Jellied candies like these are eaten all over Europe as post-dessert petits fours.
Author: Lillian Chou
This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.
Author: Claire Saffitz
This recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.
Author: Colin Cowie
These will be sweet and chewy when done and are the perfect decorations for carrot cake.
Author: Claire Saffitz
The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly.
Author: Victoria Granof
This jam is the filling for the Rosemary Cookies with Tomato Jam . I often serve a small pot of it to accompany a sumptuous platter of perfectly ripened cheeses, one of my favorite desserts of all.
Author: David Lebovitz