25 jam tart recipes

So easy to make, and it is amazingly delicious, a beautiful way to cook these two root vegetables together, and tons of flavor.

Strawberry gooseberry jam combines tart gooseberries with sweet strawberries and sugar for a perfectly balanced no-pectin jam. Three-ingredient old-fashioned summer preserve.

Green tomato jam: tart-sweet preserve made with unripe tomatoes, lemon, sugar, and water. Old-fashioned garden-rescue jam that uses up the last of the season's tomatoes.

A delightful homemade jam combining the sweetness of strawberries and the tartness of apples, perfect for spreading on toast, scones, or using in desserts.

Amy's blueberry rhubarb jam pairs sweet summer berries with tart rhubarb, no pectin needed. The boil-down method delivers thick, glossy preserves perfect for toast or baking.

Rhubarb banana jam made with just 3 ingredients and no pectin. Tart spring rhubarb meets ripe banana for a thick, tropical-leaning preserve perfect for toast or scones.

Citrus cranberry raspberry preserves: tart cranberries and sweet raspberries cooked with orange juice and zest into a glossy ruby jam with no added pectin. Holiday gift jar perfection.

Strawberry rhubarb jam made the old-fashioned way with no commercial pectin. Whole orange (peel and all) supplies the natural pectin, balancing tart rhubarb with sweet berries.

Blueberry jam pairs deep berries with tart rhubarb for natural pectin set, no commercial pectin needed. Traditional Scottish-style preserve with three ingredients and a simple boil.

Rhubarb jam with Chinese five-spice, crystallized ginger, and a whisper of hot sauce. Tart-sweet preserve with warm spice and gentle heat, perfect on toast or alongside roast pork.

Rhubarb strawberry jam preserves the brightest pairing of early summer in jars, with crushed strawberries, simmered rhubarb, sugar, and liquid pectin. Sweet, tart, and water-bath canned for shelf-stable storage.

Whole wheat flour and walnuts make the crust nutty and tasty, instead of all butter, use some butter and some canola oil to reduce the saturated fat without reducing the yummy flavor and texture. Granny smith and some delicious apricot jam are enough to make this tart shine.

Apricot-raspberry jam pairs sweet, golden apricots with tart raspberries in a quick liquid-pectin jam that fills 7 jars in 20 minutes. Perfect for toast, scones, or layered into thumbprint cookies.

Æbleskiver: Danish pancake balls with cardamom-spiced sour cream batter and folded egg whites for cloudlike puffs. Cook in the traditional pan, dust with powdered sugar, dip in tart jam.

Carrot and rhubarb preserve combines pureed sweet carrots with tart sliced rhubarb. A three-ingredient old-country jam with vibrant color and a bright sweet-tart flavor.

Apricot pineapple pie fills a double crust with sweet-tart cooked dried apricots and crushed pineapple in a clear cornstarch glaze. A vintage diner-style fruit pie with intense jam-like flavor.