Jellies and Jam Recipes

Japanese sunomono dressing with rice vinegar, lemon, wasabi, and fresh ginger for cucumber pickles. A tangy, slightly spicy dressing with no cooking required.

Homemade gochujang (Korean hot sauce) fermented from meju, glutinous rice flour, barley malt, chili powder, and salt. A traditional month-long fermentation project that yields 4 gallons.

Chocolate peanut butter cheesecake on a peanut butter cookie and chocolate wafer crust, topped with white chocolate peanut butter glaze and a chocolate drizzle.

Ginger dipping sauce for steamed crab with fresh ginger, light soy sauce, vinegar, and sugar. A classic Chinese-style condiment that comes together while the crab steams.

Chili-spiced chicken breast with fresh avocado salsa, tomato, and lime on corn tortillas. A quick, healthy Mexican-style microwave dinner in under 25 minutes.

Easy kimchi for first-timers: salted napa cabbage fermented with green onion, garlic, ginger, and dried chile in a simple brine. No fish sauce, no special paste. Let it bubble on the counter, then chill the funky, sour, crunchy result.

Poached salmon steaks gently cooked in a lemon-and-vegetable broth, served with creamy horseradish sauce. A light low-calorie classic for dinner parties or healthy weeknights.

Creamy curry dip made with mayonnaise, honey, ketchup, curry powder, and hot sauce. Served in a hollowed red cabbage bowl with raw vegetables for a stunning party appetizer.

Traditional Scottish carrageen pudding set in a ring mould with lemon milk and egg, served with rhubarb compote and a scarlet rosehip or redcurrant sauce.

Homemade kimchi with napa cabbage, daikon, cucumber, and turnip seasoned with garlic, ginger, and chili flakes. Salt-brined overnight and fermented in the fridge.

Peanut butter and jelly streusel bars with a brown sugar PB cookie base, strawberry jam middle, and oat-crumble topping. The lunchbox sandwich reinvented for the cookie tray.

Homemade kimchi with napa cabbage, daikon radish, scallions, garlic, ginger, pear, and cayenne pepper. Salt-brined and fermented for 3 days in a traditional crock method.

Peanut butter and jelly muffins with chunky peanut butter baked into buttermilk batter, then topped with melted jelly and chopped peanuts fresh from the oven.

Pear-plum spread made with fresh pears, red plums, cinnamon, cloves, and ginger with no added sugar. A spiced fruit butter you can process for canning or store in the fridge.

Apricot mustard combines prepared sweet-hot mustard with apricot preserves and dry mustard for an aged condiment with serious bite. A three-ingredient project that mellows beautifully over weeks.

Blueberry ketchup blends ripe berries with tomato, plums, ginger, and warm spice into a savory-sweet condiment. Pair with grilled meats, cheese boards, or burgers for unexpected depth.