Jellies and Jam Recipes

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Spiced fruit chutney with pears, apples, cranberries, and currants simmered in apple cider vinegar with ginger, cinnamon, and orange zest. A tart-sweet autumn condiment for cheese, turkey, and pork.

Buttered rum sauce with fresh pineapple chunks in a brown sugar syrup. Dark rum and butter combine with caramelized pineapple for a warm dessert topping that keeps a week.

Chinese-style salsa with sautéed shiitake mushrooms, teriyaki, fresh tomato, scallions, and sesame oil. A savory umami-loaded dip with chili heat and bright cilantro lift.

Homemade pepper jelly with hot chili peppers, green bell peppers, vinegar, and Sure-Jell. Sweet, spicy, and spreadable, this classic Southern condiment pairs perfectly with cream cheese and crackers.

Carrot and rhubarb preserve combines pureed sweet carrots with tart sliced rhubarb. A three-ingredient old-country jam with vibrant color and a bright sweet-tart flavor.

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.

Red pepper and ginger marmalade slow-cooks sweet peppers with orange zest, fresh ginger, and garlic into a glossy savory jam. Great with lamb, roast chicken, or cheese.

Old-fashioned orange marmalade made from scratch with just oranges, sugar, lemon juice, and water. No pectin needed, slow-simmered for 3 hours until naturally set.

Kythoni xysto, a traditional Greek grated quince preserve with cinnamon bark, lemon zest, and toasted almonds. Sets naturally using pectin extracted from the quince peels and cores.

Pretzel seasoning brush made from honey mustard dressing, vegetable oil, and onion powder. Brush on soft pretzels before baking for a tangy, savory golden crust.

Homemade ripe plum jelly made with liquid pectin and fully ripened fruit for a deep, sweet spread that sets beautifully every time. A classic preserving recipe with just five ingredients.

Homemade golden peach butter with cinnamon, cloves, and lemon zest. Slow-simmered from ripe peaches and water bath canned for pantry storage. A beautiful holiday gift or toast topper.

Salsa gruda is a chilled fresh tomato salsa with crushed coriander seeds, mustard seeds, and a splash of red wine vinegar. A no-cook condiment built for grilled chicken or fish.

Homemade herb or mint jelly with fresh herb infusion, sugar, apple cider vinegar, and liquid pectin. A glossy, fragrant condiment for roast lamb, cheese, and toast.

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.