Jellies and Jam Recipes

Traditional lemon marmalade with just two ingredients: thinly sliced lemons and sugar. Bittersweet, glossy, and laced with suspended citrus peel. A classic breakfast preserve.

Christmas compote jam blends dried figs, dates, apricots, three nuts, and candied orange in a quince-juice base spiced with cinnamon, clove, cardamom, and star anise. A three-day European holiday preserve worth every step.

Homemade hot pepper jelly with bell peppers, jalapenos, and apple cider vinegar set with pectin. A sweet-hot spread perfect over cream cheese with crackers.

Sadza, the staple Zimbabwean corn porridge made from white cornmeal and water. Two ingredients, one pot, and a thick, starchy side that's the foundation of Southern African meals.

Cajun-seasoned chicken breasts pan-glazed with melted hot pepper jelly, fresh ginger, red onion, and white wine vinegar. A sweet-spicy-tangy one-skillet chicken dinner from a Delmarva cooking contest finalist.

Old-fashioned grape conserve simmered with sugar, lemon, and chopped nuts until thick and spreadable. A classic fruit preserve that goes beyond basic jam with added texture and citrus brightness.

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.

Three-ingredient honey jelly made with just honey, water, and liquid fruit pectin. Boil, jar, and enjoy pure honey flavor in spreadable form. Makes 6 jars.

Smoky, spicy black bean pesto made with ham hock, jalapeños, garlic, and cilantro stems. A thick, spreadable paste for tacos, chips, or as a bold side dish. Makes 3 cups.

Smoky Thai chili paste with fried shallots, garlic, and dried chilies for authentic tom yum soup and pad thai flavor at home.

Simple two-ingredient gooseberry jam made with fresh gooseberries and sugar. No pectin needed for this old-fashioned preserve that sets naturally with a bright, tart flavor.

Green Pepper Jalapeño Jelly with Red Pepper Flakes recipe

Thai jungle curry paste (kaeng paa) pounded from shallots, garlic, galangal, lemongrass, dried chilies, kaffir lime leaf and shrimp paste. Fiery, herbal base for water-based Thai curries.

Homemade lemon shred marmalade with fine lemon peel and grapefruit, cooked low and slow with no added pectin. Just four ingredients for a classic citrus preserve.

This wonderfully golden Marmalade is a real treat on scones or used as a tart filling.

Fresh tomato salsa with bell pepper, jalapeno, garlic, cilantro, and lime, brightened with red wine vinegar and chili powder. The chunky homemade salsa that beats jarred every time, served fresh or rested for deeper flavor.