Hot Pepper Jelly and Pecan Brie Bites

Last night I went to a holiday party for my tennis friends. Everyone was asked to bring an appetizer. I knew my day was going to be packed, but I didn’t fret about what to make because as long as I have fillo shells in the freezer and brie in the fridge, I know I can make something that is going to be as pretty as it is tasty.

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The versatile pre-cooked phyllo dough mini shells are the key to these quick appetizers. In the winter I add a slice of brie, cook until the cheese melts, and add a topping, such as Grandma’s Cranberry Chutney or homemade cranberry sauce. In the summer, I assemble a quick treat by putting a spoonful of chicken salad into each shell and topping it with half a grape.

Last night, at the tennis party, my friend and fabulous cook, Mindy showed up with a very similar appetizer to mine only her brie bites were topped with Oakley’s Spreadalicious Sweet and Hot Pepper Jelly and a yummy, lightly salted, toasted pecan. The mix of spicy-sweet pepper jelly, toasted pecans, savory brie, and the crunchy fillo shell kept me coming back for more. I intend to adopt her version.

About Oakley’s Spreadalicious Sweet and Hot Pepper Jelly
Before I moved to the South, I had not a clue what hot pepper jelly was. By my first Christmas here, I knew it well; hot pepper jelly poured over a brick of cream cheese and served with a bowl of Wheat Thins was the appetizer du jour back then.

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Today, that spicy-sweet jelly, made from an assortment of sweet and hot peppers, is more likely to be spread over a log of goat cheese and sprinkled with toasted chopped nuts and a few leaves of thyme for color.

The recipe that follows is for the foundation of the brie bite: the fillo shell and melted brie. What you top it with is up to you. The beauty of this recipe is you can experiment with toppings based on what you have on hand.

Ingredients for 30 Brie Bites:
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2 boxes pre-cooked Athens Mini Fillo Shells (15 shells per box)
8 ounces brie cheese

Toppings:
Sweet and hot pepper jelly or cranberry chutney
Toasted pecans, whole or chopped (recipe follows)
Thyme leaves (optional)

Instructions:
Preheat oven to 350º. Line a small roasting pan with parchment paper.

Remove the snowy white rind that covers the wheel of brie. Or, not. The rind is completely edible and whether to leave it or remove it is a personal choice. It adds a mushroomy taste that I’m not crazy about in these tarts, but am fine with when I eat brie unadorned on a cracker. Slice the brie into small square slices that will fit into the fillo shells.

Arrange fillo shells on the lined roasting pan. Place a cheese slice in each shell.
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Bake for 5-7 minutes or until cheese is melted. Remove pan from oven. dsc_0080
Top brie with a small blob of topping. Place pan back in the oven for a minute to warm the topping. Serve warm.

Mindy likes to toast pecans ahead of time with a bit of melted butter and a touch of seasoned salt mixed with sea salt. Her pecans, prepared this way, are addictive.

Lightly Salted Toasted Pecans

Preheat oven to 300º

Melt 2 tablespoons of butter in a sauce pan. Turn heat off. Add one pound of pecans. Toss. Add one shake of seasoned salt and a sprinkle of sea salt. Toss. Taste and adjust seasoning.

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Line a baking sheet with parchment paper. Spread nuts in a single layer. Roast for 25-30 minutes or just until you can smell them in the oven. Addictive, I tell you.

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In Nashville, you can buy Oakley’s Sweet and Hot Pepper Jelly in the Tennessee Products section of Kroger or in many gift shops around town. Out of towners can order it online.

Other crowd-pleasing appetizers:
Roasted Tamari Almonds
“Croatian Cheese” a Flavorful and Exotic Appetizer Made with Feta and Goat Cheese
Grandma’s Italian Fried Cauliflower
50 Ways to Make a Frittata
A Quick and Easy Baked Hummus and Feta Appetizer

LET’S STAY CONNECTED!

Follow my photos of vegetables growing, backyard chickens hanging out, and dinner preparations on Instagram at JudysChickens.

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© 2014-2017 Judy Wright. All rights reserved. Photos and text may only be used with written consent.

Crab Apple Jelly

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The first year that I noticed my two crab apple trees were loaded with fruit, it was because my mother was outside cutting branches from them to use in floral arrangements for a party.

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My mother would make beautiful arrangements from random plants when she visited; crab apple decorations shouldn’t have surprised me. What did surprise me was the trees were loaded with gorgeous, red fruit and the fruit was edible. The next year, I picked every last crab apple off those trees and canned my first jars of crab apple jelly.

Growing Crab Apples

We have two crab apple trees in our backyard, both planted by the Nashville Electric Service through their Tree Replacement Program. It took about five years for them to start producing fruit. They are hardy and do not require extra care.

The trees bloom in mid-April.

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If pollinated, they set their fruit in early May.

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The fruit starts ripening in September and is ready for harvest by mid-October.

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Harvest day

This fall, when I went to check on my trees for fruit, they were bare. I have no idea what happened; the trees were loaded in early August. Fortuitously, my good friend Deb Hudson’s, crab apple tree was full of fruit and my husband and I were able to pick fourteen pounds in no time.

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It’s raining crab apples, hallelujah!

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Making Jelly

Jelly is made from the strained juice of cooked whole fruit, whereas jam is made with thin-skinned berries or tree fruits (the ones with easily extracted nuts, i.e. peach) that are crushed and the pulp retained. Both jellies and jams use a high concentration of sugar as the preserving agent and rely on pectin for the congealing or thickening agent.

Making jelly requires two cooking steps. First, fruit is cooked and strained to release the pectin from the fruit’s cell walls. Second, the pectin-laden juice is boiled vigorously with sugar until the sugar and water concentration hit the sweet spot — the point at which the mixture will congeal when it is at room temperature.

That sweet spot is known as the “set point” in the world of jelly-making. If you cook the jelly mixture past the set point, you end up with hard candy. If you don’t cook it long enough, you end up with a fruity syrup. Get it right, and you have a home-made delicacy at the ready in your refrigerator. This very small risk of utter failure, that, let’s face it, is of no consequence to the world, is one of the things that make successful jelly-making such a thrilling and deeply satisfying experience for cooks.

Establishing the set point can be tricky. There’s a reason you never see the direction “cook jelly until it sets” in a cookbook. If you cooked the fruit mixture until it thickened to a gel, by the time it cooled, it would indeed be hard candy. Instead, you need to learn how to test for the set point while you are cooking so you can remove the mixture from the heat at the correct time. Fortunately, cooks have developed a few time-honored methods for making this determination that we’ll get to.

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To improve your chances of achieving a good set, it helps to understand the key players in the process: pectin, sugar, and acid.

Pectin Demystified

The word pectin comes from the Greek “pekitikos” and means curdled or congealed. As fruit is cooked, its cells expand and rupture, releasing pectin into the pulp. Pectin strands are complex chains of carbohydrates found in the leaves, stems, flowers, and fruits of plants. Pectin gives structure to plants.  Accordingly, as fruit becomes overripe, its pectin content diminishes, and the fruit looses its shape. Jelly is made from a balanced mixture of strained fruit juice and sugar, held together by a webby network of these long pectin strands.

Before you begin making jelly, it helps to have an idea about the natural pectin content of the fruit you are preserving. Check out this chart to learn the pectin and acid content of most fruits. One thing you will notice right away is that pectin and acid levels often correspond to one another.

Acid? What’s acid got to do with it?

Acid helps release pectin from fruit. Later, it helps with the gelling process by creating the right environment for pectin strands to bond. It also improves the color and flavor of jelly. Some fruits are acidic by nature, especially the tart ones like crab apples and cranberries. Others, like pears and strawberries, are sweet and subsequently lower in acid. They often need an outside source of ascorbic acid. Lemon juice is the most common acidifier used when making jams and jelly.

Sugar 

Sugar is a mighty natural preservative. It is right up there with salt as an ingredient that will draw out moisture from fruit and stop micro-organisms from growing and spoiling food. Don’t add sugar to fruit until after it has softened as sugar inhibits the release of pectin. Once the fruit is softened and ready to be boiled down, the addition of sugar helps the pectin to gel.

Fruit juice needs sugar, and lots of it to preserve fruit for long-term storage. As a rule of thumb, add sugar to juice using a 1:1 ratio (one cup juice gets one cup sugar) for high-pectin, high-acid fruits. You can play around with this amount as you gain experience with the various amounts of pectin and acid in fruit.

Testing for Set Point

To test for set point, first take the pot off the heat. I use the “flake” or “sheeting” test. Scoop up about a teaspoonful of hot liquid with a wooden spoon. Let the liquid sit there for five seconds to cool slightly and then tilt the spoon and watch the liquid drip. In the beginning, the drops will drip in a steady stream indicating the liquid needs to boil more. Soon, the drops will form into tiny triangles indicating the pectin network is forming. When the mixture is ready, the last drops pouring off will run together. This is known as sheeting.

By removing the test liquid from the heat and air-cooling it, you’ve given yourself a quick glimpse of what the liquid will do when it cools down to room temperature. You’ve made an educated guess.

Photo Timeline of Sheeting Test

11:36 (stream), 11:54 (small triangle drop), 12:02 (sheeting). Know that the timing is different for every batch of jelly as it all has to do with how much water needs to be evaporated from the juice and how long that will take.

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Take a look at my post on making grape jelly to learn about making jelly that requires the addition of commercial pectin.

Recipe for a Small Batch of Crab Apple Jelly

My husband and I made two batches of jelly; one was a small batch that used 3.5 pounds of apples and the other was a large batch that used the remaining 10.5 pounds. It took 12 minutes for the small batch to reach set point and 45 minutes for the large batch. The difference in time was due to the large amount of water that had to be evaporated from the large batch.

Before you start cooking wash jelly jars in the dishwasher. You want the jars to be warm when you fill them. Boil the lids in water for five minutes before using. Use tongs to handle jars and lids.

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Small Batch Jelly Yield: 6 cups

Ingredients:
3½ pounds firm, crab apples (8-9 cups) which yield 3½-4 cups of juice
Enough water to be level with apples in the pot (3-4 cups)
3  5-inch sprigs fresh rosemary
zest of half a lemon
about 4 cups granulated sugar (1 cup sugar: 1 cup juice)

Mise en place for cooking the fruit

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Mise en place for cooking juice and sugar mixture to make jelly

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Instructions

First: Cook the Fruit

Wash crab apples and remove leaves and most of the stems. Inspect fruit for rot and black spots. Discard less than perfect fruit.

Place apples, zest, and rosemary in a 6-8 quart stainless steel saucepan. Pour water into the pot until it is level with the crab apples, about 3-4 cups. Do not add sugar, yet.

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Bring fruit and water to a boil over medium heat. Turn heat to low and simmer for 15 minutes, stirring occasionally.

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Remove pot from heat and use a potato masher to break up the apples. Return to heat and continue to simmer until fruit is soft — another 5 or 10 minutes. Do not cook longer because you will run the risk of destroying the pectin.

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Place a muslin-lined sieve over a large, clean bowl. Pour cooked fruit in and allow mixture to drain overnight. If you push it through the sieve with force, your juice will likely become cloudy.

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Measure juice. You should have about four cups. If you don’t, place a heavy object on top of the pulp to slowly release more juice. Sometimes I drizzle a little hot water over the pulp and use what drips out to make up the difference and get me to four cups.

Next: Make the Jelly

Pour juice into a clean, deep, wide, heavy-bottomed saucepan that allows room for boiling a liquid that is going to froth and rise about four inches.

Bring fruit juice to a simmer over medium heat. Add sugar and stir over low heat until sugar has dissolved.

Turn up the heat to medium and bring mixture to a low rolling boil. A rolling boil is when the entire surface of the liquid is boiling, not just the edges.  After five minutes start checking the juice for set point. Remove the pot from the heat each time you check.

At first, the rolling boil will be frothy and rise up the sides of the pot. Watch carefully and control the frothiness by adjusting the heat. Otherwise, the mixture will boil over and make a mess.

As the mixture cooks, it changes from a frothy boil

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to a ploppy boil.

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Continue to test for sheeting until you reach set point. Immediately remove pot from heat it is reached. Skim any surface residue with a slotted spoon.

Here’s a photo of sheeting from my recipe for my oven-roasted strawberry jam. This set point test method works for both jellies and jams.

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Finally: Store the Jelly

Ladle hot jelly into clean, warm jars, leaving ¼ inch of headspace. Wipe the rims with a clean damp cloth. Cap them and turn them upside down and allow to cool. This helps give the jars a good seal without processing, but unless they are processed in a boiling water bath, they will need to be stored in the refrigerator until ready to use. Alternatively, you could heat process them.

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Crab apple jelly tastes equally great on toast or served alongside roasted pork or chicken.

Another floral arrangement with crab apples!

Flowers by Mary

Beautiful floral arrangements, delicious jelly, and gorgeous colorful fruit — crab apple trees give a lot of bang for the buck. Plus, they are good pollinators.

Other Posts About Making Jelly, Jam, and Chutney
How to Make Grape Jelly (and grow the grapes)
Grandma’s Cranberry Chutney
Oven-Roasted Strawberry and Rosemary Jam
Raising Sorghum Cane

LET’S STAY CONNECTED!

Follow my photos of vegetables growing, backyard chickens hanging out, and dinner preparations on Instagram at JudysChickens.

Never miss a post: sign up to become a follower of the Blog.

© 2014-2017 Judy Wright. All rights reserved. Photos and text may only be used with written consent.

Oven-Roasted Strawberry and Rosemary Jam

Summer. In. A. Jar. The local strawberry season is too short; just six weeks long. Have you ever wanted to capture the smell and flavor of a just-picked, warm, lusciously ripe strawberry? If so, try making a jar of this oven-roasted strawberry and rosemary jam with a touch of lemon juice or balsamic vinegar. This recipe was given to me by my friend, Malinda Hersch, Program Director at The Nashville Food ProjectMalinda made it for TNFP’s Patron’s Party gift baskets.

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The idea for this post started when I read in Edible Nashville, a gorgeous publication on local food trends, that the first Tennessee strawberries were coming in. On a whim, I emailed Hank Delvin at Delvin Farms to see if his strawberry crop was ripe. He said they were getting ready to pick that morning and invited me to join them.

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I love driving out to Delvin Farms in College Grove. It’s a beautiful drive, and I know I’ll always learn something new about organic farming practices from Hank or his dad. Check out this post from last year when I chronicled a morning spent gleaning vegetables for TNFP at Delvin Farms. The most interesting tidbit I learned on this visit was the concept of incomplete pollination. Like for many of you, I’ve seen the results of incomplete pollination, misshapen berries like the ones in the picture below, I just didn’t know there was a name for it — or a reason.

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Some misshapen berries are lovely!

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Hank plants new June-bearing strawberry plants in long rows of plastic-covered raised beds every September. The plants go dormant in the winter and start growing again in the spring. The plastic keeps the weeds out and helps to warm the soil in the early spring.  Once the delicate flowers start blooming, it is imperative that the blooms be protected from frost.

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To this end, whenever the temperature dips, Hank’s staff has to cover each row of strawberries with agricultural cloth. This past spring there were six frosts in the three weeks preceding the first harvest.

Plant Sex

Strawberries are considered self-pollinators, and as such, their male and female parts are on the same flower. It takes gravity, the wind, rain, and insect pollinators to move the pollen across the flower to pollinate it. If the plants are covered, the wind and bees can’t do their part, thus, a higher incidence of incomplete pollination.

I was amazed to see the plants’ leaves waving in the wind, a wind I couldn’t even feel.

Pistils and stamens. Remember them?

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The strawberry flower is not your typical flower. Yes, it has the male parts which are the yellow pollen coated anthers known as stamens. And it has the female part called an ovule that connects to an ovary and collectively is known as the pistil. However, whereas most flowers only have one pistil, the strawberry is an aggregate fruit and has as many as 500 spike-like ovules, each one an immature egg needing to be pollinated so it can produce seed. The more of those ovules that get pollinated, the bigger, puffier, and more perfect the strawberry.

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The Recipe!

Yield: 4 cups of jam
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8 cups (2 quarts) strawberries, stems removed and berries quartered
4 cups granulated sugar
¼ cup lemon juice or balsamic vinegar
4 bushy sprigs fresh rosemary (1/2 ounce).

Clean and hull two quarts of strawberries. Figure on four cups of berries per quart container.

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Slice berries into lengthwise quarters.

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Add strawberries and sugar to a mixing bowl, stir and allow to macerate, which means to break down and soften.

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Allow berries to macerate for two hours, or up to 24 hours, stirring regularly to re-incorporate the sugar that sinks to the bottom. Don’t skip this step. It’s what helps the berry chunks to keep their shape.

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Squeeze the juice out from one large lemon and set aside.

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Pour the macerated strawberries and lemon juice or vinegar into a saucepan. Bring to a full rolling boil over high heat watching carefully, so the juice doesn’t boil over. A rolling boil is one that doesn’t stop boiling when you stir it.

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Once the mixture reaches a full boil, reduce the heat and simmer uncovered for ten minutes. About five minutes into the cooking time, add the rosemary sprigs, stir, and continue to simmer.

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The lemon juice and vinegar are acids and when heated help release the pectin in berries. Pectin is a gum-like substance that is needed to “set” jams and jellies. It occurs naturally in fruits, but more can be added in the form of powder if a faster set is desired.  For more on pectin, read my posts about making grape jelly and crabapple jelly.

Now it is time to roast the berries.
Preheat oven to 150º. If your oven’s lowest temperature setting is a little higher than that, that is fine. You could even set the oven to convection roast and cook it in half the time, but I prefer the slow cook method.

Pour the mixture, including the rosemary, into a  13″ by 18″ baking pan. Place pan on the middle oven shelf and roast for 10 hours, or until the syrup is thickened and has a gel-like appearance. I often put it in the oven at bedtime and take it out the next morning.

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How to test hot jelly for gel formation: Use a chilled wooden spoon to scoop up the preserves. Allow to cool and then tilt the spoon, so jam starts to drips. If the drips form a triangle-shaped thick flake, it is ready. Don’t get too hung up here with the testing. After 10 hours, assume it is going to be great!

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Ladle into four 8-ounce hot, clean jars using a large-holed funnel and either
1) process in a water bath for 10 minutes, using the appropriate two-part jar caps, aka “canning,” or
2) cover with lids, turn upside down, allow to cool, and store in the refrigerator, right side up, until ready to use, or
3) freeze in plastic containers.

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I love the combination of strawberries, sugar, and balsamic vinegar, so I often substitute four tablespoons of balsamic vinegar for the lemon juice. The vinegar not only flavors the jam, but it gives it a smoother, earthier taste than the lemon juice.

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This jam is great spooned over @judyschickens granola and plain, low-fat yogurt.

About The Nashville Food Project

The Nashville Food Project brings people together to grow, cook and share nourishing food, with the goals of cultivating community and alleviating hunger in our city. Their primary fundraising event, Nourish, will take place on Thursday, July 20th this year in the gorgeous dining hall at Montgomery Bell Academy.

Other Recipes with Strawberries
Strawberry Rhubarb Pie
Very Berry Clafoutis

Other Jelly Recipes
Crabapple Jelly
Grape Jelly

Other Breakfast Foods
DIY Yogurt and Yogurt Cheese
Sorghum, Oats, and Cranberry Granola
The Biscuit King
Mom’s Monkey Bread, circa 1970

LET’S STAY CONNECTED!

Follow my photos of vegetables growing, backyard chickens hanging out, and dinner preparations on Instagram at JudysChickens.

Never miss a post: sign up to become a follower of the Blog.

© 2014-2017 Judy Wright. All rights reserved. Photos and text may only be used with written consent.

The History of the Peanut Butter and Jelly Sandwich

🎧Pea-nut, peanut butter, and jelly.🎧  Barney sang it, and so do the Boy Scouts. Peanut butter and jelly sandwiches are, after all, a Made in America sandwich.

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Growing grapes last year led to me making my first batch of grape jelly, the thought of which brought me back to my childhood, and an Internet rabbit hole of learning the history of the PB&J sandwich. Portions of this history of the PB&J sandwich were first described in another post I wrote, How to Make Grape Jelly (and grow the grapes).

1843: Horticulturist, Ephraim Wales Bull, chose a wild grapevine that thrived in his backyard, to begin work on cultivating a purple grape that would grow well in harsh New England weather.
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1854: After many years of research, Bull developed a cultivar he liked and named it the Concord grape after his hometown of Concord, MA. He sold his vines for $5 each and made a small fortune as Concord grapes became a popular strain. Since plant varieties were not patent-protected at the time, nurserymen were free to grow and sell their own plants made with cuttings from his original vine and Bull died a poor man. Here is a good story about it. His gravestone read: “Ephraim Wales Bull, the Originator of the Concord grape . . . He Sowed Others Reaped.”  I digress.
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1869: Dentist and clergyman, Dr. Thomas Welch, sought to create a non-alcoholic communion wine for his parishioners using the newly popular Concord grape. In his home kitchen, Dr. Welch prepared a batch of grape juice, bottled it, and using the new sterilization technique developed by Louis Pasteur, he pasteur-ized it. Pasteurization killed the yeast which would have created fermentation. Welch marketed the juice as “Dr. Welch’s Unfermented Wine.”  Grape juice became popular for years to come with the ongoing Temperance Movement and later with Prohibition.
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1880: Dr. Ambrose Straub, another physician, who, in an attempt to get calories into his elderly patients who were unable to chew meat, started crushing peanuts into a nutritious peanut paste. Now, the Aztecs made a peanut paste hundreds of years before, but it was Straub who ran with the idea of a peanut butter product. Oh, and George Washington Carver, the famous botanist, and inventor, he was responsible for encouraging sharecroppers to grow alternative crops to cotton, such as peanuts and soybeans. Carver then went onto to invent and demonstrate hundreds of uses for peanuts to help increase demand for the product. He is considered by many to be the father of the peanut industry.

1893: Dr. Straub attended the Chicago World’s Fair to hawk his peanut paste for medicinal uses. Concurrently, Dr. Thomas Welch’s son, Dr. Charles Welch, brought his new product, Welch’s Grape Juice, to the Fair to introduce it to the masses. Thousands of people sampled these two new products. Little did Drs. Straub and Welch know that together, their products would one day lead to the most popular sandwich in America.
Poster advertising the World's Columbian Exposition

1901: Ms. Julia Davis Chandler, a writer for The Boston Cooking-School Magazine of Culinary Science and Domestic Economics, may have been the first person to introduce the peanut butter and jelly sandwich to the nation. She wrote, “For variety, some day try making little sandwiches, or bread fingers, of three very thin layers of bread and two layers of filling, one of peanut paste, whatever brand you prefer, and currant or crabapple jelly for the other. The combination is delicious, and as far as I know, original.” Imagine PB&J as an elegant tea sandwich.
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1903: Dr. Straub invented the peanut mill and took out a patent on it. He sold all commercial rights to the peanut spread to Mr. George Bayle, owner of Bayle Food Products, who became the first commercial vendor of peanut butter. Straub continued to perfect his grinding mills. Mr. Bayle took his “peanut butter” product to the St. Louis World’s Fair in 1904 and sold out in three days.
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1918: The Welch family developed a grape jam spread and called it Grapelade. 100% of their initial production was bought by the military for WW1 soldiers’ meal rations. After the war, the soldiers, now civilians, requested more grape jam for home use and in 1923, Welch’s introduced Concord Grape Jelly to meet that increased post-war demand.

1928: “The best thing since sliced bread.” Otto Frederick Rohwedder, an engineer from Davenport, Iowa, invented the bread-slicing machine that automated the production of pre-sliced bread in commercial bakeries.
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1930: Wonder Bread started selling the sliced bread commercially. This surely helped lead to the rise of sandwich-making in the American household.

1929-1939: During The Great Depression, PB&J sandwiches were commonplace in school lunch boxes. Jelly was sweet and wet and was the perfect companion to help peanut butter not stick to the roof of the mouth. It also wouldn’t spoil unrefrigerated in a lunchbox, another bonus. More importantly,  the sandwiches were nutritious, and children liked them. With the automated production of peanut butter, jelly, and pre-sliced bread, the PB&J sandwich was on its way to becoming a very popular sandwich.
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1941-1945: During WW2, at least half of Welch’s production of grape juice and jelly were earmarked for the military and hospitals. Both peanut butter and jelly were part of the U.S. soldier’s meal rations. Soldiers came to rely on peanut butter and jelly sandwiches for meals in the field. Take a look at this video created by Steve1989, who reviews MRE’s and Rations on YouTube. This one on RCI (Ration, Combat, Individual) rations from the Korean War shows you what it was like to eat peanut butter and jelly while in the field.

Squirm alert: it is almost impossible to watch this video without wanting to yell at the kid and tell him not to eat that jelly!

Post War: Peanut butter and jelly sandwiches became even more popular as thousands of soldiers returned to civilian life and continued to want PB&J sandwiches.
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1962: I’ll close with this memorable Welch’s Grape Jelly ad featuring The Flintstones, a cartoon that was popular on Saturday mornings during the Sixties when I was growing up.

Afterschool snack for my six brothers in the Seventies. Nice memories!

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LET’S STAY CONNECTED!

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© 2014-2017 Judy Wright. All rights reserved. Photos and text may only be used with written consent.