Jellies and Jam recipe collection

Green Curry Paste (Nam Prik Kaeng Khiew Wah) recipe

Green Pepper Jalapeño Jelly with Red Pepper Flakes recipe

Green tomato and onion pickles with mustard seeds, allspice, and cloves in a sweet cider vinegar brine. A classic canning recipe that preserves end-of-season unripe tomatoes into tangy, spiced pickles.

Homemade gochujang (Korean hot sauce) fermented from meju, glutinous rice flour, barley malt, chili powder, and salt. A traditional month-long fermentation project that yields 4 gallons.

Hulba is a Yemeni fenugreek paste cooked into a hearty hot dip with tomato, lamb, lentils, garlic, and chilies. Traditionally scooped with khobz or Lebanese flatbread.

Old-fashioned jelly top cookies made with molasses, lard, and warm spices. Rolled, dipped in egg white and sugar, then topped with a jewel of firm jelly.

Jelly-glazed ham scored in diamonds and basted with a sweet-tangy grape jelly, dry mustard, and horseradish glaze that caramelizes into a sticky, burnished crust.

Kiwi lime marmalade made in the microwave in just 10 minutes. Fresh kiwi, lime zest, lime juice, and sugar cook down into a bright, tangy spread. No canning required.

Moroccan lamb tagine with fresh artichoke hearts, preserved lemons, olives, and saffron. A slow-braised North African classic with bright, briny citrus finish.

Homemade lemon shred marmalade with fine lemon peel and grapefruit, cooked low and slow with no added pectin. Just four ingredients for a classic citrus preserve.

Linguine with olive-clam sauce made from chopped clams in a creamy roux-based sauce with black olives, wine, garlic, and parsley. A rich, briny pasta dinner ready in 30 minutes.

Mustard fruit chutney with pear, mango, and raisins simmered in apple cider vinegar with dry mustard, ginger, and red pepper flakes. Served cold.

Nuoc cham Vietnamese dipping sauce with fish sauce, chili, garlic, vinegar, and lemon juice. The essential condiment for spring rolls, pho, rice bowls, and grilled meats.

Orange Harvard beets in a glossy, sweet-tart sauce made with fresh orange juice, orange zest, and cornstarch. A sugar-free twist on the classic using sugar substitute.

Made two bunches, one was orange jelly, and the other was lemon jelly. Both were great condiment. Everyone liked it, so it never lasted too long in our house.

A unique and delicious salsa made with english cucumbers and fresh papaya or mango.