346 jams jelly recipes

Rhubarb and fig preserves made by macerating rhubarb in sugar overnight, then boiling with chopped figs, lemon juice, and lemon rind until thick and clear. A sweet-tart spread for toast.

Sweet red pepper jalapeño jelly cooks chopped peppers with cider vinegar, sugar, and pectin into a sweet-and-spicy jelly. Cream cheese and crackers' best friend.

Rhubarb conserve with orange, lemon zest, and chopped nuts simmered until thick, glossy, and clear. A chunky fruit preserve with citrus brightness and nutty crunch for toast, scones, or gifting.

Retro beet jelly made with orange Jell-O and a kick of horseradish. A jiggly, tangy side dish that pairs brilliantly with turkey, ham, and holiday roasts.

Homemade apple marmalade with bright lemon zest and liquid pectin for perfect spreadable texture. Cook fresh apples into smooth sauce, then turn it into jammy goodness in minutes.

Whole berry cranberry sauce with fresh orange juice, zest, and just a cup of sugar. Done in 15 minutes from stovetop to bowl. The Thanksgiving classic that beats canned every time.

Homemade mint jelly with fresh mint leaves, vinegar, sugar, and pectin. A classic condiment for roast lamb that sets up crystal clear and bright green in about 20 minutes.

Canned peach halves soaked in a warm Kahlua syrup with brown sugar, cinnamon sticks, tarragon vinegar, and citrus zest. An elegant no-bake condiment or dessert topping.

Old-fashioned elderberry grape jelly: foraged elderberries and half-ripe grapes simmered, strained, and boiled with sugar to a sheeting set. No commercial pectin needed thanks to the under-ripe grape skins.

Brighten up your mornings with this delicious jelly that can be used for toast or peanut butter and jelly sandwiches.

Another type of jelly to add to your collection and to your sandwiches!

A fruity recipe that's simple to make and tastes wonderful as a glaze on pot roasts or as a spread for sandwiches.

Homemade blueberry marmalade with real orange and lemon slices. This small-batch canning recipe yields 9 half-pint jars of jewel-toned spread that's half jam, half citrus marmalade.

A sweet and spicy jelly that tastes wonderful on toast, in sandwiches or on your famous meat loaf!

Homemade banana butter made from 10 ripe bananas, maraschino cherries, and pectin. This spreadable fruit preserve yields 8 to 9 half-pints for gifting or stocking the pantry.

Mint julep syrup concentrate made with creme de menthe, lemonade, and lime juice. Mix 1 part syrup to 5 parts water for a refreshing Southern-style drink.