447 jams jelly recipes

Old-fashioned orange marmalade made from scratch with just oranges, sugar, lemon juice, and water. No pectin needed, slow-simmered for 3 hours until naturally set.

Make your meat feel special with this marinade made from a variety of spices.

Traditional lemon marmalade with just two ingredients: thinly sliced lemons and sugar. Bittersweet, glossy, and laced with suspended citrus peel. A classic breakfast preserve.

Plums in Port preserves whole plums in a cinnamon-orange syrup spiked with tawny port wine. A stunning canned fruit for cheese boards, desserts, and holiday gifts.

Tony's salad dressing: a balsamic-and-white-wine vinaigrette boosted with parmesan, fresh oregano, basil, and a splash of soy sauce. House dressing flavor that beats anything bottled.

Homemade fruit sweeteners made by reducing frozen juice concentrates into thick, syrupy natural sugar substitutes for baking and cooking without refined sugar.

Make your own tasty dill mustard with this simple recipe that's easy to follow and understand.

Kiwi lime marmalade made in the microwave in just 10 minutes. Fresh kiwi, lime zest, lime juice, and sugar cook down into a bright, tangy spread. No canning required.

English cucumber and ginger conserve macerates sliced cucumber in sugar, then simmers the syrup with bruised ginger root for a translucent, spiced preserve. An old British country jam for cheese boards and tea.

Carrot and rhubarb preserve combines pureed sweet carrots with tart sliced rhubarb. A three-ingredient old-country jam with vibrant color and a bright sweet-tart flavor.

Simple two-ingredient gooseberry jam made with fresh gooseberries and sugar. No pectin needed for this old-fashioned preserve that sets naturally with a bright, tart flavor.

Homemade ripe grape jam made from fresh grapes with liquid pectin. Skins are crushed and pulp is sieved to remove seeds for a smooth, intensely fruity preserve.

Bright lemon lime marmalade made from thinly sliced whole citrus fruit cooked with sugar until set. A tangy, bittersweet preserve with no added pectin needed.

Jalapeno pepper jelly made with fresh jalapenos, green bell pepper, apple cider vinegar, and sugar. A sweet-hot jelly for canning that pairs with cream cheese and crackers for an easy appetizer.

Sweet watermelon rind preserves made with a lime water soak, lemon, and ginger in a simple sugar syrup. A two-day heritage canning project that transforms scraps into glistening jars of gold.

Old-fashioned homemade lemonade syrup concentrate with citric and tartaric acid. Bottle once, refrigerate, and mix 1:5 with water for instant fresh lemonade all summer.