526 jellies jam recipes

The Kaufmans' apple butter, a slow-cooked spread made from cooking apples, reduced apple cider, and sugar simmered for hours into a deep, glossy spread. The Pennsylvania Dutch farmhouse classic, ready for water-bath canning.

Brighten your day by using this spread that adds a unique taste to breakfast!

Great recipe, measurements worked out perfectly. Used the resulting jelly with Apple stuffed pork chops (linked below). The sweet slightly tart would work great with some spice, perhaps red pepper flakes added for a sweet-spicy kick.

Grandma's three-ingredient rhubarb jam with strawberry jello for color and set. Freezer-jam method, no canning required. Macerate overnight, boil, jar, freeze.

Cooked strawberry jam recipe uses fresh berries, dry pectin, lemon juice, and sugar for shelf-stable jars. Classic 4-minute rolling boil method, no fail.

Three-ingredient seedless blackberry preserves with equal parts berries and sugar plus a splash of lemon juice. Old-school maceration method gives deep berry flavor without added pectin.

A sweet and sour topping of carmelized red onions that is perfect to dress up a burger.

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

No-cook peach freezer jam with mashed fresh peaches, sugar, liquid pectin, and lemon juice. Stovetop-free preserve that tastes like ripe summer peaches all year round.

Apricot lite jam combines dried apricots with crushed pineapple and fresh orange for a tropical twist on a classic preserve. Less sugar than traditional jam, with citrus brightening the flavor.

Make your mornings exciting with this tasty blackberry jam that's perfect on toast!

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.

Harvest apricot preserves cook a big batch of ripe apricots with sugar and lemon juice to setting point, then jar and seal with rum-dipped cellophane tops. An old-world summer preserve.

Easy rhubarb jam made with just three ingredients: fresh rhubarb, sugar and a packet of Jello for instant flavor and color. No pectin, no thermometer, 20 minutes start to jar.

No-cook freezer jam with Georgia peaches and raspberries, fresh-tasting fruit set with Certo liquid pectin and lemon juice. No stove required. Ready overnight.

Hummus Bi Tahini (Chick Pea and Sesame Puree) recipe