Jellies and Jam recipe collection

Homemade Filipino-style banana ketchup simmered with raisins, tomato paste, allspice, cayenne, and dark rum. Sweet, tangy, and warmly spiced. Makes 3.5 cups and keeps for a month.

Turn your favorite soda into homemade jelly with just 4 ingredients and 15 minutes. A fun, easy canning project that works with any carbonated beverage from grape soda to cola.

Oven-baked triple-stacked quesadilla with Monterey Jack, white cheddar, corn, zucchini, and jalapeno. Served with fresh tomato salsa and creamy avocado relish.

Pickled green cherry tomatoes canned with hot red peppers, garlic, celery, and dill in a vinegar brine. Spicy, tangy fire balls that live up to their name.

Savory cucumber jelly with grated cucumber, vinegar, onion, and pimientos set in unflavored gelatin. A cool, tangy Southern side for cold meats and fish.

Traditional giblet gravy made from turkey giblets simmered into stock, combined with pan drippings and thickened with a butter-flour roux. A rich, from-scratch Thanksgiving gravy with real turkey flavor.

Ginger dipping sauce for steamed crab with fresh ginger, light soy sauce, vinegar, and sugar. A classic Chinese-style condiment that comes together while the crab steams.

Green tomato catsup made with apples, cabbage, bell peppers, and hot chilies in a tangy vinegar brine with pickling spices. A classic big-batch canning recipe for end-of-season tomatoes.

Guacamole de la Mixteca: an authentic Oaxaca-region guacamole with ripe avocado, white onion, serrano chile, and cilantro. Mashed chunky in a molcajete, no lime, no fuss.

Hot cranberry kissel is a Russian-style fruit sauce made with fresh cranberries, lemon peel, cinnamon, and sugar. Partially pureed for texture, served warm over pancakes, waffles, or with sour cream.

Hot wine jelly made with sweet red wine and crushed chili peppers for a sweet-spicy spread. Serve with roasted meats, cheese boards, or crackers for a bold condiment.

Homemade kimchi with napa cabbage, daikon, cucumber, and turnip seasoned with garlic, ginger, and chili flakes. Salt-brined overnight and fermented in the fridge.

A tropical kiwi jam spiked with pineapple juice, fresh lime, and a finishing splash of rum. Tastes like a frozen daiquiri in spreadable form, perfect for toast, yogurt, or homemade gifts.

Three-ingredient lemon caper mayonnaise with fresh lemon zest and chopped capers. A quick condiment for grilled fish, crab cakes, roasted vegetables, or sandwiches.

Bright lemon lime marmalade made from thinly sliced whole citrus fruit cooked with sugar until set. A tangy, bittersweet preserve with no added pectin needed.

Homemade citrus Dijon mustard with fresh lemon, lime, or orange juice, honey, and grated zest. Four ingredients, no cooking, ages for two weeks then refrigerate.