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Jam, Jelly & Preserve Recipes

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Luscious Blueberry Jam

Luscious Blueberry Jam

Luscious Blueberry Jam

This perfectly spreadable jam boasts a beautiful dark color with a sweet, seasonal flavor. Karen Haen, Sturgeon Bay, Wisconsin

Peach Raspberry Jam

Peach Raspberry Jam

Peach Raspberry Jam

"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."

Pear Raspberry Jam

Pear Raspberry Jam

Pear Raspberry Jam

I give this sweet and tangy jam as a Christmas gift. In this part of the country, pears and raspberries are in plentiful supply, but frozen berries work just as well.
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Pineapple Kiwi Jam

Pineapple Kiwi Jam

Pineapple Kiwi Jam

Pineapple, kiwi and a hint of lime blend nicely in this unique combination from Sondra Rogers of Columbus, Indiana. "It's especially good slathered on biscuits," she comments.

Pennsylvania Dutch Apple Butter

Pennsylvania Dutch Apple Butter

Pennsylvania Dutch Apple Butter

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.

Berry-Basil Limeade Jam

Berry-Basil Limeade Jam

Berry-Basil Limeade Jam

My husband and I have fun picking fruit. We ended up with too many strawberries, so it was time to make jam, inspired by a mojito recipe. —Erica Ingram, Lakewood, Ohio

Corncob Jelly

Corncob Jelly

Corncob Jelly

Making this jelly every year in the summer is a tradition in my family. I often give this jelly as a gift.—Marge Hagy, Brewster, Washington

Grilled Prosciutto-Cheddar Sandwiches with Onion Jam

Grilled Prosciutto-Cheddar Sandwiches with Onion Jam

Grilled Prosciutto-Cheddar Sandwiches with Onion Jam

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

Highbush Cranberry Jam

Highbush Cranberry Jam

Highbush Cranberry Jam

Although not true cranberries, highbush cranberries also have tart red fruits that can be used in cooking. This is a lovely spread with mouthwatering tangy flavor.—Evelyn Gebhardt, Kasilof, Alaska

Mint Jelly

Mint Jelly

Mint Jelly

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
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