1,540 jam recipes

An easy no-bake layered pound cake: store-bought pound cake split and filled with raspberry jam, sliced, and topped with peaches and whipped cream. A quick, semi-homemade dessert in minutes.

Southern jam cake with blackberry jam, buttermilk, raisins, and pecans baked low and slow in three spiced layers. Topped with a boiled cream frosting that drips down the sides just like it should.

Vanilla buttermilk panna cotta with fresh strawberry jam on top. A make-ahead individual dessert that sets in small glasses and feeds six for dinner parties or date nights.

Mock strawberry jam made with mashed figs and Jello for berry color and flavor. A Southern classic that sets in the jar over six weeks with no pectin needed.

No-cook freezer jam combining sweet strawberries and ripe bananas with fruit pectin and sugar. Just stir, jar, and chill. Bright fresh fruit flavor that beats anything store-bought.

Rhubarb, rose, and strawberry jam macerates rhubarb and small berries with sugar overnight, then boils with scented rose petals and lemon juice for a floral, blush-pink English preserve.

Jam cake with caramel icing, a three-layer Southern spice cake built around blackberry jam, cinnamon, and allspice, blanketed with soft-ball-stage caramel icing made from brown sugar, butter, and cream.

Yummy Oatmeal Cream Cheese Jam Bars recipe

Grilled portobello burger with sticky red onion jam and horseradish yogurt cream. A savory vegetarian burger with deep wine-braised sweetness and a kick of heat from fresh horseradish.

Carrot Cake with Cream Cheese Jam Filling and Cream Frosting recipe

Super Moist Jam, Pineapple and Pecan Cake with Caramel Icing recipe

Corn fritters made from cheese seasoned with Australian native herbs and spices, served with a paperbark smoked beetroot jam.

This spicy and sweet mango chuntney goes very well with the corn flatbread, you can also use pineapple too.

Sweet, sour and spicy, this delicious pineapple-chile chutney is packed with flavors. Serve it as a side dish with any Indian main course.

This are my version of oatmeal raspberry bar cookies, by using whole wheat flour adds extra fibre, using most olive oil reduces saturated fat without losing great texture and flavor. They are great for grab-go breakfast.

Refrigerated biscuit dough is used in this recipe. Fill with your favorite jam or preserves, if you like.