8 jelly recipes

Homemade cranberries jelly, not much time, goes well!

Old-fashioned raspberry jelly with no commercial pectin: apples provide natural set, raspberries give the flavor. Traditional jelly-bag technique for a clear, pure-fruit preserve.

Homemade ripe plum jelly made with liquid pectin and fully ripened fruit for a deep, sweet spread that sets beautifully every time. A classic preserving recipe with just five ingredients.

Homemade kiwi fruit jellies made with fresh kiwi puree, lemon juice, and pectin, then cut into shapes and rolled in sugar. A bright, tangy candy that looks as good as it tastes.

New Zealand foil-poached salmon steaks chilled in their own jelled juices, then served cold under warm Hollandaise. Traditional Kiwi method with butter, lemon, and salt. Pairs with mint potatoes and peas.

Chocolate peanut butter cheesecake on a peanut butter cookie and chocolate wafer crust, topped with white chocolate peanut butter glaze and a chocolate drizzle.

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.

Peanut butter and jelly streusel bars with a brown sugar PB cookie base, strawberry jam middle, and oat-crumble topping. The lunchbox sandwich reinvented for the cookie tray.