580 jelly recipes

A fruity tropical drink made with Jamaican rum, brandy, sweet sherry and guava jam.

Classic peach Melba: vanilla ice cream crowned with a poached peach half, glossy raspberry-currant sauce, crushed macaroons, and a piped collar of whipped cream. Auguste Escoffier's signature dessert from 1893.

Italian chocolate cookies with cocoa, cinnamon, cold coffee, and grape jelly in the dough. An old-world recipe with no eggs that makes a huge batch of soft, cakey cookies.

Scandinavian apple cake layered with toasted cake crumbs, currant jelly, macaroons, and ground nuts, topped with whipped cream and sugar-toasted almonds.

Lemon tea snow with strawberry sauce: a light, airy gelatin dessert flavored with lemon and instant tea, beaten with egg whites into a cloud. Served with a warm-set strawberry-currant sauce. Retro Southern tearoom fare.

Holiday charlotte with ladyfinger-lined mold filled with silky chocolate mousse and crowned with fresh fruit glazed in apple jelly. A showstopper no-bake holiday dessert.

Creamy apple almond crunch bread: quick bread with hidden cream cheese-apple filling, almond crunch top, and an apple jelly glaze. Coffee-shop loaf at home.

Venison steaks with a Scotch whiskey sour sauce made from cranberries, orange juice, currant jelly, and Dijon mustard. A refined wild game dish with a sweet-tart pan sauce.

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

Halloween is coming, make these cute yet delicious cupcakes for your Halloween party. Everyone will love them.

Designed for the grill, this leg of lamb is butterflied and marinated in balsamic and mint for easy grilling. Perfect for a summer cook-out or Easter dinner.

Rehruecken (saddle of venison cake) bakes a German chocolate-cinnamon sponge in a ribbed loaf mold, splits and fills with currant jelly, then glazes with chocolate and studs with slivered almonds.

Whole wild goose roasted low and slow, basted with an orange-tarragon glaze made with currant jelly and port wine. Carved tableside with a glossy citrus sauce.

Pan-seared caribou steaks draped in a smoky Scotch whisky sauce spiked with tart cranberries, orange juice, and currant jelly for a wild game dinner that tastes like the Canadian wilderness.

A slick trick--a super dessert! Be ready to serve seconds--you'll have requests.

Jumbles are old-fashioned filled sandwich cookies, two rolled rounds enclosing a smear of grape jelly with three peek-a-boo windows cut into the top. Vintage pantry treat.