1,086 jelly recipes

Indonesian sambal ikan transforms tuna into a spicy-sweet coconut relish with shallots, garlic, and candlenuts. Serve hot or cold as a bold condiment or side dish.

A spicy sweet pepper sauce that's made from scotch bonnet chile peppers and bell peppers.

Indian mayonnaise dressing with curry powder, fresh ginger, mango chutney, and cayenne blended smooth. A creamy, spiced condiment for salads, wraps, or grilled meats.

Perfect for the Autumn season, this delicious jam will make you forget about fresh fruit!

Poached salmon steaks gently cooked in a lemon-and-vegetable broth, served with creamy horseradish sauce. A light low-calorie classic for dinner parties or healthy weeknights.

Chocolate pecan cookie slices shaped into logs, baked, then cut on the diagonal and drizzled with white chocolate. A slice-and-bake method that yields 40 elegant cookies.

Green tomato and Granny Smith apple chutney with ginger, mustard seeds, and warm spices. A tangy, spiced preserve for using up end-of-season unripe tomatoes.

Three-ingredient banana condiment with lemon and raisins simmers into a thick, jammy spread for jolof rice. Make it ahead and store for weeks of West African flavor.

Whipped cream cheese spread with ginger marmalade, orange juice, honey, and fresh zest. A five-minute no-cook spread for bagels, scones, or toast.

Mexican salsa dip stirs together fresh tomatoes, green chiles, black olives, scallions, olive oil, and vinegar for a chunky no-cook party salsa with tortilla chips. Best after a brief rest.

Three-ingredient cheesy salsa dip made with sharp cheddar cheese spread, jarred salsa, and fresh cilantro. Melts in the microwave in 5 minutes for instant game day snacking.

Concentrated homemade mint syrup made from 8 cups of fresh mint leaves steeped overnight, then boiled into a thick syrup. Dilute with water or sparkling water for mint drinks.

Homemade herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix in minutes and store in jars for seasoning chicken, vegetables, and meat.

Homemade mustard cooked with dry mustard, white wine, vinegar, and egg yolks. One base recipe, four variations: lime, tarragon, spicy, and tomato. Keeps a month in the fridge.

Fresh mint-coriander chutney with jalapenos, ginger, and a tadka of sputtering mustard and cumin seeds. A vibrant Indian green chutney for samosas and curries.

Blender-easy Thai green curry paste made with fresh green chilies, lemongrass, galangal, purple shallots, and cilantro. Blend everything smooth, store refrigerated, and you've got curry magic ready.