Jellies and Jam recipe collection

Peanut butter and jelly muffins with chunky peanut butter baked into buttermilk batter, then topped with melted jelly and chopped peanuts fresh from the oven.

Peanut butter and jelly muffins made with whole wheat flour, crunchy peanut butter cut into the dry mix, and a hidden spoonful of fruit preserves in the center of each one.

Peanut butter and jelly streusel bars with a brown sugar PB cookie base, strawberry jam middle, and oat-crumble topping. The lunchbox sandwich reinvented for the cookie tray.

Old-fashioned pear conserves with ground lemon, orange, and raisins cooked down with sugar until thick. No pectin needed for this chunky, citrus-bright preserve.

Pear honey is a Southern-style fruit spread made from ground pears, apples, and orange cooked down with sugar until thick and golden. No actual honey needed.

Pear-plum spread made with fresh pears, red plums, cinnamon, cloves, and ginger with no added sugar. A spiced fruit butter you can process for canning or store in the fridge.

Homemade pepper jelly with sweet bell peppers, banana peppers, and apple cider vinegar. Colorful marmalade-style slices suspended in a sweet, tangy jelly.

Cajun-seasoned chicken breasts pan-glazed with melted hot pepper jelly, fresh ginger, red onion, and white wine vinegar. A sweet-spicy-tangy one-skillet chicken dinner from a Delmarva cooking contest finalist.

Pickled African peaches spiced with turmeric, cumin, cardamom, ginger, and chili in a sweet vinegar syrup. A complex condiment that improves over two weeks.

Pickled nasturtium seeds brined in salt water, layered with tarragon and horseradish, then preserved in spiced white wine vinegar. A peppery homemade caper substitute.

Old-fashioned pickled peaches: small ripe peaches studded with cloves and put up in a sweet, spiced cider vinegar syrup. The Southern relish tray classic that bridges canning season and Christmas dinner.

Pickled peppers or chilies in vinegar brine, with optional olive oil top layer. Versatile pantry preserve for sandwiches, charcuterie, or stir-frys.

Chinese pickled pigs' ears simmered with ginger and vinegar, then chilled in a sweet-sour brine with cucumber, carrot, red onion, and bell pepper. A classic Cantonese cold appetizer.

Plum conserve with oranges and walnuts: a rich, old-fashioned preserve of plums and whole ground oranges simmered with raisins and sugar, studded with walnuts. A nutty, jammy spread for toast and cheese.

Poached salmon steaks gently cooked in a lemon-and-vegetable broth, served with creamy horseradish sauce. A light low-calorie classic for dinner parties or healthy weeknights.

Port wine jelly made with port, fresh grape juice, sugar, and liquid pectin. A jewel-toned preserve that pairs with cheese boards, roasted meats, and holiday gift giving.