454 jams jelly recipes

Tony's salad dressing: a balsamic-and-white-wine vinaigrette boosted with parmesan, fresh oregano, basil, and a splash of soy sauce. House dressing flavor that beats anything bottled.

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.

Jalapeno jelly made with fresh jalapenos, bell peppers, vinegar, and liquid pectin. A sweet-hot pepper jelly for pouring over cream cheese, glazing meats, or gifting in jars.

Homemade prune conserve with orange juice, orange peel, and chopped nuts. A thick, jammy spread with deep fruit flavor and warm citrus notes.

Plums in Port preserves whole plums in a cinnamon-orange syrup spiked with tawny port wine. A stunning canned fruit for cheese boards, desserts, and holiday gifts.

Lime, pineapple, and grapefruit marmalade with orange zest, cooked to 220F and sealed in 7 jars. A homemade tropical citrus marmalade that's tart, bright, and far from anything store-bought.

Lavender jelly made with champagne, apple juice, creme de cassis, and fresh lavender flowers set with gelatin. An elegant, fragrant dessert jelly with a pale purple hue.

Sweet red pepper jalapeño jelly cooks chopped peppers with cider vinegar, sugar, and pectin into a sweet-and-spicy jelly. Cream cheese and crackers' best friend.

Rhubarb marmalade brightened with orange and lemon zest, set with liquid pectin for a tangy-sweet spread. A quick stovetop preserve that captures spring rhubarb at its peak.

Homemade grape butter with just two ingredients: seedless grapes and sugar. Cooked down and sieved into a thick, spreadable fruit butter with intense grape flavor.

Quince marmalade with whole orange and orange juice, simmered with sugar until it sheets from a spoon. No pectin needed thanks to quince's natural gelling power.

Bright lemon lime marmalade made from thinly sliced whole citrus fruit cooked with sugar until set. A tangy, bittersweet preserve with no added pectin needed.

Rhubarb conserve with orange, lemon zest, and chopped nuts simmered until thick, glossy, and clear. A chunky fruit preserve with citrus brightness and nutty crunch for toast, scones, or gifting.

Traditional lemon marmalade with just two ingredients: thinly sliced lemons and sugar. Bittersweet, glossy, and laced with suspended citrus peel. A classic breakfast preserve.

Rhubarb and fig preserves made by macerating rhubarb in sugar overnight, then boiling with chopped figs, lemon juice, and lemon rind until thick and clear. A sweet-tart spread for toast.

Old-fashioned orange marmalade made from scratch with just oranges, sugar, lemon juice, and water. No pectin needed, slow-simmered for 3 hours until naturally set.