526 jellies jam recipes

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.

Freshly ground spice blend with turmeric, coriander, cumin, and cardamom, toasted in a pan until fragrant. Make your own curry powder in five minutes and never go back to the jar.

Pickled or corned beef (or venison): a traditional barrel-cure brine for beef or wild game using salt, saltpeter, and molasses. Old-fashioned homesteader method for preserving large cuts.

Salsa Bandera is a fresh Mexican salsa with chopped tomatoes, cucumber, radishes, cilantro, and a vinegar-lemon dressing. No cooking required, just chop, mix, and serve with chips.

Chinese cold jellyfish salad tossed with shredded rainbow vegetables, sesame oil, and toasted sesame seeds. A banquet-style appetizer famous for its crunchy texture and minimalist dressing.

Super Moist Jam, Pineapple and Pecan Cake with Caramel Icing recipe

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.

A spicy sweet pepper sauce that's made from scotch bonnet chile peppers and bell peppers.

Indian mayonnaise dressing with curry powder, fresh ginger, mango chutney, and cayenne blended smooth. A creamy, spiced condiment for salads, wraps, or grilled meats.

Peanut muffins with a hidden jelly surprise: tender peanut-studded muffins baked around a molten pocket of fruit jam and topped with a crunchy peanut sprinkle. PB and J in muffin form, ready in about 45 minutes.

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

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.

Chocolate pecan cookie slices shaped into logs, baked, then cut on the diagonal and drizzled with white chocolate. A slice-and-bake method that yields 40 elegant cookies.

Green tomato and Granny Smith apple chutney with ginger, mustard seeds, and warm spices. A tangy, spiced preserve for using up end-of-season unripe tomatoes.

Halloween peanut butter and jelly bread spiders. Frozen bread dough shaped into spider bodies stuffed with PB and strawberry jam, then baked. Three ingredients, one creepy treat.