Jellies and Jam recipe collection

Chinese cold jellyfish salad tossed with shredded rainbow vegetables, sesame oil, and toasted sesame seeds. A banquet-style appetizer famous for its crunchy texture and minimalist dressing.

Old-fashioned seven-day sweet pickles brined with apple cider vinegar, sugar, and pickling spices. This slow canning method yields 7 pints of crunchy, sweet cucumber pickles worth the wait.

A sweet-and-tangy canned squash relish with green tomatoes, bell peppers, onions, mustard seeds, and celery seeds in a vinegar-sugar brine. A farmhouse preserve that turns garden surplus into jars of condiment gold.

No-cook raspberry jelly using Certo liquid pectin and fresh squeezed berry juice. Set at room temperature, then store in the freezer for bright, fruity flavor all year long.

Ajvar: smoky Balkan roasted pepper and eggplant spread with garlic, lemon, and olive oil. The 'Serbian caviar' that goes on grilled meats, fresh bread, and cheese boards.

Homemade ketjap manis (Indonesian sweet soy sauce) from dark brown sugar, soy sauce, molasses, galangal, and cilantro. Stores for months at room temperature.

Lemon apple marmalade made with just four ingredients: lemons, Granny Smith apples, water, and sugar. No added pectin needed since the apples provide natural pectin.

Mama Stamberg's cranberry relish with raw cranberries, onion, sour cream, and horseradish. The famous NPR Thanksgiving recipe that's frozen then thawed for a shocking pink, tangy condiment.

Phanang Curry Paste (Nam Prik Kaeng Phanang) recipe

Old-fashioned pumpkin preserves with lemon and mixed spices, slow-macerated overnight in sugar then boiled until clear and glossy. A heritage canning recipe for fall.

Rasta redfish marinade is a Caribbean-style chutney made from unripe mangos, tamarind, malt vinegar, ginger, and hot chilies. Simmered, pureed, and ready to transform grilled fish.

If you omit the raw egg, you still get a nice sauce. According to an ancient proverb, "Garlic is as good as 10 mothers." If the latest flu bug has hit your house--and whose has escaped--you may be ready to test claims for garlic's medicinal powers.

Here are a couple of recipes for almond pudding. There are lots of variations of this dish some using dairy products, some using gelatin and some using agar agar and some combining them. It IS good! This first one is more "from scratch". The second uses almond extract.

Homemade apple-pear butter with orange juice and orange zest, slow-cooked until thick and spreadable, then canned in a boiling-water bath. A classic fall preserve that keeps for months.

Homemade sugar-free apple butter sweetened with frozen apple juice concentrate and spiced with cinnamon and cloves. No pectin, no canning required - just refrigerate.

Homemade apricot butter with fresh apricots, orange juice, and orange zest cooked down to a thick, spreadable preserve. Properly water-bath canned for year-round pantry storage.