Jellies and Jam recipe collection

Homemade peach butter with just three ingredients: peaches, sugar, and water. Slow-cooked until thick and spreadable with intense, concentrated peach flavor.

Three-ingredient peach conserve made with fresh peaches, sugar, and thinly sliced lemon simmered until thick and glossy. No pectin needed, just patience and ripe fruit for a pure, bright preserve.

Sugar-free peach spread made with just fresh peaches, allspice berries, and water. A naturally sweet fruit butter for canning with no added sugar or pectin.

Childhood PB&J turned into a two-layer peanut butter cake filled with more peanut butter and red jelly, topped with fluffy seven-minute frosting. Nostalgic birthday cake for grown-ups.

Chocolate peanut butter cheesecake on a peanut butter cookie and chocolate wafer crust, topped with white chocolate peanut butter glaze and a chocolate drizzle.

Peanut butter and jelly French toast sandwiches dipped in egg batter and pan-fried in butter. A kid-friendly breakfast that combines two classics in one.

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.