Jellies and Jam recipe collection

Peanut butter thumbprint cookies filled with cherry preserves. Soft, nutty peanut butter dough with a jewel-toned jelly center in every bite.

Pear cranberry conserve made with dried pears and fresh cranberries simmered into a thick, ruby-colored spread. Just four ingredients, no pectin needed.

Italian-style pickled artichokes preserve tender artichoke hearts in herbed olive oil with garlic, bay, basil, oregano, and optional chiles after a two-stage vinegar cure.

Pickled green tomatoes packed with garlic, celery, hot peppers, and dill in a vinegar brine. A simple home canning recipe for end-of-season unripe tomatoes.

Plums in Port preserves whole plums in a cinnamon-orange syrup spiked with tawny port wine. A stunning canned fruit for cheese boards, desserts, and holiday gifts.

Try this tasty recipe that's made with yuzu. Can be used as side dish with any meal, perfect for the summer!

Red pepper and ginger marmalade slow-cooks sweet peppers with orange zest, fresh ginger, and garlic into a glossy savory jam. Great with lamb, roast chicken, or cheese.

Old-fashioned ripe cucumber catsup made with overripe cucumbers, vinegar, sugar, cinnamon, and cloves. A heritage condiment perfect for using up end-of-season garden cucumbers.

Sadza, the staple Zimbabwean corn porridge made from white cornmeal and water. Two ingredients, one pot, and a thick, starchy side that's the foundation of Southern African meals.

Salsa gruda is a chilled fresh tomato salsa with crushed coriander seeds, mustard seeds, and a splash of red wine vinegar. A no-cook condiment built for grilled chicken or fish.

Chilled coleslaw loaded with boiled shrimp in a tangy lemon-mayo dressing spiked with Worcestershire, mustard, and Tabasco. A coastal side dish that gets better overnight.

Homemade sour cherry syrup with just four ingredients. Stir into sparkling water for a tart refresher or drizzle over ice cream, mousse, and frozen desserts for a burst of cherry flavor.

A fresh, ginger-spiked vegetable relish with carrots, red peppers, onions, and cucumber in a sweet vinegar brine. No canning needed. Chill overnight and serve for up to 3 days.

Enjoy this succulent dish made with a tantalizing sauce comprised of hot pepper jelly.

Tony's salad dressing: a balsamic-and-white-wine vinaigrette boosted with parmesan, fresh oregano, basil, and a splash of soy sauce. House dressing flavor that beats anything bottled.

An intensely savory Vietnamese anchovy dipping sauce (mam nem) with fresh pineapple, garlic, chili, and fish sauce. The essential condiment for beef fondue and grilled meats.