526 jellies jam recipes

Cool papaya salsa with diced papaya, red onion, green pepper, cilantro, and fresh lime. A bright tropical fruit salsa for grilled fish, chicken, or tortilla chips. Five minutes, no cooking.

Nuoc cham Vietnamese dipping sauce with fish sauce, chili, garlic, vinegar, and lemon juice. The essential condiment for spring rolls, pho, rice bowls, and grilled meats.

Peanut butter thumbprint cookies filled with cherry preserves. Soft, nutty peanut butter dough with a jewel-toned jelly center in every bite.

Homemade golden peach butter with cinnamon, cloves, and lemon zest. Slow-simmered from ripe peaches and water bath canned for pantry storage. A beautiful holiday gift or toast topper.

No-bake jelly bean noodle nests made with chow mein noodles, melted marshmallows, and butter. Fun Easter treat kids can shape and fill with colorful jelly beans.

Apricot orange almond jam slow-simmers dried apricots with orange zest, cinnamon, lemon, and split almonds, then boils to a glossy preserve. A British-style jam for toast and scones.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Use this paste to give your sandwiches a brand new experience.

Peanut butter and jelly muffins with chunky peanut butter baked into buttermilk batter, then topped with melted jelly and chopped peanuts fresh from the oven.

Japanese cucumber pickles: thin-sliced cucumber and red onion in a sweet-tart rice vinegar brine with chili and cilantro. A quick no-cook refrigerator pickle, crisp and bright, ready to serve alongside grilled meats, chicken or fish.

Peanut butter and jelly French toast sandwiches dipped in egg batter and pan-fried in butter. A kid-friendly breakfast that combines two classics in one.

Homemade jalapeno mustard with yellow and black mustard seeds, toasted coriander, garlic, and white wine. A spicy, grainy condiment with real heat from fresh jalapenos.

Pico de gallo, the classic Mexican rooster's beak salsa, made with diced tomato, white onion, cilantro, serrano chiles, lime, and salt. Crisp, fresh, never mushy. The 10-minute taqueria staple.

Warm sweet corn salsa with butter, jalapeno, cilantro, tomato, and rice vinegar. A light butter sauce salsa made with fresh corn kernels, perfect over chicken or lobster.

Creamy curry dip made with mayonnaise, honey, ketchup, curry powder, and hot sauce. Served in a hollowed red cabbage bowl with raw vegetables for a stunning party appetizer.

Golden State chutney with dried California figs, apple, and lemon simmered in molasses, brown sugar, and warm spices. Pairs with pork, lamb, or chicken.