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
You can spread Diane Widmer's apple butter on thick and still enjoy a breakfast that's thin on calories. She shared the recipe from her home in Blue Island, Illinois. For a smoother texture, use tender varieties such as McIntosh or Cortland apples.
Among my friends, I'm known as the Pork Master because I love to cook just about every cut there is. These appetizers combine soft, mild Brie cheese with a sweet-sour bacon jam that has a touch of Sriracha sauce. —Rick Pascocello, New York, New York
My friend and I had tried a fruity jam with jalapenos at a local vineyard and this is the version I created. At work there was a taste test comparing my different versions of the jam, and this one was voted a favorite. I like this fruity spread on crackers with cream cheese, on hamburgers or even grilled cheese. For extra heat, add the seeds of a few jalapenos to the jam.
As the tomato season draws near and you have a bumper crop of green tomatoes on your vine, reach for this one-of-a-kind jam! Everyone is pleased with its great taste.—Norma Henderson, Hampton, New Brunswick
April is National Grilled Cheese Month - honoring the gooey greatness of toasted bread and melted cheese. The modern version may have started in the 1920s, when sliced bread and American cheese became available. For a modern version full of comfy farmhouse flavors, use raisin bread with onion jam, prosciutto and cheddar. —Susan Andrichuk, New York, New York
One whiff is all it takes to tell what we grow on our farm—peppermint! Harvesting 300 acres is hard work, by the invigorating scent keeps our taste buds tuned for minty treats. I use fresh mint or mint oil frequently in my cooking and baking. Try this aromatic jelly on lamb or oven-fresh biscuits.—Kandy Clarke, Columbia Falls, Montana