50 Gift in a Jar Recipes

1. Nuts in spicy glaze. Mix 3 cups of mixed nuts with 1/2 cup each of pumpkin and sunflower seeds. Whisk together 1 egg white, 1/3 cup of maple syrup, 2 tablespoons of olive oil, 1.5 teaspoons of salt, and 1/2 teaspoon of salt. pumpkin pie spices, salt and vanilla extract, the seeds of 1 vanilla bean, and 1/2 teaspoon cayenne pepper. Pour over the nut mixture; toss. Spread in an even layer on a baking sheet lined with a silicone mat; bake at 160°C (325°F), tossing once, for 40 minutes, until golden brown. Cool. Makes 4 cups.

2. Pistachios with za'atar spices. Combine 2 cups shelled pistachios, 2 teaspoons each olive oil and Middle Eastern za'atar spice mix, a pinch of cayenne pepper, and 1/2 teaspoon salt. Spread on a baking sheet; bake at 300°F (150°C) until golden brown, 25 to 30 minutes. Cool. Yield: 2 cups.

3. Rosemary Crackers. Whisk together 1.5 cups flour, 1 tablespoon each chopped rosemary, chives, and sesame seeds, 1 teaspoon each baking powder, salt, and coarsely ground pepper. Stir in 1/2 cup water and 1/4 cup olive oil. On a floured surface, knead the dough until smooth; divide in half. Roll out very thin (1.5 mm). Cut into 5 cm squares. Bake on parchment-lined baking sheets at 200°C until golden brown, 12-15 minutes. Cool. Makes 48 cookies.

4. Truffle salt crackers. Prepare crackers (No. 3), using only 1/2 teaspoon salt and no pepper. Sprinkle with 1 teaspoon truffle salt before baking.

5. Baked peppers with spices. Halve and seed 6 bell peppers (different colors); toss on a baking sheet with 6 crushed garlic cloves, 3 tablespoons olive oil, 3 sprigs oregano, 1/4 teaspoon each red pepper flakes and salt. Bake at 425°F (220°C) until charred, 35 minutes. Cool, then peel. Slice and layer in jars; coat with olive oil. Refrigerate for up to 2 weeks. Makes 3 cups.

6. Pickled spicy olives. Combine 16 oz. assorted pitted olives, 1/2 cup olive oil, zest of 1 lemon (in wide strips), 4 dried chiles de árbol, crumbled, 4 bay leaves, 4 sprigs thyme, 1 teaspoon crushed coriander seeds, and 1/2 teaspoon salt. Refrigerate for at least 4 hours, up to 1 week. Makes 4 cups.


7. Pickled winter vegetables. Bring to a boil 1 cup each apple cider vinegar and water, 1/4 cup sugar, 2 tablespoons salt, 1 teaspoon each peppercorns, coriander seeds, and mustard seeds, and 1/4 teaspoon turmeric. Pour over 3 cups sliced ​​winter vegetables (such as beets and turnips). Cool. Refrigerate for at least 1 day, or up to 2 weeks. Makes 4 cups.

8. Pickled fennel. Follow recipe #7, omitting the turmeric and replacing the vegetables with sliced ​​fennel; add 1/2 cup chopped dill and 1 sliced ​​red jalapeño.

9. Marinated feta. Dice 110g of high-quality feta cheese and place in a small jar. Add 1/4 cup olive oil, 1/4 teaspoon each of red pepper flakes and dried mint, 3 wide strips of lemon peel, and 1 sprig of mint. Refrigerate for up to 5 days. Yield: 1 cup.

10. Blue cheese spread. Using a mixer, beat together 230g each of Cambozola cheese (rind removed) and cream cheese, 1/2 cup each of sour cream and chopped walnuts, 1 tbsp of honey, a pinch of cayenne pepper, and salt. Transfer to jars and add more nuts. Refrigerate for up to 5 days. Yield: 2 tbsp.


11. Pimento Cheese Spread. In a food processor, puree 8 ounces (230 g) cream cheese, 2 cups (1/2 cup) shredded cheddar, 1/2 cup (1/2 cup) mayonnaise, 1/2 cup (1/2 cup) chopped pimento peppers, and a pinch of cayenne pepper and salt. Refrigerate for up to 5 days. Makes 2 cups (1/2 cup)

12. Smoked salmon pate. Beat 8 ounces (230 g) cream cheese, 1/2 cup sour cream, 1 pound (450 g) chopped smoked salmon, 1 chopped red onion, the juice of 1 lemon, and 2 teaspoons each brandy and hot sauce in a mixer until smooth. Refrigerate for up to 3 days. Makes 2 cups.

13. Dip sauce with caviar. Beat 170 g of cream cheese, 1/2 cup of sour cream, 2 tablespoons each of chopped dill, chives, and lemon juice, and 1/4 teaspoon of salt in a mixer until smooth. Gently fold in 30 g of washed lumpfish caviar. Transfer to jars; add more caviar. Refrigerate for up to 3 days. Yield: 1.5 cups.

14. Chinese Chili Vinegar. Bring to a boil 1 cup rice vinegar, 8 each dried arbol chiles and star anise, 1 sliced ​​2-inch piece ginger, and 1 teaspoon Sichuan peppercorns. Cool. Refrigerate for at least 2 days, or up to 2 weeks. Yield: 1 cup.

15. Balsamic vinegar with figs. Bring 1 1/4 cups balsamic vinegar, 6 sprigs thyme, 1/2 cup chopped dried figs, and 1 teaspoon black peppercorns to a simmer. Cook until syrupy, 10 minutes. Let cool; strain. Refrigerate for up to 2 weeks. Makes 3/4 cup.

16. Spicy sesame salsa. Toast 1 cup sesame seeds and 1/2 cup pumpkin seeds in a dry skillet over medium heat for 3 minutes. Transfer to a large bowl; let cool. Heat 1/3 cup olive oil in a skillet. Add 8 crushed dried chiles de arbol and 4 minced garlic cloves; let cook for 30 seconds. Add to the same bowl with 3 tablespoons red wine vinegar and 2 tablespoons brown sugar; stir until smooth. Season with salt. Let cool. Refrigerate for up to 2 weeks. Makes 2 cups.

17. Ancho Chili BBQ Sauce. Heat 2 tablespoons vegetable oil in a saucepan over medium-low heat. Add 1/4 cup each grated onion and ancho chili powder and 1 tablespoon minced garlic. Cook, stirring, for 5 minutes, until golden brown. Add 2 cups tomato puree, 1/3 cup each dark brown sugar and apple cider vinegar, 1 tablespoon each Worcestershire sauce and Dijon mustard, and 1 teaspoon smoked sea salt; season with pepper. Simmer, stirring occasionally, until slightly thickened, about 15 minutes. Cool. Refrigerate for up to 1 month. Makes 1 1/2 cups.

18. Caribbean-style ketchup. Sauté 1 sliced ​​shallot and 1 pickled jalapeño in vegetable oil over medium heat until softened. Add 2 sliced ​​bananas and 1 can (6 oz) tomato paste; cook until lightly browned, 5 minutes. Add 1 cup water, 1/2 cup brown sugar, 1/4 cup apple cider vinegar, and 1 tablespoon each rum and Worcestershire sauce. Simmer until thickened, 20 minutes. Cool, then puree until smooth. Season to taste. Refrigerate for up to 2 weeks. Makes 2 cups.

19. Marinara sauce. Heat 3 tablespoons olive oil in a saucepan over medium heat. Add 4 sliced ​​garlic cloves; cook until softened, 1 minute. Hand-crush 2 18-ounce (795g) cans San Marzano tomatoes; add to the pan along with 2 cups water and 3 bay leaves. Bring to a boil; reduce heat and simmer until thickened, 40 minutes. Season to taste. Cool. Refrigerate for up to 1 week. Makes 6 cups.

20. Hot puttanesca sauce. Make marinara sauce (No. 19) by adding 1/2 cup coarsely chopped black olives, 4 chopped anchovies, 2 tablespoons capers, and 1/2 teaspoon red pepper flakes to the tomatoes. Stir in 2 tablespoons chopped parsley. Makes 7 cups.

21. Spicy honey with rosemary. Bring to a gentle simmer, stirring, with 1 cup honey, 1 tablespoon chopped Calabrian chili peppers from a jar, and 1 sprig rosemary. Cool. Refrigerate for up to 2 weeks. Yield: 1 cup.

22. Croutons with herbs. On a baking sheet, toss 8 cups cubed white bread, 1/4 cup olive oil, 1 teaspoon each chopped rosemary and thyme, 1/2 teaspoon grated lemon zest, 1/4 teaspoon each red pepper flakes, salt, and pepper. Bake at 400°F (200°C) until golden brown, 12 minutes. Cool. Makes 8 cups.

23. Herb cheese for popcorn. Combine 1/2 cup grated truffle-infused Pecorino cheese, 2 teaspoons each chopped rosemary and thyme, and 1 teaspoon coarsely ground pepper. Refrigerate for up to 5 days. Makes 1/2 cup. (Directions: Toss with 1/4 cup hot salted popcorn and 2 tablespoons olive oil.)

24. Spice mix for baked chicken. Combine 1/4 cup paprika, 2 tablespoons salt, 2 teaspoons each garlic powder, dried oregano, and ground thyme, and 1 teaspoon pepper. Makes 1/2 cup.

25. Moroccan spice mix. Combine 2 tablespoons salt, 1 tablespoon each ground cumin, coriander, and paprika, 2 teaspoons each ground ginger and turmeric, and 1 teaspoon cayenne pepper. Yield: 1/2 cup.


26. Pepper rub. Combine 3/4 cup salt, 1/4 cup each flaked sea salt and crushed peppercorns (mixed types), 1 teaspoon each granulated garlic, onion powder, and paprika. Yield: 1.5 cups.

27. Salt with rosemary. In a food processor, finely chop 1/2 cup salt and 1/4 cup fresh rosemary. Transfer to a bowl and stir in 1/2 cup coarse sea salt, 1 1/2 tablespoons crushed pink peppercorns, and 8 dried chile de árbol peppers. Yield: 1 cup.

28. Spices for Indian rice. Wrap 1 cinnamon stick, 2 cardamom pods, 1 teaspoon turmeric, 2 dried arbol chiles, 2 cloves, 1/2 teaspoon each coriander seeds, cumin seeds, and mustard seeds in a square piece of cheesecloth; gather into 6 bags and tie with kitchen string. (Use: For every 1-2 cups of uncooked rice, add 1 bag to the water.)

29. Italian Herb Butter. In a food processor, pulse 8 ounces (225 g) softened unsalted butter, 1/2 cup chopped parsley, 1/4 cup grated Parmesan, 4 anchovies, 1 clove garlic, the grated zest of 1 lemon, 1/2 teaspoon salt, and 1/4 teaspoon red pepper flakes. Refrigerate for up to 1 week. Makes 1 cup.

30. Butter with baked peppers. In a food processor, pulse 1/2 cup jarred roasted red pepper with 1 tablespoon fresh thyme and 3/4 teaspoon smoked paprika until almost smooth. Add 8 ounces softened unsalted butter; pulse to combine. Season with salt and pepper. Refrigerate for up to 1 week. Makes 1 cup.

31. Butter with herbs and baked peppers. Make the Herb Butter (No. 29) and Roasted Pepper Butter (No. 30); layer in jars. Refrigerate for up to 1 week. Yield: 2 tbsp.

32. Chocolate Spice Cookie Spread. In a food processor, process 1 package of 9 chocolate graham crackers and 20 gingersnap cookies into fine crumbs. Add 1 cup of unsweetened coconut milk from a can, 1 teaspoon of each. pumpkin pie spices and vanilla; blend until smooth. Refrigerate for up to 2 weeks. Yield: 1.5 cups.


33. Red Velvet Cookie Paste. In a food processor, pulse 1 cup crushed shortbread cookies until finely ground. Add 4 crushed store-bought red velvet cupcakes with buttercream frosting; pulse until smooth. Beat 8 ounces softened cream cheese, 1/2 cup powdered sugar, 3 tablespoons milk, 1 tablespoon lemon juice, and 1 teaspoon vanilla in a mixer until smooth. Layer the cookie mixture and buttercream frosting in jars. Refrigerate for up to 1 week. Makes 1.5 cups.

34. Caramel Candy Cookie Dough. Whisk together 1 1/4 cups flour, 1/2 teaspoon each baking soda and salt. Beat 4 ounces softened butter, 1/2 cup each granulated sugar and brown sugar with an electric mixer until fluffy. Beat in 2 eggs and 2 teaspoons vanilla. Beat in the dry ingredients on low speed, then whisk in 2 cups chocolate chips and 1 cup crushed candy canes. Refrigerate for up to 3 days. (Directions: Drop 1-inch (2.5 cm) balls of dough onto parchment-lined baking sheets; bake at 350°F (180°C) until golden brown, 15-18 minutes. Makes 36.)

35. Cranberry White Chocolate Cookie Dough. Make dough (No. 34) using white chocolate chips and, in place of the candy, 1 cup each dried cranberries and chopped macadamia nuts. Refrigerate for up to 3 days. (Directions: Spoon 1-inch balls of dough onto parchment-lined baking sheets; bake at 350°F (180°C) until golden brown, 15-18 minutes. Makes 36.)

36. Chocolate-coffee sauce. Bring 1 cup heavy cream, 4 tablespoons butter, 1/3 cup each brown sugar and corn syrup, and 1/4 teaspoon salt to a simmer. Whisk in 8 ounces chopped bittersweet chocolate and 1/4 cup unsweetened cocoa powder, then 2 tablespoons instant espresso and 1 tablespoon vanilla. Cool. Refrigerate for up to 5 days. Makes 2 cups.

37. Sugar with vanilla and cardamom. Toast 1 tablespoon cardamom pods in a dry frying pan; cool. Combine with 1 cup sugar and 1 halved vanilla pod (with seeds). Rub the vanilla pod into the sugar. Let sit for at least 2 days; store for up to 1 month. Yield: 1 cup.

38. Lemon Mini Scones. In a food processor, pulse 2 cups flour, 3 tablespoons sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Add 6 tablespoons cold diced butter; pulse to combine. Add 1 beaten egg, 1 cup heavy cream, 1/2 cup currants, and 1 teaspoon lemon zest; pulse. On a floured surface, flatten with your hands to 1/2-inch thickness. Cut out 1-inch rounds; sprinkle with turbinado sugar. Bake on a parchment-lined baking sheet at 425°F (220°C) until golden, 12 minutes. Makes 36.

39. Lime macarons. Whisk 3 egg whites with 1/2 cup sugar, the grated zest and juice of 1 lime, 1/2 teaspoon vanilla, and a pinch of salt; stir in the 14 oz (400 g) package of sweetened coconut flakes. Drop 1 tablespoon at a time onto a greased baking sheet; pinch to form triangles. Bake at 325°F (160°C) until golden brown, 25-30 minutes. Makes 30.

40. Granola with cherries and pistachios. Stir together 2 1/2 cups rolled oats, 1 cup pistachios, 1/2 cup each sunflower seeds and unsweetened coconut flakes, 1/4 cup each brown sugar, vegetable oil, and maple syrup, 1 tablespoon unsweetened cocoa powder, and 1/2 teaspoon salt. Spread in an even layer on a baking sheet; bake at 275°F (135°C), stirring occasionally, until toasted, about 1 hour. Let cool. Stir in 3/4 cup each chocolate chips and dried cherries. Makes 6 cups.

41. Granola bars. Make Granola (No. 40). Melt 4 tablespoons butter in a large saucepan with 4 cups mini marshmallows and 1 teaspoon vanilla, stirring until smooth. Stir in the granola to coat thoroughly. Press into an 8-inch (20 cm) square baking pan. Cool until firm. Cut into 1-inch (2.5 cm) squares. Yield: 64 granola balls.

42. Fruit topping for oatmeal. Combine 1/2 cup turbinado sugar, 1/4 cup each granulated sugar, raisins, dried blueberries, and dried cranberries, 1 cinnamon stick, 1 tablespoon cinnamon, 1/4 teaspoon nutmeg, the seeds from 1/2 vanilla bean, and a pinch of salt. Makes 2 cups.

43. Oatmeal topping with nuts. Follow recipe #42, adding 1/2 cup chopped almonds, 1/4 cup each chia seeds and sunflower seeds. Yield: 3 cups.

44. Cranberry-apple sauce. Over medium heat, bring to a gentle simmer 2 pounds (900 g) chopped, peeled apples, 1 cup cranberries, 1/2 cup water, 3 tablespoons each brown sugar and granulated sugar, 1/2 teaspoon grated orange zest, and 1/4 teaspoon each ground cardamom and cinnamon. Cover; cook until thickened, 20 minutes. Puree. Refrigerate for up to 1 week. Makes 2 cups.

45. Raisins with rum. Combine 1 cup raisins, 3/4 cup dark rum, 1/2 cup water, 1 halved vanilla bean (with seeds), 1 broken cinnamon stick, and 2 wide strips of orange peel. Refrigerate for at least 1 day, or up to 1 week. Makes 2 cups.

46. ​​Prunes in brandy. Bring 1 cup each sugar, water, and brandy to a gentle simmer, along with the zest of 1 lemon (in wide strips). Add 2 cups prunes; cook for 10 minutes. Add a pinch of nutmeg. Cool. Refrigerate for up to 2 weeks. Makes 4 cups.

47. Lemon syrup with lavender. Simmer 2 cups water, 1 1/4 cups fresh Meyer lemon juice, 1 cup sugar, and 1 teaspoon dried lavender until the sugar dissolves. Cool, then strain. Refrigerate for up to 1 week. Yield: 3 cups. (Directions: Mix with vodka or club soda to taste.)

48. Royal Garnet Syrup. Combine 1 1/2 cups pomegranate juice with 1/2 cup blackcurrant liqueur and 6 wide strips of orange peel. Refrigerate for up to 1 month. Yield: 2 cups. (Use: Add 2 tablespoons to a glass of champagne.)

49. Cranberry shrub. Bring 8 cups water and 1/2 lb. package cranberries to a boil. Let cool; strain. Whisk 3/4 cup sugar, 1/2 cup lemon juice, and 1/4 cup distilled white vinegar until the sugar dissolves; stir into the cranberry mixture. Refrigerate for at least 2 days; store for up to 1 month. Yield: 8 cups. (Directions: Mix equal parts with club soda.)

50. Hot Toddy cocktail mix. Wrap 1 cinnamon stick, 1 dried orange slice, 2 wide strips of lemon zest, 2 pieces of crystallized ginger, and 1 whole clove in a square of cheesecloth; gather into 6 sachets and tie with kitchen string. (Usage: Infuse 1 sachet in 1 cup hot tea; add bourbon.)