140 jams jelly recipes

Try this fruity jelly that is delicious on crackers, sandwiches and even toast!

Pickled nasturtium seeds brined in salt water, layered with tarragon and horseradish, then preserved in spiced white wine vinegar. A peppery homemade caper substitute.

Retro beet jelly made with orange Jell-O and a kick of horseradish. A jiggly, tangy side dish that pairs brilliantly with turkey, ham, and holiday roasts.

Canned peach halves soaked in a warm Kahlua syrup with brown sugar, cinnamon sticks, tarragon vinegar, and citrus zest. An elegant no-bake condiment or dessert topping.

Jelly-glazed ham scored in diamonds and basted with a sweet-tangy grape jelly, dry mustard, and horseradish glaze that caramelizes into a sticky, burnished crust.

Homemade citrus Dijon mustard with fresh lemon, lime, or orange juice, honey, and grated zest. Four ingredients, no cooking, ages for two weeks then refrigerate.

Savory seasoned oyster crackers tossed with olive oil, garlic powder, Worcestershire sauce, and chicken broth. A crunchy, snackable twist on classic Chex mix.

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.

Try this tasty recipe that's made with yuzu. Can be used as side dish with any meal, perfect for the summer!

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.

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 beer mustard made with dry mustard, brown sugar, turmeric, and flat beer. No cooking required. Bold, tangy, and ready after a quick chill.

Savory cucumber jelly with grated cucumber, vinegar, onion, and pimientos set in unflavored gelatin. A cool, tangy Southern side for cold meats and fish.

Homemade red chile oil with dried piquin or cayenne peppers steeped in hot vegetable oil for 12 to 24 hours. Just 2 ingredients. The longer it sits, the spicier it gets.

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

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.