My favorite hot pepper jelly recipes are sweet and tangy jewel colored jellies and jams to pair with cream cheese and crackers!

This recipe is a variation from my Surprisingly Simple Citrus Marmalade that I developed for Houston’s Italian Cultural & Community Center’s 2020 Fashion Show & Luncheon next mo…

Sweet & Spicy Jalapeño Jam is the best of both worlds! Satisfy your sweet tooth and wild side at the same time. A simply recipe with a sophisticated taste!

Slather this sweet and savory recipe for tomato jam on everything from toast to pizza!

I saw this recipe almost 3 months back and ever since, it was on my mind. In fact, I had bought my first pack of dried apricots just for this recipe and while I still kept fiddling with the thought of making it, the apricots managed to score highest on my favorite dry fruit list and now a regular in my pantry. Some more months would have still passed by before I could make this pickle when finally yesterday I did some jar shopping and I knew now is the time. Not that the recipe is difficult to make, in fact it is one of the simplest ones to make. I was just occupied with a few more important things and today when I finally made it, I realize what I had been missing all this while. The recipe was shared by a very talented fellow food blogger Amrita Gill which was passed on to her by her Iranian friend in her college days. A must try recipe, especially if you love your pickles and chutneys! Ingredients 2 cups carrot grated 1 1/2 cups fine grain sugar 1/4 cup balsamic vinegar (can be replaced with sugarcane vinegar or apple cider vinegar or any sweet vinegar) 1/3 cup dried apricots sliced 1/3 cup raisins 1/3 cup dates (I did not add as I do not like) 3 cloves garlic finely chopped 1/4 tsp garam masala powder 1/2 tsp turmeric powder 1 tbsp heaped red chilli powder Salt to taste Direction Soak the apricots and raisins in the vinegar overnight in the refrigerator, preferably in a glass bowl. Heat a pan and add the carrots followed by the sugar. Strain the soaked apricots and raisins and add the soaked vinegar from the bowl. Let the mixture come to a boil while stirring continuously on a medium flame. Now add the chopped garlic, soaked and strained fruits followed by the spices. Mix everything well and let the mixture reduce while stirring in between. When all the liquid evaporates, remove from heat and transfer to glass jar or bowl and keep the lid open. Refrigerate once completely cool. Enjoy with a wide range of Indian breads, fritters, samosas, or anything that you fancy!

Stir together this simple jezebel sauce recipe for an easy appetizer, tasty burger topping, or quick sauce for grilled meats.

Keep the flavor of summer alive with homemade sweet and savory tomato jam. This condiment will become a favorite at every meal.

Old-Fashioned Tomato Jam - This easy recipe makes the best tangy, sweet and savory jam with tomatoes without pectin or traditional canning!

Don't get in a pickle with this classic piccalilli recipe. Easy to make, our recipe yields three Mason jars of deliciousness that can keep for several months.

Uncover a world of flavors with Spicy Mango & Pineapple Jam – where sweet meets fiery zing!

Looking for a piccalilli recipe? This quick and easy recipe for piccalilli combines a handful of fresh veg to make the perfect sandwich filler

A sweet and spicy sauce perfect for using as a barbecue glaze or served with cream cheese and crackers.

Lemon curd is always great, but why stop there? This posts features 12 different fruit curd recipes (and some really amazing photography!!)

Homemade jam is versatile and delicious. It's perfect for homemade gifts and hostess gifts! This jelly is terrific all year long.

A classic English pickle of mixed vegetables in an aromatic mustard flavour sauce. Start the day before.  Allow to mature for 1 month before serving.

A sweet and spicy chilli jam recipe. Perfect to give as a gift or keep stocked in the fridge

This is the best piccalilli recipe – pile it onto your plate with a ploughman's, or spice up ham and colcannon with a generous dollop. From Jamie Oliver.

Here is a good example of something tasting delicious but looking...well....looking like it wouldn't taste delicious. It's brown and lumpy and just plain not pretty. I didn't have high expectations for this when I was canning it but, I have to tell you, I was VERY pleasantly surprised. I made it and brought it in for Jo and the family to try and they all loved it too. My mother-in-law gave me the recipe and encouraged me to try it to use up the mountains of rhubarb we had this year. I'm glad I tried it. This goes really well with pork and beef and, when Jo made her Baked Chicken Samosas (recipe HERE), it was superb with that as well. We also put some in our Bacon Cheeseburger Pop Tarts to add some zing! Rhubarb Relish Ingredients 6 cups chopped rhubarb 4 cups chopped onions 1 tsp ground cloves 1 tsp ground allspice 1 tsp ground cinnamon 2 tsp salt 1/2 tsp cayenne pepper 4 cups brown sugar, lightly packed 2 cups apple cider vinegar Directions Chop up rhubarb and onion. Place in large pot and add spices, brown sugar, and vinegar. Stir together well. Place over medium - high heat and bring to boil. Reduce heat so mixture stays at a simmer and cook approximately 40 - 60 minutes, stirring often. After 40 (to 60) minutes relish is ready to use. You can either let cool and refrigerate or you can can the relish while it is at this stage. Follow regular canning instructions to finish processing. (I processed the jars in a water bath for 10 minutes.) I believe I got 7 - 1 cup jars of rhubarb relish out of this recipe. I thought it was going to be too sweet for me but it wasn't. It was something really different. Tons of flavor that goes great with soooooo many things. Try it on your hot dogs and hamburgers, roasts, turkey, maybe even a little on a cracker with some cream cheese, or even as a dip for samosas, egg rolls, and whatever else you can think of! We're sharing at these great linky parties - Memories By The Mile, Anyonita Nibbles, Hun...What's For Dinner,

Make this flavourful relish with whatever veggies are in season. Words: Jane Wrigglesworth This is my version of piccalilli. You can use any vegetable – summer or winter – you have on hand. You can also use almost any spice. My favourites include ground ginger, whole cloves, and mustard seeds. Makes: 2 litres (approx.) Time: 45 minutes (not including waiting time) INGREDIENTS 1kg vegetables (eg cauliflower and/or broccoli florets, chopped parsnip or carrot, sliced celery, chopped brussels sprouts) 1 medium onion, quartered and sliced 1 litre water 2 tbsp coarse sea salt ½ cup brown sugar ¼ cup honey ¼ cup

This delicious Jalapeno Pepper Jelly is fantastic served on your favorite cracker with cream cheese, can be used as a marinade for meats, or just eat it with a spoon! It's that good!

This easy sweet chili jam recipe is one you NEED in your repertoire. It takes just 30 minutes, is sweet, spicy and so versatile. Watch it spice up salads, sandwiches, cheese boards or use it as a dipping sauce. Plus, it keeps for months and makes a wonderful gift.

Spicy and sticky, this chilli jam is the perfect meal starter with chicken, seafood, lamb, pork or beef. Barbecue, stir fry or bake.

Are you craving a delectable sauce that combines the sweetness of pineapple with a spicy kick of chili? Look no further than this irresistible Sweet Chili Pineapple Sauce recipe! Perfect for drizzling over grilled chicken,