1,522 jam recipes

I got this recipe out of McCall’s magazine about 35 – 40 yrs ago from the pages of the McCall’s Cooking School and have made it a number of times since.

Italian rainbow cookies with almond paste, three colored layers, apricot jam filling, and chocolate coating. Overnight-pressed cookies that slice into beautiful tricolor squares.

Cream butter with orange zest and sugar, fold in eggs and flour, then bake into a tender pound cake glazed with apricot jam and candied orange peel.

Stuffed French toast sandwiches filled with mashed banana, walnuts, and nutmeg, pan-fried golden in butter. A decadent weekend brunch ready in 20 minutes.

Toronto Pie: a light sponge cake split into two layers, filled with raspberry jam, and dusted with powdered sugar. A classic Canadian tea-time treat.

Walnut cake is a traditional European-style flourless nut torte made with ground walnuts, crushed biscuits, and 8 separated eggs. Layered with apricot jam and frosted with vanilla whipped cream.

These buttery and flakey pastries made with flour, butter and cream cheese are filled with apricot jam, they are absolutely delightful to pop in the mouth.

Try making the French version of apple pie today that's both scrumptious and healthy for you.

Add some fruit to your chicken with this savory dish where orange juice and apricots play a part.

German-style apple cream cheese tart with a buttery pressed crust, raspberry jam layer, and cinnamon-spiced apples topped with sliced almonds. Baked in a springform for easy serving.

Celebration rugelach stacks three tiers of cream cheese pastry filled with walnuts, golden raisins, cinnamon, and raspberry preserves into a stunning Hanukkah or holiday centerpiece.

Layered bar cookies with a butter shortbread base, apricot jam, and a cocoa-coconut-peanut meringue topping. Three distinct layers in every square.

Mandeltorte is a German almond torte with a buttery pastry shell, rich almond filling, raspberry jam layer, and piped lemon icing. An elegant European bakery-style dessert.

Apricot muffins made with a whole jar of apricot preserves blended right into the batter with brown sugar, butter, and chopped nuts. The preserves keep every muffin incredibly moist with intense fruit flavor.

Fresh strawberry scones layer sliced berries and strawberry jam between two halves of a citrus-scented scone dough, then bake into wedges. A bakery-style stuffed scone sweetened with orange juice concentrate.

Light yet delicious chocolate raspberry roll cake. The creamy and fruity filling is made with skim ricotta cheese and fresh raspberries, the cake is made with flour, cocoa powder and egg substitute. It's much lighter than a classic roll cake, but without losing any flavor.