Jellies and Jam recipe collection

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.

This wonderfully golden Marmalade is a real treat on scones or used as a tart filling.

These are amazing instant cheesecake, very easy to make, and so delicious.

Ramps piquante simmers wild Appalachian ramps in sharp cheddar sauce sparked by Worcestershire and white wine vinegar. Spooned over crisp toast for an earthy spring brunch.

Old-fashioned raspberry jelly with no commercial pectin: apples provide natural set, raspberries give the flavor. Traditional jelly-bag technique for a clear, pure-fruit preserve.

Raspberry-filled jelly doughnuts made from canned biscuits, dipped in butter and rolled in cinnamon sugar. A clever shortcut that tastes like the real thing.

Smooth shrimp butter spread made with fresh shrimp, cream cheese, butter, and hard-boiled egg blended silky in a food processor. A rich, molded appetizer for crackers.

Homemade red chile oil with dried piquin or cayenne peppers steeped in hot vegetable oil for 12 to 24 hours. Just 2 ingredients. The longer it sits, the spicier it gets.

Rhubarb conserve with orange, lemon zest, and chopped nuts simmered until thick, glossy, and clear. A chunky fruit preserve with citrus brightness and nutty crunch for toast, scones, or gifting.

Homemade ripe plum jelly made with liquid pectin and fully ripened fruit for a deep, sweet spread that sets beautifully every time. A classic preserving recipe with just five ingredients.

Roasted tomato and mint salsa with fire-blackened Roma tomatoes, serrano chiles, cilantro, fresh spearmint, lime, and orange zest. A smoky, herbaceous Southwestern salsa for grilled meats or chips.