711 jelly recipes

Pico de gallo, the classic Mexican rooster's beak salsa, made with diced tomato, white onion, cilantro, serrano chiles, lime, and salt. Crisp, fresh, never mushy. The 10-minute taqueria staple.

Homemade gochujang (Korean hot sauce) fermented from meju, glutinous rice flour, barley malt, chili powder, and salt. A traditional month-long fermentation project that yields 4 gallons.

Pork Belly is roasted with lots of garlic and sage, it is very easy to make, and loaded with the flavor!

Homemade jalapeno mustard with yellow and black mustard seeds, toasted coriander, garlic, and white wine. A spicy, grainy condiment with real heat from fresh jalapenos.

Very berry salsa is a sweet-savory fruit salsa of blueberries and strawberries with Vidalia onion, blueberry vinegar, and toasted almonds. Served over sorbet or with pork and poultry.

Gourmet seasoning salt blends salt with dry mustard, oregano, marjoram, thyme, curry powder, garlic, celery seed, and dill. An all-purpose herb salt for everyday cooking.

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.

Creamy curry dip made with mayonnaise, honey, ketchup, curry powder, and hot sauce. Served in a hollowed red cabbage bowl with raw vegetables for a stunning party appetizer.

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

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.

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.