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50 Recipes Made in Mason Jars

Put your stash of jars to good use with these homemade condiments, jams, dressings and more!

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Pickled Green Tomato Relish

When I'm left with green tomatoes at the end of summer, I reach for this recipe. Friends and family are so happy to receive the sweet-sour relish that they often return the empty jar and ask for a refill! —Mary Gill, Florence, Oregon
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Picnic Berry Shortcakes

You can make the berry sauce ahead of time and chill. Then assemble the entire dessert a couple of hours before the picnic or party. —Frieda Bliesner, McAllen, Texas
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Giardiniera

Sweet and tangy, this Italian condiment is packed with peppers, cauliflower, carrots and other crisp-tender veggies. It’s perfect to offer alongside pickles or olives on a relish tray. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Pesto Buttermilk Dressing

A good dressing is hard to beat; a great one is brilliant. We love a tangy blend of buttermilk and Greek yogurt. —Liz Bellville, Jacksonville, North Carolina
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Spicy Chunky Salsa

Vinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some hot pepper seeds. —Donna Goutermont, Sequim, Washington
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Peach Marmalade

This is my take on several different chutney recipes combined. This sweet and spicy marmalade pairs well with just about any meat or poultry. —Joanne Surfus, Sturgeon Bay, Wisconsin
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Grandma's Dill Pickles

This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. —Betty Sitzman, Wray, Colorado
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Celestial Cherry Conserve

This recipe produces a rich, concentrated flavor that works perfectly on toast, ice cream or cheesecake. I have also had great results when substituting strawberries, blueberries, mango and complementary herbal teas. &dmash;Maureen Delves, Kamloops, British Columbia
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Homemade Canned Spaghetti Sauce

DIY canning spaghetti sauce recipes are a tomato-grower's dream come true! Use up your garden bounty and enjoy it later in the year. —Tonya Branham, Mt. Olive, Alabama
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Raspberry Lemonade Concentrate

Here's a concentrate that allows you to enjoy a refreshing summer beverage any time of year. Sweet raspberries balance the tartness from lemons. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Spicy Bavarian Beer Mustard

Here's a gift that has bite! This spicy beer mustard is great with pretzels or as a condiment for bratwurst. —Taste of Home Test Kitchen
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Kumquat Marmalade

I didn't even know what a kumquat was until my husband and I discovered them in southern Florida. Now I love using them for marmalade. I always get carried away making it and am happy to share! —Faye Robinson, Pensacola, Florida
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Iowa Corn Relish

I've been making colorful, crunchy corn relish for more than 30 years, and my family never tires of it. It's excellent served with roasted turkey, pork or ham. —Deanna Ogle, Bellingham, Washington
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Homemade Vanilla Extract

Homemade vanilla extract is a fun gift to give in decorative bottles with attractive labels, for those special friends who like to cook or bake. —Becky Jo Smith, Kettle Falls, Washington
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Strawberry-Thyme Jam

I created this recipe using two ingredients that I love: strawberry and thyme. This recipe is ideal slathered on homemade farm biscuits.—Sharon Demers, Dolores, Colorado
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Herb Vinegar

This is a creative way us use up herbs from an herb garden. The vinegar can be used to marinate meat or in salad dressings. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Cran-Raspberry Honey Spread

Honey gives this tangy spread its sweetness. I came up with the recipe way back when our family first took up beekeeping and we had a bumper crop. —J. Fleming, Almonte, Ontario
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Favorite Bread & Butter Pickles

I made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles, too. I think you'll enjoy them as much as we do! —Linda Weger, Robinson, Illinois
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Lemon Marmalade

Lemons and grapefruit combine to create a tantalizing spread for English muffins, toast and even shortbread cookies! I give away jars of this marmalade every Christmas. —Barbara Carlucci, Orange Park, Florida
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Pickled Sweet Peppers

I'm in my eighties and still love to can my homegrown produce. I call this recipe "Summer in a Jar." The peppers have a nice combination of tart and spicy flavors. —Edna Clemens, West Branch, Michigan
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Apple Pie Jam

Although I've been canning for years, I've never found a good apple pie jam recipe, so I created this one. My husband of 41 years and I love this jam so much because it tastes just like apple pie…without the crust! —Audrey Godell, Stanton, Michigan
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Sweet-Hot Asian Dipping Sauce

This Asian-inspired sauce from our Test Kitchen is a delicious egg roll dipping sauce, but it can also be used for veggies or to make a sweet-tangy vinaigrette. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Spiced Cran-Apple and Grape Conserve

Faced with an abundance of grapes from my garden, I wound up using them in various ways. This conserve was an afterthought, but I received so many great compliments from family and friends that I made sure to write down the recipe. I served it with crackers and Brie cheese, but it would be great with pork, chicken, ham and cheesecake, too. —Kallee Krong-McCreery, Escondido, California
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Cinnamon Blueberry Jam

Watching my grandmother can hundreds of jars of tomatoes, peaches and pears inspired me to first try making jams and jellies myself. This jam is one my family enjoys on warm homemade corn or blueberry muffins. The cinnamon's a bit of a surprise. —Barbara Burns, Phillipsburg, New Jersey
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Garden Tomato Relish

What a great way to use your garden harvest—and have a tasty relish on hand for hotdogs, hamburgers and other dishes. Why not share a jar with a friend or neighbor? —Kelly Martel, Tillsonburg, Onario
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Lime Mint Jelly

This holly-green jelly won a Best of Show at the county fair and I was so thrilled. Flavored with lime, it's delicious on roasted meats. —Gloria Jarrett, Loveland, Ohio
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Spicy Pickled Garlic

Here's a delicious condiment for the garlic lover on your list. You'll be pleasantly surprised how pickling mellows out the garlic, making it a tasty sandwich topper. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Rhubarb Marmalade

My daughter makes this marmalade every spring when rhubarb's abundant. Our family enjoys her gift…a refreshing departure in flavor from all the berry jams and jellies. —Leo Nerbonne, Delta Juction, Alaska
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Cranberry-Sesame Vinaigrette

My husband loves fruity vinaigrettes, and by making our own I can go light on the oil and salt. I use a sesame or nut oil for added richness; a little goes a long way. I also use this recipe for marinades or in fruit salads. —Julie Neves, Sunbury, Pennsylvania
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Candy Apple Jelly

With a hint of apple and cinnamon, this apple jelly spreads cheer from breads to bagels to muffins. Its rosy pink color looks lovely. —Betsy Porter, Bismarck, North Dakota
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Sweet and Sour Zucchini Pickles

To use up all those green beauties in your garden, make these unexpected zucchini pickles. Preserve them now to share as a holiday gift from your kitchen. —Tina Butler, Royse City, Texas
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Kickin' Red Pepper Jelly

Peppers grow like wild fire in our hot Missouri summers. That's when I make spicy jelly to give as gifts at Christmas. The leftover pulp can be frozen in small batches and stirred into chili, pasta sauce, salad dressing and salsa. —Lee Bremson, Kansas City, Missouri
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Pickled Green Beans

This recipe produces zippy little pickles, preserving my green beans for months to come...if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania
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Pear & Pine Nut Conserve

This easy conserve pairs perfectly with grilled or roasted meats, or it's great as a flavorful topping for warm toast or pound cake. Sweet and savory...eating it is like taking my taste buds on a quick trip to Tuscany! —Shannon Kohn, Simpsonville, South Carolina
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Strawberry-Basil Vinegar

The mild, fruity flavor of this strawberry vinaigrette complements any tossed salad. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Pickled Brussels Sprouts

This year, when I asked my brother what he wanted for his 31st birthday, he answered, "pickled Brussels sprouts." I had never even tasted a pickled Brussels sprout before. It's hard for me to say "no" to my younger brother, so he got his wish and thought the Brussels sprouts were delicious! —Heather King, Frostburg, Maryland
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Raspberry Peach Jam

While my jam won a first-place pink ribbon at our local county fair, that may not be the highest compliment it's received. Two girlfriends that I share it with tell me if they don't hide the jam from their husbands and children, they'll devour an entire jarful at just a sitting! —Patricia Larsen, Leslieville, Alberta
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Homemade Spicy Hot Sauce

I created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. —Carolyn Wheel, Fairfax, Vermont
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Candied Jalapenos & Garlic

If you love spicy food like we do, then these tasty candied jalapenos and garlic bits are for you! You can save the syrup to baste roasted chicken or grilled salmon, or mix it into salad dressings. Jars of this dynamite condiment make a great gift. —Rita Ladany, Edison, New Jersey
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Holiday Cranberry Jelly

Spread some holiday cheer with this rosy pink cranberry jelly. —Nancy Davis, Tualatin, Oregon
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Italian Herb Salad Dressing

This vinaigrette is a delicious dressing that I like to keep on hand for topping a variety of salad greens. —Dan Wright, San Jose, California
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Spiced Pickled Beets

With spicy, robust flavor, these pickled beets are so good, they'll convert any naysayers! —Edna Hoffman, Hebron, Indiana
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Bill's Apple Butter

Since retiring, I have more time to tend to our 75 apple trees and to experiment in the kitchen. I came up with this old-fashioned apple butter after some trial and error. The red-hot candies make it unique.—Bill Elliott, Urbana, Missouri
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Tangy Pickled Mushrooms

Home-canned pickled mushrooms are a great addition to your pantry. They’re ideal for cocktails, appetizers, salads and relish trays.—Jill Hihn, Mother Earth Organic Mushrooms, West Grove, Pennsylvania
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Smoky & Sweet Strawberry Chipotle Jam

Strawberries and chipotle give this jam a sweet, spicy kick. After a week it becomes like a thick sauce, so we use it to baste chicken, beef ribs and pork. —Redawna Kalynchuk, Barrhead, Alberta
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Sweet & Spicy Pickled Red Seedless Grapes

Most people don't think about grapes when creating a canned pickle recipe. The pickling liquid for these grapes includes red wine, vinegar, and common pickling spices like coriander, mustard seeds and hot pepper; it also contains warm spices like cinnamon and star anise along with brown sugar. These flavor-packed grapes are unique and delicious on an antipasto, pickle or cheese tray.—Cheryl Perry, Hertford, North Carolina
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Plum Anise Jam

Growing up, my father loved black licorice and all my siblings and I loved it as well. I still love the flavor of black licorice but can't eat the candy anymore for health reasons. This recipe reminds me of the flavor I loved as a child. The delicious jam tastes great with Brie or goat cheese and crackers. —Jill Grueninger, Mequon, Wisconsin
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Sweet & Smoky Salsa

I love the roasted flavor that grilling gives food, so I decided to make a salsa from grilled vegetables. I think this recipe would also taste great using plum tomatoes. Also, if you can't use wood chip charcoal, you might try adding a little liquid smoke to the salsa while it cooks. —Shelly Bevington, Hermiston, Oregon
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Double-Berry Jalapeno Jam

My friend and I had tried a fruity jam with jalapenos at a local vineyard and this is the version I created. I like this fruity spread on crackers with cream cheese, on hamburgers or even grilled cheese. For extra heat, add the seeds of a few jalapenos to the jam. —Lisa Keim, Watertown, New York
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Tomatillo Relish

I have a very hearty tomatillo plant in my garden. To use up the abundant produce, I decided to make a relish. You can use it as a dip or as a condiment on eggs, hot dogs, meat loaf or burgers. It has an addictive taste. —Deb LaBosco, Foley, Minnesota
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