Jams and Jelly have been part of Chilean cuisine since the introduction of sugar—the perfect way to preserve the bounty of fruits.
In Chile, fruits are cheap, abundant, and of high quality: Apricots, peaches, and berries are everywhere in summer.
- Condensed Milk into Dulce de Leche
- Dulce de Alcayota Spaghetti Squash Jam
- Dulce de Membrillo Quince Paste
- Homemade Wine Jelly
- Manjar Blanco Homemade Dulce de Leche
- Mermelada de Ciruela Plum jam
- Miel de Melón Honeydew Syrup
