1,086 jelly recipes

Glazed barbecued beef brisket simmered fork-tender then finished on the grill with your choice of three glazes: honey-spice, apple-mustard, or apricot. A two-stage method for smoky, glossy brisket.

Braised duck breast in a peach-orange cream sauce with mushrooms, honey, and guava jelly. An elegant French-inspired dish finished under the broiler.

A zesty and versatile sauce, perfect for game, ham, roasts, or tongue. A blend of spices, wine, and citrus for a delightful flavor.

Pear and apricot tart layers fanned pears and apricot halves over almond paste filling in a buttery almond pastry, then glazes with apple jelly. A bakery-worthy fruit tart for special occasions.

Kurant vodka cheesecake baked in a water bath with a graham cracker-almond crust, topped with fresh strawberries glazed in strawberry jelly spiked with more Kurant vodka. A showstopper dessert.

Tender banana sheet cake rolled around sweetened whipped cream, topped with glazed raspberries. An elegant dessert that looks impressive but uses simple ingredients.

Two tender white cake layers filled with strawberry buttercream and brushed with melted strawberry jelly, then frosted in billowy whipped cream. A show-stopping spring celebration cake that serves 24.

A delicate sponge cake rolled around a silky white wine custard filling, served with warm strawberry currant sauce. A vintage jelly roll dessert that pairs dry white wine with sweet berries.

A buttery ginger pound cake baked in a ring mold, splashed with rum, and crowned with a garland of poached pears, candied orange peel, and grapes glazed in apple jelly. A showpiece holiday dessert.

Braised wild boar marinated for two days in red wine, cider vinegar, and juniper, then simmered tender with carrots, onions, and celery. Finished in a rich currant-jelly gravy and served with chestnut puree.

Honey baked ham basted in pineapple juice and brown sugar, served with a glossy ruby Cumberland sauce of port wine, currants, julienned citrus rind, currant jelly, and dark sweet cherries.

Try sugar-free, but scrumptious pie that's made with jello and strawberries!

An elegant charlotte lined with ladyfingers and filled with a tangy citrus cream made from quark, yogurt, and whipped cream. Topped with glazed fresh strawberries. A make-ahead showpiece for special occasions.

Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.

Caribbean-style baby back ribs marinated in a from-scratch sofrito with annatto oil, cilantro, Anaheim chile, guava jelly, and coffee liqueur. Baked low and slow until tender.

Roast venison loin marinated 24 hours in olive oil and aromatics, seared in clarified butter, and served with a savory wine sauce made from the bones, port, sherry vinegar, and currant jelly.