534 jellies jam recipes

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

Three-ingredient honey jelly made with just honey, water, and liquid fruit pectin. Boil, jar, and enjoy pure honey flavor in spreadable form. Makes 6 jars.

Two-ingredient maple butter made by whipping softened butter with pure maple syrup. A sweet, spreadable compound butter for toast, muffins, pancakes, and warm biscuits.

Turn your favorite soda into homemade jelly with just 4 ingredients and 15 minutes. A fun, easy canning project that works with any carbonated beverage from grape soda to cola.

Old-fashioned watermelon honey preserve made from the white rind, slow-cooked with sugar, lemon, and fresh ginger into a thick, golden spread. A heritage canning recipe worth reviving.

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

If you're tired of the same old berries, then this recipe is for you! Made of green gooseberries, this delicious jelly is sure to add a new taste to your breakfast.

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.

Jalapeno jelly made with fresh jalapenos and Anaheim chiles simmered in apple cider vinegar and sugar, set with liquid pectin and sealed in jars for a sweet-hot spread.

Orange Harvard beets in a glossy, sweet-tart sauce made with fresh orange juice, orange zest, and cornstarch. A sugar-free twist on the classic using sugar substitute.

Homemade cherry butter with pitted cherries, crushed pineapple, and lemon juice cooked low and slow until thick and spreadable. A fruity preserve for toast, biscuits, and more.

Homemade citrus Dijon mustard with fresh lemon, lime, or orange juice, honey, and grated zest. Four ingredients, no cooking, ages for two weeks then refrigerate.

Pickled nasturtium seeds brined in salt water, layered with tarragon and horseradish, then preserved in spiced white wine vinegar. A peppery homemade caper substitute.

Homemade baking powder made from baking soda, cream of tartar, and cornstarch. Three ingredients, aluminum-free, and stores for months in a sealed container.

Homemade lemon shred marmalade with fine lemon peel and grapefruit, cooked low and slow with no added pectin. Just four ingredients for a classic citrus preserve.

Apricot mustard combines prepared sweet-hot mustard with apricot preserves and dry mustard for an aged condiment with serious bite. A three-ingredient project that mellows beautifully over weeks.