266 liquid recipes

Blushing grapefruit marmalade turns ruby red grapefruit and lemon into a pink-blush preserve with bittersweet citrus depth. A traditional small-batch marmalade with liquid pectin set.

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.

Another type of jelly to add to your collection and to your sandwiches!

Simple vegetarian sesame vegetable rice bowl with brown rice, stir-fried mixed vegetables, toasted sesame seeds, and liquid aminos. A clean, wholesome weeknight dinner in 40 minutes.

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.

Turn your favorite soda into homemade jelly with just 4 ingredients and 15 minutes. A fun, easy canning project that works with any carbonated beverage from grape soda to cola.

Laulau with pork and salted butterfish wrapped in luau and ti leaves, baked low and slow until fork-tender. A simplified oven version of this traditional Hawaiian dish that serves nine.

Salmonettes are Southern-style fried salmon (or tuna) patties leavened with baking powder and the reserved canning liquid to puff up light and crisp in hot oil. Five-ingredient pantry dinner ready in 15 minutes.

Homemade banana butter made from 10 ripe bananas, maraschino cherries, and pectin. This spreadable fruit preserve yields 8 to 9 half-pints for gifting or stocking the pantry.

A sweet pepper jelly made from ground bell peppers, sugar, vinegar, and fruit pectin. Bright, tangy, and spreadable, this Swiss-style relish is a canning pantry staple.

Dilled asparagus marinated in olive oil, dill pickle juice, and chopped dill pickles with garlic. A tangy no-cook side dish served cold on lettuce, great for summer meals.

Jewish-style kasha and mushroom knishes: flaky puff pastry pouches stuffed with toasted buckwheat groats, caramelized onions, and mushrooms. Poppy seed-topped and bite-sized for parties.

Soutzouki, the traditional Greek grape-and-walnut candy. A chewy grape-juice gel thickened with pectin, studded with whole walnuts and rolled into a log to slice. Naturally fruit-sweet, no candy thermometer needed.

Low-calorie broccoli omelet with cottage cheese and fresh herbs, started on the stovetop and finished in the oven. A high-protein breakfast that stays light.

Homemade buckwheat pasta made with semolina and buckwheat flour using a pasta machine. A nutty, earthy fresh pasta with rustic Italian character in just a few ingredients.

Old-fashioned coconut fudge candy shaped into little haystacks. Brown sugar, butter, and shredded coconut cooked to soft-ball stage, then dropped onto wax paper. Makes about 60 pieces.