534 jams jelly recipes

Pretty pink jelly combining apple juice and fresh crushed strawberries with liquid pectin. Boils for just 1 minute. Seal with paraffin wax for shelf-stable preserves. Makes 3.5 cups.

Indian-spiced chutney with dried apricots, golden raisins, and currants flavored with garlic, ginger, and cayenne for a sweet-hot condiment.

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.

Smoky Thai chili paste with fried shallots, garlic, and dried chilies for authentic tom yum soup and pad thai flavor at home.

Enjoy this succulent dish made with a tantalizing sauce comprised of hot pepper jelly.

Try this tasty recipe that's made with yuzu. Can be used as side dish with any meal, perfect for the summer!

Mustard fruit chutney with pear, mango, and raisins simmered in apple cider vinegar with dry mustard, ginger, and red pepper flakes. Served cold.

Dried tomato salad dressing made by soaking sun-dried tomatoes in red wine vinegar with basil, thyme, and rosemary in olive oil. No cooking needed, just 6-12 hours to marinate.

Old-fashioned seven-day sweet pickles brined with apple cider vinegar, sugar, and pickling spices. This slow canning method yields 7 pints of crunchy, sweet cucumber pickles worth the wait.

An intensely savory Vietnamese anchovy dipping sauce (mam nem) with fresh pineapple, garlic, chili, and fish sauce. The essential condiment for beef fondue and grilled meats.

Crisp, colorful Chinese pickled vegetables in sweet-sour brine. Carrots, radish, cucumber, and peppers ferment for a week to create the perfect tangy condiment.

Salsa cruda with fresh tomatoes, tomatillos, Anaheim chiles, and jalapeños in a cumin-lime dressing. A no-cook fresh salsa that improves overnight and keeps for weeks.

Mama Stamberg's cranberry relish with raw cranberries, onion, sour cream, and horseradish. The famous NPR Thanksgiving recipe that's frozen then thawed for a shocking pink, tangy condiment.

Fresh cilantro salsa with chopped tomatoes, serrano or jalapeno chile, garlic, onion, and red wine vinegar. A no-cook Mexican pico de gallo that doubles as a guacamole base.

Homemade ketjap manis (Indonesian sweet soy sauce) from dark brown sugar, soy sauce, molasses, galangal, and cilantro. Stores for months at room temperature.

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.