365 jams jelly recipes

Thick-cut cowboy steak rubbed with smoky chipotle paste, grilled over high heat, then slathered with homemade jalapeno jelly. Includes a from-scratch pepper jelly recipe.

Two-ingredient ham glaze: peach jam stirred with chopped candied ginger and thinned with water. Sweet, gingery shine that caramelizes into a sticky lacquer over baked ham.

A tasty jelly that tastes amazing with plain or toasted bread. Can also be stored in jars and used as Christmas gifts for your relatives!

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.

Two-ingredient strawberry conserve made with just fresh strawberries and sugar. No pectin, no additives. Slow-cooked to a glossy, spreadable set.

Garlic or shallot jelly made from infused white wine vinegar, sugar, and pectin. Sweet, savory, and tangy with subtle alliums. Perfect with cream cheese or roast meats.

Chinese cold cucumber salad with soy sauce, sesame oil, and white wine vinegar. A crisp, no-cook side dish that comes together in minutes with just six ingredients.

Fresh cilantro-lime salsa with jalapenos and garlic. A bright, no-cook Mexican salsa verde that works chunky or pureed, ready in 10 minutes with just 5 ingredients.

Garlic marinated olives with lemon, bay leaves, thyme, peppercorns, and sherry. A make-ahead antipasto jar that gets better every day in the fridge.

Spicy cranberry jalapeno sauce simmered with brown sugar, apple cider vinegar, and fresh cilantro. A sweet-hot condiment that wakes up turkey, pork, or a block of cream cheese.

Phanang Curry Paste (Nam Prik Kaeng Phanang) recipe

Homemade herb or mint jelly with fresh herb infusion, sugar, apple cider vinegar, and liquid pectin. A glossy, fragrant condiment for roast lamb, cheese, and toast.

Strawberry-orange spread made with frozen strawberries, fresh orange juice, orange zest, and pectin. A quick freezer jam that's ready in 20 minutes with no canning equipment needed.

Chinese pickled pigs' ears simmered with ginger and vinegar, then chilled in a sweet-sour brine with cucumber, carrot, red onion, and bell pepper. A classic Cantonese cold appetizer.

Guacamole de la Mixteca: an authentic Oaxaca-region guacamole with ripe avocado, white onion, serrano chile, and cilantro. Mashed chunky in a molcajete, no lime, no fuss.

Made two bunches, one was orange jelly, and the other was lemon jelly. Both were great condiment. Everyone liked it, so it never lasted too long in our house.