346 jams jelly recipes

Broiled until popped, then macerated in sugar and brandy. Works as a cranberry sauce with a bit of kick for meats and also as a topping for pancakes or waffles.

Fig marmalade pairs ripe summer figs with chopped oranges and tender lemon slices for a glossy, jewel-toned preserve. Just four ingredients, no added pectin needed. Spreads beautifully on toast, brilliant on a cheese board.

A vibrant, tangy red currant jelly perfect for spreading on toast, pairing with meats, or gifting. This clear, jewel-like preserve is made by simmering fresh red currants with lemon and cloves, then straining and sweetening the juice to create a smooth, set jelly.

Spiced blueberry jam simmers fresh blueberries with apple-grape juice concentrate, orange juice, and warm spices of cinnamon, nutmeg, cloves, and mace. A refined-sugar-free freezer jam that captures summer with autumn warmth.

No need for a double boiler with this quick and easy recipe. Its delicious lemony burst is wonderful on scones, English muffins and just about anything you want to give a little zing to.

Amy's blueberry rhubarb jam pairs sweet summer berries with tart rhubarb, no pectin needed. The boil-down method delivers thick, glossy preserves perfect for toast or baking.

Fig strawberry preserves use mashed fresh figs, sugar, and strawberry Jello for an old-fashioned three-ingredient preserve. Tastes like both fruits at once.

Rangpur lime marmalade preserves whole rangpur limes and lemons in a small-batch sugar syrup over two overnight rests, sealed in jars with paraffin. Old-fashioned canning recipe.

Blueberry sour cherry jam made with crushed ripe blueberries, pitted sour cherries, sugar, and powdered fruit pectin. A small-batch homemade jam for canning with deep purple-red color and bright fruit flavor.

Low-sugar refrigerator strawberry jam sets in minutes with gelatin, not pectin. Just ⅓ cup sugar for 4 cups of berries. Bright, fresh-tasting fruit straight from the saucepan.

Ginger peach jam: ripe summer peaches and crystallized ginger cooked into a glossy preserve with pectin. The classic peach jam with a warm, spicy backbone. Makes 8 jars.

Apple maple jam captures fall in a jar with finely chopped apples, pure maple syrup, and warm spices. A small-batch canning recipe with cinnamon, allspice, nutmeg, and cloves cooked to the jellying point.

Spiced cherry orange jam with sliced oranges, dark sweet cherries, and a warm cinnamon-clove-allspice infusion. A small-batch preserve for toast, cheese boards, and gift jars.

Red tomato preserves made the old-fashioned way: whole peeled tomatoes steeped overnight in sugar, then simmered with thinly sliced lemon until the syrup runs clear and thick. A vintage canning classic.

When you taste homemade marmalade once, you will never want any store-bought. Made marmalade today, and it was absolutely delicious; tasted fresh, slightly bitter and not super sweet, just the right balance of the fruits and sugar.

Strawberry liqueur jam made in the microwave with fresh strawberries, green apple for natural pectin, lime juice, and a splash of Grand Marnier or Cointreau. A small-batch jam ready in under an hour.