559 kelly recipes

Traditional green tomato mincemeat with suet, raisins, apples, oranges, and warming spices simmered low for hours. A homestead recipe for filling pies, tarts, and turnovers from the late-season garden haul.

Make your meat feel special with this marinade made from a variety of spices.

Vanilla buttermilk panna cotta with fresh strawberry jam on top. A make-ahead individual dessert that sets in small glasses and feeds six for dinner parties or date nights.

Easy to make homemade almond that tastes better than anything you can buy at the store. Simple, natural, just one ingredient.

Homemade apple marmalade with bright lemon zest and liquid pectin for perfect spreadable texture. Cook fresh apples into smooth sauce, then turn it into jammy goodness in minutes.

Sweet-spicy conserve with dried apricots, crystallized ginger, citrus zest, and nuts simmered until thick and glossy.

Jewel-toned apple rings preserved in a brandy-spiked sugar syrup and water bath canned for year-round enjoyment. A stunning edible gift or garnish that captures fall in a jar.

Homemade garam masala with roasted coriander, cumin, cardamom, cinnamon, cloves, peppercorns, and nutmeg. A fragrant Indian spice blend ground fresh for maximum aroma.

Old-fashioned ripe cucumber catsup made with overripe cucumbers, vinegar, sugar, cinnamon, and cloves. A heritage condiment perfect for using up end-of-season garden cucumbers.

Sugar-free peach spread made with just fresh peaches, allspice berries, and water. A naturally sweet fruit butter for canning with no added sugar or pectin.

Sweet watermelon rind preserves made with a lime water soak, lemon, and ginger in a simple sugar syrup. A two-day heritage canning project that transforms scraps into glistening jars of gold.

Old-fashioned currant conserve with raisins, fresh oranges, and raspberry juice simmered into a thick, jewel-toned preserve. A heritage canning recipe that turns summer fruit into year-round gold.

A fresh, ginger-spiked vegetable relish with carrots, red peppers, onions, and cucumber in a sweet vinegar brine. No canning needed. Chill overnight and serve for up to 3 days.

Homemade beer mustard made with dry mustard, brown sugar, turmeric, and flat beer. No cooking required. Bold, tangy, and ready after a quick chill.

Sweet and tangy zucchini relish with red and green peppers, turmeric, and mustard. A beautiful canning recipe that turns summer's bounty into 16 jars of gold.

The variety of spices in this recipe help create a wonderful aroma in the kitchen. Can be used in place of any seasoning or marinade!