140 jams jelly recipes

Raw fresh chilli chutney with mint, ginger, and lime juice. No cooking required, just chop and mix 15 minutes before serving. A fiery Indian-style condiment for serious heat lovers.

A unique and delicious salsa made with english cucumbers and fresh papaya or mango.

Homemade Thai red curry paste (nam prik kaeng daeng) with dry-roasted cumin and coriander, dried chilies, lemongrass, galangal, shallots, and shrimp paste. Pounded by hand for authentic depth.

Cajun-seasoned chicken breasts pan-glazed with melted hot pepper jelly, fresh ginger, red onion, and white wine vinegar. A sweet-spicy-tangy one-skillet chicken dinner from a Delmarva cooking contest finalist.

Chinese mixed fruit dessert with grass jelly cubes, lychee, and mandarin oranges. Refreshing 3-ingredient cold dessert, perfect for hot summer days.

Garlic aioli dipping sauce made with egg yolks, olive oil, Dijon mustard, and fresh lemon juice. The classic Mediterranean condiment for fried squid, grilled fish, and crudités.

Bite-sized baked turkey meatballs seasoned with curry powder and served with a cool yogurt-chutney dipping sauce. Makes 48 pieces for parties and game day. Oven or microwave ready in under 35 minutes.

Easy kimchi for first-timers: salted napa cabbage fermented with green onion, garlic, ginger, and dried chile in a simple brine. No fish sauce, no special paste. Let it bubble on the counter, then chill the funky, sour, crunchy result.

Smooth shrimp butter spread made with fresh shrimp, cream cheese, butter, and hard-boiled egg blended silky in a food processor. A rich, molded appetizer for crackers.

Thai jungle curry paste (kaeng paa) pounded from shallots, garlic, galangal, lemongrass, dried chilies, kaffir lime leaf and shrimp paste. Fiery, herbal base for water-based Thai curries.

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.

Freshly ground spice blend with turmeric, coriander, cumin, and cardamom, toasted in a pan until fragrant. Make your own curry powder in five minutes and never go back to the jar.

Salsa Bandera is a fresh Mexican salsa with chopped tomatoes, cucumber, radishes, cilantro, and a vinegar-lemon dressing. No cooking required, just chop, mix, and serve with chips.

Chinese cold jellyfish salad tossed with shredded rainbow vegetables, sesame oil, and toasted sesame seeds. A banquet-style appetizer famous for its crunchy texture and minimalist dressing.

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.