Here's a fruit spread that captures the best tastes of late summer. I like that it's low in sugar and not overly sweet, which lets the fresh peach flavor shine right through. — Rebecca Baird, Salt Lake City, Utah
We grow lots of basil for our local farmers market, and this is a unique way to use it. The jelly is really good with cream cheese as an appetizer. I also like to combine a jar with 1 cup of barbecue sauce and simmer mini meatballs or cocktail wieners in the mixture.
-Sue Gronholz, Beaver Dam, Wisconsin
Full of fruity flavor, this delightful jam is a great toast topper. Delores Ward of Decatur, Indiana came up with the recipe when a neighbor gave her an armload of pears. "Everyone really likes it," says Delores.
"Back when my children were young, I put up about 100 jars of jams and jellies each summer, including this freezer version," notes Mrs. Donn White form Wooster, Ohio. "Although I don't make that many now, I do stir up a batch to give to neighbors at Christmastime."
For a change of pace, give this yummy jelly made from frozen orange juice a try. I've given it as gifts to friends and family-and many times the jars have been returned for refills. —Mary Rice, Maysville, Oklahoma
"While simmering apples in brown sugar and cinnamon, I decided to add a ripe pear and a few cranberries to the mix," says Linda James of Greenfield, Wisconsin. "The result was a thick, tangy-sweet sauce that's terrific over frozen yogurt."
There's no added sugar in this jam, so even if you're watching your diet, you can enjoy it on your morning toast," notes Mary Fenske of Bricelyn, Minnesota. "There's no need to wait for harvest season to make it either, since the recipe calls for dried apricots. I often give this chunky spread as a gift to my four grown children and 10 grandkids."