1,106 jelly recipes

Homemade strawberry jelly from fresh berries, sugar, and liquid pectin. Crush, strain through a jelly bag, boil hard for 30 seconds, and you've got jewel-bright jelly ready to jar.

Classic jelly roll cake with light sponge wrapped around your favorite jam and dusted with confectioners sugar. Vintage rolled cake recipe in 45 minutes flat.

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.

Old-fashioned jelly cookies: buttery shortbread rounds sandwiched with red raspberry jelly and dusted in powdered sugar. The kind that gets softer and better as the jelly soaks in.

Orange jelly made with frozen orange juice concentrate, lemon juice, and Certo liquid pectin. A quick no-cook jelly that sets in jars without any boiling water bath processing.

Brighten up your mornings with this delicious jelly that can be used for toast or peanut butter and jelly sandwiches.

Old-fashioned currant jelly uses just two ingredients: fresh currants and sugar. Traditional cook-and-strain method without commercial pectin. Bright tart-sweet jelly for toast, lamb, or thumbprint cookies.

If you're tired of the same old berries, then this recipe is for you! Made of green gooseberries, this delicious jelly is sure to add a new taste to your breakfast.

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.

Old-fashioned raspberry jelly with no commercial pectin: apples provide natural set, raspberries give the flavor. Traditional jelly-bag technique for a clear, pure-fruit preserve.

Homemade mint jelly with fresh mint leaves, vinegar, sugar, and pectin. A classic condiment for roast lamb that sets up crystal clear and bright green in about 20 minutes.

Jelly bean confetti cake with cream cheese, butter, and miniature jelly beans baked in a fluted Bundt pan. A colorful, fun celebration cake dusted with powdered sugar.

Crab-apple jelly made with just two ingredients: fresh crabapples and sugar. No added pectin needed because crabapples are naturally high in pectin. A classic old-fashioned preserve with a gorgeous ruby color.

A delicious jelly made of parsley leaves, fruit pectin and lemon juice that tastes great with crackers.

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

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.