526 jellies jam recipes

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

Homemade sugar-free apple butter sweetened with frozen apple juice concentrate and spiced with cinnamon and cloves. No pectin, no canning required - just refrigerate.

A jewel-toned cassis jelly made with crème de cassis, cranberry-apple juice, and liquid pectin. Boozy, fruity, and gorgeous in the jar. Ready to can or refrigerate in under an hour.

A simple and delicious jelly that tastes wonderful with almost everything!

Homemade hot pepper jelly with bell peppers, jalapenos, and apple cider vinegar set with pectin. A sweet-hot spread perfect over cream cheese with crackers.

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.

Homemade Filipino-style banana ketchup simmered with raisins, tomato paste, allspice, cayenne, and dark rum. Sweet, tangy, and warmly spiced. Makes 3.5 cups and keeps for a month.

Old-fashioned pear conserves with ground lemon, orange, and raisins cooked down with sugar until thick. No pectin needed for this chunky, citrus-bright preserve.

Three-ingredient peach conserve made with fresh peaches, sugar, and thinly sliced lemon simmered until thick and glossy. No pectin needed, just patience and ripe fruit for a pure, bright preserve.

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 dried fig jam spiked with dark rum and ground cardamom. Rehydrated figs simmered with lemon and sugar produce a thick, honey-colored preserve that's canning-ready and irresistible on warm toast.

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

Old-fashioned cranberry conserve with raisins, diced orange pulp, and chopped nuts simmered until thick and jammy. A generous holiday preserve for gifting or spreading on toast.

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.

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.