1,106 jelly recipes

Two-ingredient maple butter made by whipping softened butter with pure maple syrup. A sweet, spreadable compound butter for toast, muffins, pancakes, and warm biscuits.

Old-fashioned watermelon honey preserve made from the white rind, slow-cooked with sugar, lemon, and fresh ginger into a thick, golden spread. A heritage canning recipe worth reviving.

Mint julep syrup concentrate made with creme de menthe, lemonade, and lime juice. Mix 1 part syrup to 5 parts water for a refreshing Southern-style drink.

Orange Harvard beets in a glossy, sweet-tart sauce made with fresh orange juice, orange zest, and cornstarch. A sugar-free twist on the classic using sugar substitute.

Homemade cherry butter with pitted cherries, crushed pineapple, and lemon juice cooked low and slow until thick and spreadable. A fruity preserve for toast, biscuits, and more.

Homemade citrus Dijon mustard with fresh lemon, lime, or orange juice, honey, and grated zest. Four ingredients, no cooking, ages for two weeks then refrigerate.

Pickled nasturtium seeds brined in salt water, layered with tarragon and horseradish, then preserved in spiced white wine vinegar. A peppery homemade caper substitute.

Homemade baking powder made from baking soda, cream of tartar, and cornstarch. Three ingredients, aluminum-free, and stores for months in a sealed container.

Homemade lemon shred marmalade with fine lemon peel and grapefruit, cooked low and slow with no added pectin. Just four ingredients for a classic citrus preserve.

Apricot mustard combines prepared sweet-hot mustard with apricot preserves and dry mustard for an aged condiment with serious bite. A three-ingredient project that mellows beautifully over weeks.

Fog City Diner's homemade tomato ketchup: fresh roma tomatoes simmered with cider vinegar, sugar, pickling spice, and cinnamon for a restaurant-style condiment. Makes 5 cups, lasts a month.

Citron preserves, a spiced lemon and raisin conserve simmered with sugar, cinnamon and clove until thick and glossy. A small-batch, no-pectin preserve to spread on toast or spoon alongside cheese.

Carrot and rhubarb preserve combines pureed sweet carrots with tart sliced rhubarb. A three-ingredient old-country jam with vibrant color and a bright sweet-tart flavor.

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.

Tamarind chutney with pureed raisins, toasted cumin, and a whisper of cayenne. Sweet-sour imli chutney for samosas, chaat, pakoras, and every Indian snack worth eating.

Homemade peach butter with just three ingredients: peaches, sugar, and water. Slow-cooked until thick and spreadable with intense, concentrated peach flavor.