1,086 jelly recipes

Uncle Buck's currant jelly sauce is a fiery, tangy glaze for venison and wild game. Currant jelly, cayenne, Worcestershire, hot sauce, and butter simmer into a bold, velvety finish.

USDA-style jellied cottage cheese and fruit salad with lime gelatin, crushed pineapple, and sliced peaches. A retro make-ahead gelatin salad that freezes well for up to 6 months.

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

No-cook raspberry jelly using Certo liquid pectin and fresh squeezed berry juice. Set at room temperature, then store in the freezer for bright, fruity flavor all year long.

Peanut butter and jelly muffins made with whole wheat flour, crunchy peanut butter cut into the dry mix, and a hidden spoonful of fruit preserves in the center of each one.

Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.

Green Pepper Jalapeño Jelly with Red Pepper Flakes recipe

Roast Long Island duck stuffed with tart apples, raisins, and orange zest. Crispy-skinned, classic Sunday-supper duck served with Burgundy wine jelly on the side.

Favourite Peanut Butter and Jelly French Toast recipe

Traditional Scottish carrageen pudding set in a ring mould with lemon milk and egg, served with rhubarb compote and a scarlet rosehip or redcurrant sauce.

Peanut muffins with a hidden jelly surprise: tender peanut-studded muffins baked around a molten pocket of fruit jam and topped with a crunchy peanut sprinkle. PB and J in muffin form, ready in about 45 minutes.

Halloween peanut butter and jelly bread spiders. Frozen bread dough shaped into spider bodies stuffed with PB and strawberry jam, then baked. Three ingredients, one creepy treat.

Whole Bartlett pears cored and filled with currant jelly, wrapped in golden puff pastry and baked, served pooled in Calvados caramel sauce. A bakery-window dessert that looks impossible but isn't.

New Zealand salmon steaks poached in foil with lemon and butter, chilled until the natural juices set into jelly, then served cold with warm Hollandaise sauce.

Lamb rib chops broiled under a rosemary-garlic quince jelly glaze. A 15-minute dinner-party main with a sweet-savory lacquer that caramelizes under the broiler.

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.