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Jam, Jelly & Preserve Recipes

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Christmas Jam

Christmas Jam

Christmas Jam

I have a passion for cooking, and it's probably my grandmother I can thank for it. She was a marvelous cook who could really stretch a food dollar. —Jo Talvacchia, Lanoka Harbor, New Jersey

Over-the-Top Cherry Jam

Over-the-Top Cherry Jam

Over-the-Top Cherry Jam

We live in Door County, an area known for its wonderful tart cherries. This beautiful, sweet jam makes lovely gifts. —Karen Haen, Sturgeon Bay, Wisconsin

Cherry Rhubarb Jam

Cherry Rhubarb Jam

Cherry Rhubarb Jam

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
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Spiced Pear Jam

Spiced Pear Jam

Spiced Pear Jam

A neighbor of mine passed along this favorite recipe. I've given many jars of this jam as gifts. Day to day, we enjoy it on toast with ham and eggs or on hot rolls with a meat. —Karen Bockelman, Portland, Oregon

Homemade Lemon Curd

Homemade Lemon Curd

Homemade Lemon Curd

Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making it from scratch. —Mark Hagen, West Allis, Wisconsin

Carrot Cake Jam

Carrot Cake Jam

Carrot Cake Jam

For a change of pace from berry jams, try this unique option. Spread on a bagel with cream cheese, it tastes almost as good as real carrot cake!—Rachelle Stratton, Rock Springs, Wyoming

Surprise Raspberry Jam

Surprise Raspberry Jam

Surprise Raspberry Jam

I've made this jam for many years and no one has been able to guess the secret ingredient —tomatoes! Everyone swears it tastes just like fresh raspberry jam! —Elizabeth Baker, Birdsboro, Pennsylvania

Tri-Berry Jam

Tri-Berry Jam

Tri-Berry Jam

My mother-in-law and I dreamed up this jam after we'd been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together. So she made a test batch—and we quickly learned that they definitely did! Then I came up with my own version of the jam. I preserve everything from our garden! —Karen Maerkle, Baltic, Connecticut

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.

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
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