Jellies and Jam Recipes

Homemade dried apple jelly made with just four ingredients and no added pectin. Boil dried apple slices into a concentrated juice, sweeten with sugar and lemon, then cook to a gorgeous, spreadable set.

Mock raspberry jam made from green tomatoes, sugar, and raspberry Jello. Just three ingredients, 20 minutes of boiling, and you have a sweet, fruity spread that tastes surprisingly like the real thing.

Freshly ground spice blend with turmeric, coriander, cumin, and cardamom, toasted in a pan until fragrant. Make your own curry powder in five minutes and never go back to the jar.

Old-fashioned nectarine and raspberry preserves with whole fruit suspended in a glossy, lightly thickened syrup. No commercial pectin, just sugar, lemon, and time.

Make your own apple butter using your slow cooker.

Banana-Green Mango Chutney pairs ripe bananas with unripe mango, fresh ginger, serrano chile, and raisins in a tangy sweet-hot sauce. Ready in 30 minutes and keeps refrigerated for 2 weeks.

Homemade red pepper jelly with sweet bell peppers, apple cider vinegar, chili powder, and liquid pectin. A sweet-tangy preserve perfect over cream cheese appetizers.

Old-fashioned elderberry grape jelly: foraged elderberries and half-ripe grapes simmered, strained, and boiled with sugar to a sheeting set. No commercial pectin needed thanks to the under-ripe grape skins.

Jalapeno jelly made with fresh jalapenos, bell peppers, vinegar, and liquid pectin. A sweet-hot pepper jelly for pouring over cream cheese, glazing meats, or gifting in jars.

Georgia peach conserve slow-simmered with orange, lemon, raisins, and chopped pecans. A Southern fruit preserve with citrus brightness and nutty crunch, sealed in sterilized jars.

Pico de gallo, the classic Mexican rooster's beak salsa, made with diced tomato, white onion, cilantro, serrano chiles, lime, and salt. Crisp, fresh, never mushy. The 10-minute taqueria staple.

Make your meat feel special with this marinade made from a variety of spices.

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.

Orange Harvard beets in a glossy, sweet-tart sauce made with fresh orange juice, orange zest, and cornstarch. A sugar-free twist on the classic using sugar substitute.

Fig or strawberry jam cooks fresh figs and sugar with strawberry-flavored gelatin for an easy two-step preserve with a soft, spreadable set without traditional pectin.

No cook peachy orange jam captures fresh summer peaches, juicy orange, and maraschino cherries in a bright freezer jam. No boiling the fruit, no canning gear, just stir, jar, and let it set. Tastes like sunshine on toast.