Jellies and Jam Recipes

Homemade garam masala with roasted coriander, cumin, cardamom, cinnamon, cloves, peppercorns, and nutmeg. A fragrant Indian spice blend ground fresh for maximum aroma.

Whipped cream cheese spread with ginger marmalade, orange juice, honey, and fresh zest. A five-minute no-cook spread for bagels, scones, or toast.

Ginger peach plum butter: a 10-minute microwave fruit spread with diced peaches, plums, and warm ginger. Sugar-free and ready for toast, yogurt, or scones.

Golden State chutney with dried California figs, apple, and lemon simmered in molasses, brown sugar, and warm spices. Pairs with pork, lamb, or chicken.

Blender-easy Thai green curry paste made with fresh green chilies, lemongrass, galangal, purple shallots, and cilantro. Blend everything smooth, store refrigerated, and you've got curry magic ready.

Two-ingredient honey butter: softened butter creamed with honey for a silky spread that turns plain biscuits, muffins, or cornbread into something special. No mixer needed.

Indian hot spice mix dry-roasted with cumin, dried chiles, peppercorns, cardamom, cinnamon, mustard seeds, and fenugreek. A homemade garam masala with serious heat.

No-bake jelly bean noodle nests made with chow mein noodles, melted marshmallows, and butter. Fun Easter treat kids can shape and fill with colorful jelly beans.

Jelly Christmas Eyes are sandwich cookies with a window cutout showing raspberry or strawberry jelly through the center, coated in sugar. A festive holiday cookie plate classic.

Old-fashioned jelly cookies: buttery shortbread rounds sandwiched with red raspberry jelly and dusted in powdered sugar. The kind that gets softer and better as the jelly soaks in.

Old-fashioned jelly top cookies made with molasses, lard, and warm spices. Rolled, dipped in egg white and sugar, then topped with a jewel of firm jelly.

Whole Bartlett pears cored and filled with currant jelly, wrapped in golden puff pastry and baked, served pooled in Calvados caramel sauce. A bakery-window dessert that looks impossible but isn't.

Simple homemade kimchi with napa cabbage, garlic, ginger, scallions, and red pepper flakes. Salt-brined overnight and packed into jars for quick fermentation.

Kythoni peltes is a traditional Greek quince jelly scented with rose geranium leaves and lemon juice. A slow, old-world preserve that turns jewel-pink as it sets.

Lamb rib chops broiled under a rosemary-garlic quince jelly glaze. A 15-minute dinner-party main with a sweet-savory lacquer that caramelizes under the broiler.

New Zealand salmon steaks poached in foil with lemon and butter, chilled until the natural juices set into jelly, then served cold with warm Hollandaise sauce.