76 pepper jelly recipes

Barbecued pork ribs with currant glaze rubs ribs in ginger, coriander, and paprika, then bastes them with a sweet-tart red currant, orange juice, and Dijon mustard glaze in the final 15 minutes. Glossy ruby-jeweled finish.

Sauteed turkey cutlets with a quick citrus currant pan sauce made from orange juice, lemon juice, currant jelly, and tarragon finished with butter.

Orange glazed caribou roast seared at high heat, then braised with orange juice, allspice, and juniper berries. Finished with a currant jelly and bitters glaze for wild game done right.

Fillet mosaic of woven sole, salmon, and spinach strips poached in fish stock and served on a roasted red pepper sauce with white wine and apple jelly. A stunning, restaurant-quality fish presentation.

Slow-simmered corned beef brisket glazed with currant jelly, served alongside stir-fried cabbage with red pepper, vinegar, and caraway seeds. A stunning twist on the classic boiled dinner.

Just try to keep family and friends out of the kitchen with this roast that is sure to feed everyone's hunger.

Add some flavor to your pork tenderloin with this succulent recipe that uses currant jelly and a variety of spices.

Jamaican jerk chicken legs baked with hot pepper sauce, cinnamon, and allspice, then crowned with a sweet-spicy papaya salsa. Caribbean island flavors over a bed of rice.

Sweet-tangy apple jelly glaze spiked with curry powder, mustard, and white wine. This 5-minute sauce adds sophisticated flavor to roasted meats or grilled vegetables.

Designed for the grill, this leg of lamb is butterflied and marinated in balsamic and mint for easy grilling. Perfect for a summer cook-out or Easter dinner.

Pork 'n' spicy apples: pan-seared pork loin cutlets topped with sauteed Granny Smith apples in a steak sauce, apple jelly, and cinnamon glaze. Classic sweet-spicy pairing ready in 40 minutes.

Sweet raisin sauce for ham or tongue made with brown sugar, currant jelly, apple cider vinegar, Worcestershire, cloves, and mace. Make-ahead friendly and ready in 20 minutes.

Spice-rubbed pork ribs finished with a sweet-tart currant jelly glaze spiked with orange juice, lemon, and Dijon mustard. Grilled low and slow until the meat pulls clean.

Pork ribs rubbed with ginger, coriander, and paprika, grilled low and slow, then glazed with a sweet-tart red currant jelly and Dijon mustard finish. Elegant enough to pair with a Cabernet.

These delicious meatballs can be used as a simple appetizer or can accompany pasta to complete a main dish.

Caribbean-style baby back ribs marinated in a from-scratch sofrito with annatto oil, cilantro, Anaheim chile, guava jelly, and coffee liqueur. Baked low and slow until tender.