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Upgrade your next peanut butter and jelly sandwich when you make it with this CERTO Grape Jelly. Try making your PB &amp; Js with delicious homemade CERTO Grape Jelly and wait for the rave reviews to roll in.

CERTO Grape Jelly

water

butter

pouch CERTO Fruit Pectin

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Stem and crush grapes thoroughly, one layer at a time. Place in saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups juice into 6- or 8-qt. saucepot.

Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nilla wafer crust, lemon ricotta cake layers, ricotta filling, blueberry compote, and blueberry buttercream.

Blueberry Delight Cake

70 Nilla wafer cookies,

(113 g) unsalted butter, (melted)

(100 g) granulated sugar

cinnamon

(360 g) all-purpose flour

baking powder

tsp (5.6 g) salt

(218 g) grapeseed oil

(350 g) granulated sugar

eggs, (room temperature)

tbsp lemon zest, (from one large lemon)

(480 g) ricotta cheese, (homemade or store bought)

(960 g) whole milk

(346.5 g) heavy cream

tbsp (43 g) white vinegar

(93.75 g) powdered sugar

(57.75 g) whipping cream

*this makes enough for the filling,

(200 g) granulated sugar

lemon juice

(118 g) water

tbsp (18 g) corn starch

(452 g) unsalted butter, (slightly cold)

(750 g) powdered sugar, (measured and then sifted)

juice of compote, (try

tbsp (42 g) heavy cream

tsp (4.2 g) vanilla extract

salt

Preheat the oven to 350 degrees F. Spray three 8-inch (or four, 6-inch) cake pans with nonstick spray, line with parchment and spray again. Set aside.

In a mixing bowl, combine the cookie crumbs, sugar and melted butter. Mix to coat the crumbs so you&#039;re left with a &quot;wet sand&quot; consistency.

Divide the crumbs between the three pans (about 5 ounces in each). Pat firmly into place.

Bake the crusts for 7 minutes.

FOR THE CRUST

Preheat your oven to 325 degrees.

In a medium sized mixing bowl, whisk together the flour, baking powder and salt. Set aside.

Cream the grapeseed oil and the sugar on medium speed in a stand mixer fitted with the paddle attachment for one minute. Stir in the lemon zest.

Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl.

With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Combine until incorporated.

Evenly distribute the batter among the three cake pans on top of the crusts (about 15-16 ounces of batter in each pan) and bake for 25 to 28 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.

Let cool in pans 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.

FOR THE CAKE

FOR THE RICOTTA (best to make ahead of time): Combine the whole milk, cream and salt in a large pot over medium heat. Bring the mixture to a boil and let boil, while stirring occasionally, for about 5 minutes.

Once the mixture has boiled for a few minutes, turn the heat off and add the vinegar. Give the mixture a stir and then let it sit for about 5 minutes. You&#039;ll see the mixture start to separate into thick parts and thin parts.

Place a mesh strainer over a large bowl and then place a damp cheese cloth over the mesh strainer. Pour the milk mixture over the cheese cloth. Let the mixture strain for about an hour. Discard the liquid in the bowl and pour the ricotta in a bowl to chill until ready to use. Can be made ahead of time and store in the fridge for about 3 to 5 days.

FOR THE FILLING: Combine the powdered sugar and whipping cream. Beat until stiff peaks form. Fold the whipping cream into 2 cups of the homemade ricotta.

FOR THE RICOTTA/FILLING

Combine all of the ingredients in a medium saucepan. Heat to a boil. Boil for 5 minutes, stirring occasionally. You want the blueberries to burst and the liquid to thicken. It should coat your spoon well.

This is best made ahead of time and can be stored in an airtight container in the refrigerator for a couple weeks.

FOR THE COMPOTE

In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.

With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.

Add the blueberry filling, vanilla, salt and heavy cream (one tablespoon at a time). Once the cream is incorporated, increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color.

Use a spoon to mix the frosting by hand, which will push out the air pockets created by the electric mixer.

FOR THE BUTTERCREAM

Place the first cake layer, top side up, on a cake board or cake plate. Using a piping bag, pipe a rim of buttercream around the edge of the cake.

Fill the cake with 1/2 to 3/4 cup ricotta filling, followed by 1/2 cup blueberry compote.

Place the second cake layer on top and repeat step two.

Place the final cake layer on top and apply a thin layer of buttercream around the entire. Freeze the cake for about 10 minutes to set crumb coat.

Finish frosting the cake with the remaining buttercream and top with blueberry compote.

See above picture tutorial for more details.

ASSEMBLY

This Chicken Sticky Rice Dumplings recipe features a healthier version of sticky rice dumplings as chicken is used instead of pork. However, the taste is not at all compromised as the chicken meat is sealed with the marinate and seared to perfection before wrapping.

Chicken Sticky Rice Dumplings

Bamboo Leaf

kilogram Glutinous Rice

250 gram Black Eyed Peas

Alkaline Water

1.5 kilogram Boneless, Skinless Chicken Thigh

Shiitake Mushroom

Shrimp

Chestnuts

300 gram Split Mung Beans

Salted Duck Egg

Garlic

Sugar

Salt

Chinese Five Spice Powder

Light Soy Sauce

Sesame Oil

Oyster Sauce

Dark Soy Sauce

Corn Starch

Cinnamon Stick

Star Anise

Black Pepper

White Pepper

First, prepare to marinade the Boneless, Skinless Chicken Thigh (1.5 kilogram). Cut the chicken thigh into chunks, about 3 centimeters in size.

Make the marinade. Mix Chinese Five Spice Powder (2 teaspoon), Corn Starch (1 tablespoon), Granulated Sugar (2 tablespoon), Light Soy Sauce (2 tablespoon), Dark Soy Sauce (2 tablespoon), Oyster Sauce (1 tablespoon), Salt (1 teaspoon), Cinnamon Stick (1), Star Anise (2) and Ground White Pepper (1 teaspoon).

Mix with marinade and refrigerate for at least 1 hour or preferably overnight.

Then heat up oil in a wok and briefly fry the marinated chicken with chopped Garlic (6 clove) until they brown lightly.

Remove from wok and place in a bowl or casserole and set aside while we prepare the other fillings.

Crack the Salted Duck Egg (20) and remove the egg white. Gently rinse each yolk under the water to completely remove all the white. Then cut the Salted Duck Egg Yolk in halves and set aside in a bowl.

Rinse and soaked Dried Shrimp (100 gram) for about 30 minutes.

Drain well and fry in Oil (to taste) until golden brown. Place in a bowl and set aside.

Then rinse and soak Dried Shiitake Mushroom (100 gram) till softened.

Drain well and saute the mushrooms till aromatic and brown slightly. Remove from wok and place in a bowl.

Soak the Dried Chestnuts (100 gram) in cold water, preferably overnight.

Then boil the dried chestnuts for about 20 minutes or until softened.

In the same wok, fry the chestnuts until they brown slightly. Remove from wok and place in a bowl.

Next, rinse and add Split Mung Beans (300 gram) into Alkaline Water (1 teaspoon). Soaked in water for at least 3 hours.

Drain well and mix well with the Ground Black Pepper (1 teaspoon) and Salt (1 teaspoon).

Stir fry the split mung beans with chopped garlic until aromatic. Place in a bowl and set aside.

Next, rinse and soaked Black Eyed Peas (250 gram) for at least 30 minutes.

Drain and mix well with the Salt (1 teaspoon) and Ground Black Pepper (1 teaspoon).

In the wok with oil, stir fry the black eyed peas with chopped garlic until aromatic, place in a bowl and set aside.

Wash and rinse the Glutinous Rice (2 kilogram) until water runs clear. Then soak in water for 1 hour.

Drain well before adding the seasonings into the glutinous rice and mix till evenly combined.

Then, using the same wok, fried chopped garlic till fragrant. Add the seasoned glutinous rice and stir fry for 2 minutes. Stir in the black-eyed peas and adjust to taste.

Soak bamboo leaves one day ahead or overnight until softened. First bring a large pot or wok of water to a boil. Add Sesame Oil (1 tablespoon) into the water.

Carefully place the Bamboo Leaf (80 piece) into the wok. Make sure the water covers all the leaves and cook over high heat for about 15 minutes, just to soften the bamboo leaves.

Also, boil briefly the grass strands used for tying the wrapped sticky rice dumplings.

Remove the bamboo leaves from the wok to cool. Untie the bamboo leaves and use a clean cloth to wipe both sides of each bamboo leaf.

Then snip off both stray ends of each of the bamboo leaves.

Gently place the cleaned bamboo leaves and grass strings in a large container of cold water. Leave the bamboo leaves to soak in the cold water overnight. And we&#x27;re ready to wrap the dumplings!

To wrap dumplings, layer two bamboo leaves in opposite directions, the tail end of one lining up with the top end of the other, with the smooth sides up and form a cone.

Then add in 1 heaped tablespoon of fried glutinous rice mixture. Fill about 1/3 of the cone with the glutinous rice mixture. Press down firmly with a spoon.

Next, add a piece each of chicken, mushroom, chestnut and salted duck egg yolk. Also, add 1 teaspoon of dried shrimp and 1 tablespoon of split mung beans.

Top the fillings with more glutinous rice mixture, till the brim of the cone. Press down firmly again with a spoon.

Next, fold the leaves over to cover the open top of the rice dumpling completely. Make sure you press the tip of the rice dumpling so that the end is pointed. Then fold the leaves over the edges of the cone in a triangular shape.

At the top of the triangle (base end of the leaves), fold over the ends either to the right or left, making sure the rice dumpling is firmly wrapped.

Tie the rice dumpling firmly in the middle with grass strings by using a downward pulling motion.

Tie the dumpling with the grass strand twice, each time with an easy knot to ensure no loose ends.

Snip off excess bamboo leaves and strings. And we&#x27;re ready to cook the sticky rice dumplings.

First, boil water in a large pot. Add in Salt (1 teaspoon).

When water comes to a boil again, gently lower the sticky rice dumplings into the water making sure they are fully submerged.

Cover the pot with lid and cook the sticky rice dumplings over medium-high heat till cooked. If using pressure cooker, it will take about 1 hour. If using normal pot, the cooking process is about 2 to 3 hours, depending on the size of the rice dumplings.

Always check for doneness once the rice dumplings are cooked. To check if they are cooked through, unwrap one of the dumplings in the pot, check for doneness and taste it before removing the rest of dumplings from the pot.

Once the rice dumplings are cooked, remove from pot and hang them up to drain off excess water and to cool down. And we&#x27;re done!

Once the sticky rice dumpling has cooled slightly, unwrap and enjoy!

Crushed pineapple lends its sweet tropical deliciousness to this scrumptious strawberry jam. If you're thinking of homemade gifts, this one's a winner!

CERTO Strawberry-Pineapple Jam

fruit

(8 oz.) crushed pineapple

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into 6- or 8-qt. saucepot. Add pineapple and lemon juice; mix well.

Stir sugar into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Catch plums at the peak of their flavor for the CERTO Plum Jam Recipe! When plum season's here and they're ready, this plum jam recipe is the one to make.

CERTO Plum Jam Recipe

Pit unpeeled plums. Finely chop or grind fruit. Place fruit in saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 5 min. Measure exactly 4-1/2 cups prepared fruit into 6- or 8-qt. saucepot.

Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Put your bounty of Concord grapes to good use when you make this CERTO Grape Freezer Jelly. This better-than-store-bought jelly keeps conveniently in your freezer. Free up shelf space when you make this tasty treat.

CERTO Grape Freezer Jelly

juice

Rinse clean plastic containers and lids with boiling water. Dry thoroughly.

Stem and crush grapes thoroughly, 1 layer at a time. Place in large saucepan; add 2/3 cup water. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 2 cups juice into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

Mix remaining 2 Tbsp. water and the pectin in small bowl. Add to juice mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Ever since Korean Fried Chicken took over as the reigning queen of fried chicken, the world has never been the same. It can be dipped in sauce, coated in a simple Sweet and Spicy Gochujang Sauce, or even eaten plain - all ways are delicious when you have the perfect ratio of crispiness to flavor.

Korean Fried Chicken

Chicken Wing

Kosher Salt

Baking Powder

Potato Starch

Water

to taste Sesame Seeds

Scallion

Gochujang

Honey

Soy Sauce

Rice Vinegar

Toasted White Sesame Seeds

Peanut-Free

Tree Nut-Free

Fish-Free

Main Dish

Dairy-Free

Fridge

Stove

Finger Food

Protein Packed

Advanced

Low Salt

Egg-Free

Nut-Free

Tomato-Free

Shellfish-Free

In a large bowl, combine Corn Starch (1/4 cup), Kosher Salt (2 teaspoon), and Baking Powder (1/2 teaspoon). Add the Chicken Wing (2 pound) and toss to coat. Shake off any extra seasoning and transfer to a tray. Let it sit in the fridge uncovered for 30 minutes (up to overnight).

Make the sauce. In a small bowl, combine Gochujang (1/2 cup), Honey (3 tablespoon), Sesame Oil (3 tablespoon), Soy Sauce (1 tablespoon), Garlic (2 clove), Rice Vinegar (1 teaspoon), and Toasted White Sesame Seeds (1 teaspoon). Slowly add small splashes of Water (1 tablespoon) until it’s a thin, runny consistency (to help coat the chicken), I used 2 Tbsp of water total. Set aside.

In a large bowl, whisk together Corn Starch (1/2 cup), Potato Starch (1/2 cup), Kosher Salt (1 teaspoon), Baking Powder (1/2 teaspoon), 1/2 cup plus 2 Tbsp Water (1/2 cup). If it feels too “sticky”, after whisking for a minute, then add another splash of water and stir until the batter is smooth. Set aside.

Heat 2-3 inches of Vegetable Oil (as needed) in a large, heavy-bottomed pot until the oil is shimmering, and bubbles appear when you stick the end of a chopstick or wooden spoon in the oil. If using a thermometer, bring the oil to 350 degrees F (180 degrees C).

Whisk the batter to remix and add half the wings, tossing to coat. One by one, let the extra batter drizzle off the wings and place into the hot oil. Repeat until you have a single layer across the bottom of the pot. Cook for 6-7 minutes or until they turn a light golden brown - they will stick to the bottom at first, just let them cook for 30 seconds before trying to move them, and they should come up effortlessly.

Transfer to a wire rack or strainer and let cool for a few minutes.

Add back to the oil and cook for 6-7 more minutes or until golden brown and crispy. Transfer to a lined plate. Repeat with the second batch.

Add wings to a large bowl and drizzle with the sauce. Toss gently until fully coated.

Serve immediately, sprinkled with Sesame Seeds (to taste) and Scallion (to taste).

A quick and easy chocolate mousse recipe that’s rich in flavor and as fluffy as a dream cloud? This chocolate mousse recipe is all that and more. With HERSHEY’S cocoa or HERSHEY’S SPECIAL DARK cocoa and a few other simple ingredients, you can create a scrumptious, no-bake mousse. With light, fluffy and creamy chocolate mousse ready to be licked clean from the bowl, you can also add any topping you like. Try shaving a milk chocolate bar or adding fresh fruit. Better yet, crumble graham crackers and sprinkle marshmallows on top for the ultimate s’more dessert. You’ll have your friends asking how to make chocolate mousse after the first bite every time.

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Top Tags

CERTO Grape Jelly

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Chicken Sticky Rice Dumplings

CERTO Strawberry-Pineapple Jam

CERTO Plum Jam Recipe

CERTO Grape Freezer Jelly

Korean Fried Chicken

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