1,010 james jam recipes

No-cook Sichuan dipping sauce with crushed Sichuan peppercorns, black soy sauce, rice vinegar, sesame oil, and chili oil. Tongue-tingling, savory, and ready in 15 minutes flat.

Stuffed eggplant pickles filled with minced cabbage, red bell pepper, garlic, and dill, tied with softened celery ribs and fermented in vinegar brine. A traditional Middle Eastern style pickle ready in 2 to 3 weeks.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

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.

Indonesian sambal ikan transforms tuna into a spicy-sweet coconut relish with shallots, garlic, and candlenuts. Serve hot or cold as a bold condiment or side dish.

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

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.

Golden State chutney with dried California figs, apple, and lemon simmered in molasses, brown sugar, and warm spices. Pairs with pork, lamb, or chicken.

Perfect for the Autumn season, this delicious jam will make you forget about fresh fruit!

Barbecue spice rub with paprika, chili powder, cumin, coriander, and a hint of curry for beef steaks like T-bone, tenderloin, and sirloin. Mix once, use all grilling season.

Peanut butter thumbprint cookies filled with cherry preserves. Soft, nutty peanut butter dough with a jewel-toned jelly center in every bite.

In this recipe, we use whole wheat pastry flour and all purpose flour, reduce the amount of the sugar, let the cookies appear much more healthy.

Homemade golden peach butter with cinnamon, cloves, and lemon zest. Slow-simmered from ripe peaches and water bath canned for pantry storage. A beautiful holiday gift or toast topper.

Ninfa's green sauce is the legendary Houston Tex-Mex table dip: simmered green tomatoes, tomatillos, and jalapeños puréed with avocado, cilantro, sour cream, and garlic. Pale jade, creamy, dangerously dippable.

Thai red or green curry paste: a homemade aromatic blend of chilies, shallots, garlic, lemongrass, shrimp paste, ginger, and coriander. The from-scratch base for authentic Thai curries.

Salsa gruda is a chilled fresh tomato salsa with crushed coriander seeds, mustard seeds, and a splash of red wine vinegar. A no-cook condiment built for grilled chicken or fish.