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
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."
Growing up, my father loved black licorice and all my siblings and I loved it as well. I still love the flavor of black licorice but can't eat the candy anymore for health reasons. This recipe reminds me of the flavor I loved as a child. The delicious jam tastes great with Brie or goat cheese and crackers. —Jill Grueninger, Mequon, Wisconsin
I make this recipe with fresh-picked strawberries and basil grown in my own herb garden. This unique sweet and savory jam makes a perfect gift—just add a bright ribbon around the top with a gift tag! The deep red jam, laced with flecks of green basil, is so beautiful. —Julie O'Neil, Two Harbors, Minnesota
This tangy sweet spread is "jam-packed" with lots of cherry flavor, plus a hint of rhubarb. My mother gives jars of it to friends during rhubarb season—it's so delicious on toast and muffins. —Faye Sampson, Radcliffe, Iowa
I have so much mint growing in my yard that I add it to almost everything. What a revelation it was when it went in my raspberry jam—the mint really wakes up the raspberry flavor.—Laurie Bock, Lynden, Washington
Although I've been canning for years, I've never found a good apple pie jam recipe, so I created this one. My husband of 41 years and I love this jam so much because it tastes just like apple pie…without the crust! —Audrey Godell, Stanton, Michigan
I have had a love of figs ever since I had an amazing appetizer that used a combination of them with blue cheese and prosciutto. Since then, I created this fig jam and have used it as a glaze on our Easter ham, smeared it on a bagel with cream cheese and dolloped on pizza. &mdashMonica Keleher, Methuen, Massachusetts
A few years ago, I hit upon the idea of presenting family and friends with baskets of homemade jam as gifts. With cherries, cinnamon and cloves, this smells and tastes like Christmas! —Marilyn Reineman, Stockton, California
Give in to temptation and buy fresh berries in bulk. You’ll be glad you did when you transform those ripe little gems into a sweet spread that can also get you out of a gift-giving jam. —Shannon Becker, Burton, Ohio
My friend and I had tried a fruity jam with jalapenos at a local vineyard and this is the version I created. I like this spread on crackers with cream cheese, on hamburgers or even on grilled cheese. For extra heat, add the seeds of a few jalapenos to the jam. —Lisa Keim, Watertown, New York
Watching my grandmother can hundreds of jars of tomatoes, peaches and pears inspired me to try making jams and jellies myself. I can remember going down into her cellar as a girl—all those jars on the shelves gave me such a warm, homey feeling! My family enjoys this jam on warm corn muffins, or blueberry. The cinnamon's a bit of a surprise. —Barbara Burns, Phillipsburg, New Jersey
Having a passion for writing her whole life, Laurie joined the Taste of Home team to bring together her two favorite things—creative writing and food. She spends most of her time playing with her dog, drafting up short stories and, of course, trying out new recipes.
We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.