70 jammy recipes

Comforting baked pudding layering sliced apples with buttery graham cracker crumbs, walnuts, and brown sugar, baked until the fruit melts into jammy sweetness.

A traditional British chutney made with fresh or dried apricots, onions, raisins, and walnuts, simmered with spices and vinegar until thick and jammy.

Blueberry upside-down cake with a glossy brown sugar topping and tender white cake base. Inverted to reveal jammy purple-stained fruit on top.

Old-fashioned cranberry conserve with raisins, diced orange pulp, and chopped nuts simmered until thick and jammy. A generous holiday preserve for gifting or spreading on toast.

Four-layer blackberry jam cake with walnuts and warm spices, glazed with jammy caramel loaded with raisins. Impressive Southern dessert for special occasions and holidays.

Date oatmeal bars with a thick, jammy date filling sandwiched between two layers of buttery oat crumble. A vintage three-layer bar cookie that's chewy, sweet, and wholesome.

Pear relish cooked slow with brown sugar, raisins, onions, and vinegar until thick and jammy. A sweet-tangy condiment perfect for cheese boards, pork, or holiday gifting.

Old-fashioned prune conserve with quinces, apples, oranges, watermelon rind, raisins, and chopped nuts. A thick, jammy fruit preserve with complex flavor from six different fruits.

Purple plum pie loads sliced fresh plums into a deep-dish crust under a cinnamon-spiced buttery crumb. A late-summer fruit pie with jammy tart filling and golden streusel topping.

Greek monastery cookies rolled in chopped nuts or sesame seeds, filled with apricot or rose preserves. Buttery thumbprint cookies with a crisp nut coating and jammy center.

Capellini with burst cherry tomato sauce, garlic, olives, red pepper flakes, and Parmesan. A quick Italian pasta dinner with a fresh, jammy sauce in under 40 minutes.

Oranged cranberry sauce made with fresh cranberries, orange juice, orange zest, brown sugar, and cinnamon sticks. Boiled until thick and jammy, this keeps indefinitely in the fridge.

Slow-simmered strawberry-rhubarb compote with just four ingredients cooked low for hours until thick and jammy. A versatile fruit topping for yogurt, ice cream, or toast.

Strawberry-rhubarb cobbler: a dairy-free, refined-sugar-free cobbler with jammy tart fruit under a whole wheat biscuit topping. Vegan-friendly dessert that tastes like summer.

Port wine soaked fig bread for the bread machine with dried figs plumped in port, cornmeal, whole wheat flour, and honey. A rustic, wine-infused loaf with jammy fruit in every slice.

Caramelized onion and fennel tart on flaky puff pastry, fully vegan. Slow-cooked onions turn jammy and sweet, fresh fennel and thyme add gentle anise warmth, all baked until crisp and golden. Serve warm or cold.