Sometimes, you just want to make a few little jars of preserves without all the fuss of a day-long canning ordeal. We hear that—here’s the perfect place to start.

A bit zingy, plenty sweet, and just the right amount boozy. Together with vanilla ice cream, you’ve got a great adult ice cream sundae.

Here’s a recipe for a small batch of strawberry jam, without all the fuss of traditional canning. Ready in less than an hour, with all the lush taste of peak strawberry season.

The secret ingredient to this spicy sauce? Nope. Not bourbon. We said secret. It’s smoked ketchup. (Yup. You heard correctly.) Bacon, too.

Maionese de leite in Portuguese, milk mayonnaise–you heard us–is a creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.

Ridiculously easy to make yet complex as heck in taste. Slightly sweet with only a hint of heat. Kid-tested and adult-approved.

A sprinkle here, a pinch there, this stuff is the perfect little extra to jazz up anything savory that you’re cooking. And you already love it.

A lovely jar of sweet, funky heat for those of you who love anything with a little extra kick. Add a little (or a lot, you spice fanatics) to anything you fancy.

These pretty pink refrigerator pickles are almost instant in terms of gratification, undeniably complex in terms of satisfaction.

This small-batch refrigerator jam from the famed Sarabeth’s Bakery takes barely any effort and just half an hour. And simply stash it in the fridge. No canning required.