½ cups of prickly pear juice (if necessary, add up to a ½ cup of water to get exact amount of prepared juice needed. This is another place where the boiled juice water is good as long as your strain it)
2/3 cup lemon juice
2 packages of Sure Jell
½ tsp. butter to reduce foaming - but this is optional
9 cups of sugar (Use exact amount of sugar. Reducing sugar or using sugar substitutes will cause it to not set up)

Put juice, lemon juice, Sure Jell and butter (if desired) in a large pot and bring to a hard boil. Once boiling add sugar all at once. Stir well, continuing to stir until it comes back to a boil. Once it returns to a boil (in which you can't stir down) cook for 3 minutes all the while stirring. Remove from heat, you can skim off any foam at this point. (we tried that, but didn't find it really necessary). You are now ready to fill jars.

Most people use a water bath but my friend showed me that you can still can with out one. Clean the jars, seals and lids thoroughly. Put the lids and seals in a pan on the stove and bring to a boil, then simmer them until ready to use. Once the jars are clean, fill with about 2 inches of water and place in your microwave (You can also put them in a pot and boil them) and microwave them for 10-20 minutes until the jars are hot and the water inside has boiled. We pretty much just ran my microwave during the time it took to cook the jelly and then removed them when it was time to fill them. Once you have heated them long enough, dump the water out slowly in the sink while turning the jars to coat the entire edge of the jar with the hot water. Fill with jelly using a canning funnel, wipe the edge of the jar to remove and jelly, get a seal and lid from your pan with tongs and screw on the jar tightly, but not forced. Turn upside down on a towel and allow to cool.

Once cooled you'll need to check the seal, just press the top of the jar, if it pops it's not sealed and will need to be refrigerated, if it stays down it's properly sealed and can be stored.

Store unopened jelly in a cool, dry, dark place for up to a year. Opened or unsealed jars need to be refrigerated and can be kept for up to 3 weeks.

*For some reason, your jelly may have batches that don't turn into jelly. Even using the exactly recipe, they may not. But don't fret, un-set jelly can be used as syrup!

**I meant to take pictures of our process, but was too involved that I forgot. So, sorry, no pictures. I do have the finished product, but do you really want to see a picture of a jar of jelly??

***We also found this website that gave a whole bunch of other things that can be done with the fruit. Happy Cooking!