365 jams jelly recipes

A fresh, ginger-spiked vegetable relish with carrots, red peppers, onions, and cucumber in a sweet vinegar brine. No canning needed. Chill overnight and serve for up to 3 days.

Crisp, colorful Chinese pickled vegetables in sweet-sour brine. Carrots, radish, cucumber, and peppers ferment for a week to create the perfect tangy condiment.

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.

Old-fashioned pear harlequin preserves with pineapple, orange, and maraschino cherries. A colorful sweet conserve with the look of stained glass in the jar.

Old-fashioned crab-apple butter made with just two ingredients: fresh crabapples and sugar, simmered down into a thick, rosy spread. A Fall preserving classic ready in 30 minutes.

Ginger peach plum butter: a 10-minute microwave fruit spread with diced peaches, plums, and warm ginger. Sugar-free and ready for toast, yogurt, or scones.

A sweet-and-tangy canned squash relish with green tomatoes, bell peppers, onions, mustard seeds, and celery seeds in a vinegar-sugar brine. A farmhouse preserve that turns garden surplus into jars of condiment gold.

Champagne jelly: a sparkling four-ingredient preserve with bright wine flavor and a clear, jewel-toned set. Brilliant on a cheeseboard or glazing roast chicken.

Old-fashioned pumpkin preserves with lemon and mixed spices, slow-macerated overnight in sugar then boiled until clear and glossy. A heritage canning recipe for fall.

Rose hip chutney blends foraged rose hips with apples, raisins, apple cider vinegar, ginger, and cayenne for a tangy-sweet preserve that pairs with holiday ham, turkey, or game.

Old-fashioned lemonade made from a homemade lemon syrup with fresh juice, sugar, and lemon zest. The syrup keeps in the fridge for up to three weeks so you can mix a glass of fresh lemonade anytime.

Homemade tomato catsup from fresh tomato pulp with cinnamon, paprika, vinegar, and mustard. Slow-cooked until thick for a rich, old-fashioned ketchup you can't get from a bottle.

Homemade jelly candies with pectin, sugar, corn syrup, and citric acid: customizable molded sweets flavored and colored any way you like. Firm, chewy, and old-fashioned.

Pear cranberry conserve made with dried pears and fresh cranberries simmered into a thick, ruby-colored spread. Just four ingredients, no pectin needed.

Sweet onion pickles brined in a golden turmeric-spiced vinegar syrup with mustard seed, celery seed, cloves, and allspice. Crisp, tangy-sweet onions for burgers, charcuterie, and cheese boards.

Sadza, the staple Zimbabwean corn porridge made from white cornmeal and water. Two ingredients, one pot, and a thick, starchy side that's the foundation of Southern African meals.