346 jams jelly recipes

Old-fashioned nectarine and raspberry preserves with whole fruit suspended in a glossy, lightly thickened syrup. No commercial pectin, just sugar, lemon, and time.

Blueberry jam infused with Sambuca licorice liqueur and lemon zest, sealed with whole coffee beans in each jar. Italian-inspired homemade preserves with a gentle anise note.

Homemade peach preserves with three ingredients: ripe peaches, sugar, and water. No added pectin needed; the fruit's natural juices thicken into a glossy, spoonable preserve as the sugar concentrates.

Spiced pumpkin butter: shelf-stable canned spread with cooked pumpkin, pectin, sugar, and warm pumpkin pie spice. Six half-pint jars perfect for fall gifting or toast.

No cook peachy orange jam captures fresh summer peaches, juicy orange, and maraschino cherries in a bright freezer jam. No boiling the fruit, no canning gear, just stir, jar, and let it set. Tastes like sunshine on toast.

No-cook strawberry freezer jam captures peak summer strawberry flavor with liquid pectin, sugar, and lemon juice. Ready in 20 minutes with no boiling and no canning equipment.

Mrs. Johnson's peach preserves boil ripe sliced peaches in clear sugar syrup with lemon extract for old-fashioned Texas-style preserves. Spoon over biscuits or warm over vanilla ice cream.

Homemade cherry and raspberry jam with citrus zest and a hint of almond extract. A no-pectin small-batch preserve that captures peak summer fruit in glossy, ruby-red jars.

Slow cooker apple butter simmers unpeeled apples and cider for 10 hours, then adds sugar and warm spices for the last hour. Yields ten 6-ounce jars of deep, spiced spread for toast or biscuits.

This sweet marmalade is the perfect spread for toast, english muffins and pancakes.

Fresh apricot or peach jam made with liquid pectin and crushed summer stone fruit. A rolling-boil method that locks in bright fruit flavor and gives a reliable, scoopable set.

Berry kiwi jam, a no-cook freezer jam with crushed raspberries, chopped kiwi fruit, sugar, and pectin. Bright fresh-fruit flavor that tastes like summer in a jar, no canning equipment required.

Kick up your Independence or Flag day celebration an extra notch by making your own home-made ketchup (catsup) to make your barbecued hot dogs and burgers extra special. This is an easy way to really impress your friends and family and it's much better tasting than store bought varieties.

Green tomato jam: tart-sweet preserve made with unripe tomatoes, lemon, sugar, and water. Old-fashioned garden-rescue jam that uses up the last of the season's tomatoes.

Orange, grapefruit, and lime marmalade: a bittersweet three-citrus preserve with fine ribbons of peel suspended in a glossy set, brightened with a splash of Cointreau. Homemade for the toast lovers.

Old-fashioned orange lemon marmalade with whole fruit, water, and sugar. The traditional 3-day method that yields a glossy, bittersweet preserve perfect for toast.