Jellies and Jam Recipes

Plums in Port preserves whole plums in a cinnamon-orange syrup spiked with tawny port wine. A stunning canned fruit for cheese boards, desserts, and holiday gifts.

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.

Warm sweet corn salsa with butter, jalapeno, cilantro, tomato, and rice vinegar. A light butter sauce salsa made with fresh corn kernels, perfect over chicken or lobster.

Pear cranberry conserve made with dried pears and fresh cranberries simmered into a thick, ruby-colored spread. Just four ingredients, no pectin needed.

Use this paste to give your sandwiches a brand new experience.

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

Homemade apricot-raisin jam with lemon and orange juice creates a thick, spreadable preserve perfect for gift-giving and holiday baking.

Homemade mint jelly with fresh mint leaves, vinegar, sugar, and pectin. A classic condiment for roast lamb that sets up crystal clear and bright green in about 20 minutes.

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.

No-cook strawberry kiwi freezer jam with fresh fruit and pectin. Bright, fresh-tasting jam that sets at room temperature and stores for months in the freezer.

Honeyed peach preserves: ripe peaches and orange peel cooked down with honey, sugar, and a touch of almond extract. Old-fashioned canning project for biscuits, toast, and gifting.

Easy rhubarb jam made with just three ingredients: fresh rhubarb, sugar and a packet of Jello for instant flavor and color. No pectin, no thermometer, 20 minutes start to jar.

Hummus Bi Tahini (Chick Pea and Sesame Puree) recipe

An easy to make jam that's so tasty, you'll end up using it on almost everything!

Jelly bean confetti cake with cream cheese, butter, and miniature jelly beans baked in a fluted Bundt pan. A colorful, fun celebration cake dusted with powdered sugar.

Homemade Chinese duck sauce from fresh plums and apricots simmered with ginger, mustard seed, cinnamon, and apple cider vinegar. A sweet-tangy condiment that needs two weeks to mature in the jar.