1,086 jelly recipes

Whole wild goose roasted low and slow, basted with an orange-tarragon glaze made with currant jelly and port wine. Carved tableside with a glossy citrus sauce.

These delicious meatballs can be used as a simple appetizer or can accompany pasta to complete a main dish.

Avocado Mousse Melba blends avocado with sweetened condensed milk and lemon, folds into whipped cream, and serves with raspberry Melba sauce on decoratively swirled cream. A restaurant-worthy dessert.

Spice-rubbed pork ribs finished with a sweet-tart currant jelly glaze spiked with orange juice, lemon, and Dijon mustard. Grilled low and slow until the meat pulls clean.

Pork ribs rubbed with ginger, coriander, and paprika, grilled low and slow, then glazed with a sweet-tart red currant jelly and Dijon mustard finish. Elegant enough to pair with a Cabernet.

Tender roast duckling with Marsala wine-grape sauce combines microwave speed and conventional oven crispness for special occasion duck dinners without the wait.

Halloween is coming, make these cute yet delicious cupcakes for your Halloween party. Everyone will love them.

Lemon tea snow with strawberry sauce: a light, airy gelatin dessert flavored with lemon and instant tea, beaten with egg whites into a cloud. Served with a warm-set strawberry-currant sauce. Retro Southern tearoom fare.

No-bake chow mein noodle nests with melted marshmallows, butter, and jelly beans make a fun Easter or spring treat kids love to shape with their hands.

Fresh berry tarts: a pair of giant 10x15 inch sheet tarts with vanilla cream over sweet pie crust, one tart piled with glazed cherries, the other with glossy blueberries.

Pork tenderloin medallions with Bing cherry sauce: pan-seared pork simmered in a sweet-tart glaze of currant jelly, raspberry vinegar, orange juice, and tarragon. Topped with fresh cherries. A dinner party showstopper.

Poppyseed thumbprint cookies with Grand Marnier, orange zest, and currant jelly centers. Buttery shortbread-style cookies with a subtle crunch and jewel-toned filling.

Classic peach Melba: vanilla ice cream crowned with a poached peach half, glossy raspberry-currant sauce, crushed macaroons, and a piped collar of whipped cream. Auguste Escoffier's signature dessert from 1893.

Curry-dusted chicken and cubed sweet potatoes simmer in apple juice with a fresh chili kick and a touch of apple jelly for sweetness. A 30-minute one-skillet dinner that's fruity, warming, and totally unexpected.

Fillet mosaic of woven sole, salmon, and spinach strips poached in fish stock and served on a roasted red pepper sauce with white wine and apple jelly. A stunning, restaurant-quality fish presentation.

Peach pizza pie: a 12-inch shortbread crust topped with fresh peaches and a currant-jelly orange glaze, finished with whipped cream. A summer dessert dressed up like a fruit tart.