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Jam, Jelly & Preserve Recipes

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Canned Blueberry Jam

Canned Blueberry Jam

Canned Blueberry Jam

Summer doesn't feel complete without at least one berry picking trip and a batch of homemade blueberry jam. Eat atop fresh scones or biscuits for maximum enjoyment! —Marisa McClellan, Philadelphia, Pennsylvania

Four-Berry Spread

Four-Berry Spread

Four-Berry Spread

For a big berry taste, you can't beat this tasty spread. With a flavorful foursome of blackberries, blueberries, raspberries and strawberries, this lovely jam brightens any breakfast. -Marie St. Thomas, Sterling, Massachusetts

Blueberry Preserves

Blueberry Preserves

Blueberry Preserves

Juicy blueberries swimming in a sweet jelly taste terrific spooned over vanilla ice cream. But we also enjoy it on top of waffles and pancakes.—Shannon Arthur, Portsmouth, Ohio
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Cranberry Conserve

Cranberry Conserve

Cranberry Conserve

I'm 95, and I still remember my grandmother from Germany making this lovely, delicious conserve for the holidays. She'd give it to family members and friends. It tastes great served as a relish alongside meat or even spread on biscuits. -Mildred Marsh Banker, Austin, Texas

Habanero Apricot Jam

Habanero Apricot Jam

Habanero Apricot Jam

This zippy and versatile jam was a blue-ribbon winner at our county fair. I mix it with applesauce as a condiment for pork, with cranberry sauce for poultry and with cream cheese as a spread on celery sticks. It's a beautiful color...and in "hot" demand as a gift item! -Janet Eckhoff Woodland, California

Pretty Peach Jam

Pretty Peach Jam

Pretty Peach Jam

"This has been a favorite jam in my family for as long as I can remember," relates Theresa Beckman of Inwood, Iowa. "It's a delicious medley of fruits, including peaches, cherries, pineapple and orange."

Tomato Lemon Marmalade

Tomato Lemon Marmalade

Tomato Lemon Marmalade

This is a marmalade I make for our church bazaar every fall. It always sells out in no time at all.—Mrs. Helen Witt, Minneapolis, Minnesota

Cherry Almond Preserves

Cherry Almond Preserves

Cherry Almond Preserves

This recipe came from my mother-in-law. It's very old-fashioned—in fact, the friend who gave it to her used to cook it up on an old wood stove. With all the cherry orchards here in Bitterroot Valley, I make two batches of these preserves each summer. (I get the cherries from a nearby cannery by the gallons!) My family likes them on fresh bread, muffins, pancakes and even ice cream—the consistency's similar to a topping. I have to be careful, though, and ration the jars out or they'd be the first thing to disappear from the root cellar! Both my husband and I serve as 4-H leaders. We have three children—girls 16 and 14 and a son who's 12.

Freezer Raspberry Sauce

Freezer Raspberry Sauce

Freezer Raspberry Sauce

This is a great topping for ice cream, and—since it's thicker than sweetened berries—it's nice over sponge cake or shortcake, too. My family especially enjoys spreading with sour cream and plain yogurt over waffles. In fact, no one ever asks for maple syrup anymore! —Katie Koziolek, Hartland, Minnesota

Hot Pepper Jelly

Hot Pepper Jelly

Hot Pepper Jelly

We enjoy this fiery pepper spread on crackers with cream cheese. It also makes a terrific holiday gift. For a milder flavor and different color, substitute a green bell pepper, jalapeno peppers for the habaneros and green food coloring.

Pomegranate Jelly

Pomegranate Jelly

Pomegranate Jelly

"For as long as I can remember, my mom has been making this pomegranate jelly and sending us all home with a few jars." To make this jelly even more tangy, substitute cranberry juice for pomegranate juice. —Tatiana Kushnir, Montara, California
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