Jellies and Jam recipe collection

Sauce Chien, a spicy Caribbean condiment made with red and green jalapenos, garlic, onion, oregano, and hot vinegar. A fiery French Antillean table sauce for grilled meats and fish.

Swedish strips press into a sheet pan, bake into golden shortbread, then get topped with warm jam and a snow of powdered sugar. One pan, 48 bars, zero rolling required.

A tangy-sweet piccalilli relish made with salted green tomatoes, fresh corn, bell peppers, and red onion in a spiced vinegar-sugar brine. Keeps for weeks in the fridge. Great on burgers and hot dogs.

A 3-ingredient strawberry jelly made with lemon-flavored gelatin and frozen strawberries. No cooking, no canning, and it sets in the fridge in about 2 hours.

This makes a delicious filling for cakes and tarts and can also be used as a spread for biscuits, scones or croissants.

A sweet-tart dipping sauce blended from dates, raisins, ginger, and cider vinegar. Smooth, warm, and built to drizzle over grilled kebabs, skewers, and roasted meats.

A fiery, tangy Vietnamese chili dipping sauce made with dried red chilies, garlic, fish sauce, and fresh lemon. Ready in 10 minutes with no cooking required.

Transform vibrant yellow tomatoes into a sweet, tangy preserve with hints of lemon, ginger, and warm spices. Perfect for spreading on toast, pairing with cheese, or gifting to friends. This recipe yields a beautifully translucent jam with a thick, glossy syrup.

A spicy sweet pepper sauce that's made from scotch bonnet chile peppers and bell peppers.

A tasty jelly that tastes amazing with plain or toasted bread. Can also be stored in jars and used as Christmas gifts for your relatives!

Homemade apple marmalade with bright lemon zest and liquid pectin for perfect spreadable texture. Cook fresh apples into smooth sauce, then turn it into jammy goodness in minutes.

Another type of jelly to add to your collection and to your sandwiches!

Homemade fruit sweeteners made by reducing frozen juice concentrates into thick, syrupy natural sugar substitutes for baking and cooking without refined sugar.

Indian-spiced chutney with dried apricots, golden raisins, and currants flavored with garlic, ginger, and cayenne for a sweet-hot condiment.

Homemade apricot-raisin jam with lemon and orange juice creates a thick, spreadable preserve perfect for gift-giving and holiday baking.

Traditional calf's feet jelly made from boiled calf's feet with cinnamon, lemon, white wine, and egg whites for clarification. A classic Victorian-era gelatin set in molds and served cold.