526 jellies jam recipes

Don't throw away orange peel.Great snack for those on gluten free diets.

Fig or strawberry jam cooks fresh figs and sugar with strawberry-flavored gelatin for an easy two-step preserve with a soft, spreadable set without traditional pectin.

This caramelized fennel jam is packed with yumminess and so easy to make. It's ideal as topping for hot dogs, pizzas or burgers.

Rhubarb banana jam made with just 3 ingredients and no pectin. Tart spring rhubarb meets ripe banana for a thick, tropical-leaning preserve perfect for toast or scones.

Cherry freezer jam made with finely chopped fresh cherries, sugar, lemon juice, and powdered pectin. A no-cook freezer jam with bright fresh-fruit flavor and a soft, spoonable texture.

Orange, lemon, and grapefruit marmalade slow-cooks three citrus fruits with sugar into a glossy bittersweet preserve. British-style marmalade with no commercial pectin needed.

Microwave cherry preserves cook fresh pitted cherries with sugar, lemon, pectin, and a whisper of almond extract entirely in the microwave. Glossy, ruby-red preserves in 20 minutes of cook time. Small-batch canning made simple.

Barely ripe mangoes simmer with fresh ginger, garlic, cumin, and fenugreek in malt vinegar until the fruit turns translucent and the liquid thickens into sweet-tart Indian chutney perfect for canning.

No-cook strawberry freezer jam made with fresh crushed berries, pectin, and corn syrup. Tastes like summer straight from the jar with no canning equipment needed.

Homemade mango chutney with brown sugar, ginger, garlic, raisins, and warm spices. Slow-simmered to jam consistency and aged four weeks for deep flavor.

Homemade strawberry preserves with just three ingredients: ripe berries, sugar, and a splash of cider vinegar. Hard-boiled the old-fashioned way with whole berries that hold their shape.

A perfect marriage of the two--a most delightful, fruity, tropical jam with a citrusy tang.

Avocado relish dices ripe avocado with red onion, bell peppers, Roma tomato, garlic, fresh chile, and herbs in lime juice and olive oil. Chunkier than guacamole, brighter than salsa. Perfect topper for grilled chicken or fish.

This is an all-purpose filling that can be used for cookies, bars, etc. I use it most often to fill hamantaschen. Extremely simple and delicious.

Apricot marmalade made from dried apricots soaked overnight, simmered to a smooth pulp, then cooked with sugar and cinnamon. A four-ingredient classic preserve with a deep amber color.

This makes a spectacular breakfast jam spread on toast, or as a topping for ice cream or banana muffins.