yup, been doing it for last few years. it is awesome, a few different applications other than 'just' jelly but good on toast, on your sausage biscuit. Or crackers with a hunk of room temp cream cheese in a small bowl ringed with the jelly; just scoop some of both onto the cracker.
When I have a batch that doesnt set (1 of 3 from last night) i use to make a pan sauce for when we fry any kind of cutlet in a pan on the stove - best when you have a light flour coat and cook in butter. After the meat is done you add a small amount of butter, scraping the bits, then a splash of OJ (or apple or pineapple or, whatever) juice to deglase. Couple tbls of jelly to warm and turn off. Add a pat of butter to melt while fixing your plate, stir butter in and a spoon or two over the meat.
if i am lucky enough to have all batches set, I can still use regular jelly just needs a few extra minutes to melt down.
