526 jellies jam recipes

Homemade jelly combining tart apples and fragrant quinces in equal proportions. Cook the fruits separately, strain through a jelly bag, then boil the blended juices until they sheet from a spoon.

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.

Old-fashioned grape conserve simmered with sugar, lemon, and chopped nuts until thick and spreadable. A classic fruit preserve that goes beyond basic jam with added texture and citrus brightness.

Homemade apple jelly made in the microwave with apple juice, pectin, and red hot cinnamon candies for a spicy-sweet twist. Yields 6 half pints in under an hour.

Sweet and tangy zucchini relish with red and green peppers, turmeric, and mustard. A beautiful canning recipe that turns summer's bounty into 16 jars of gold.

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.

Make your meat feel special with this marinade made from a variety of spices.

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

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.

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.

Homemade fruit sweeteners made by reducing frozen juice concentrates into thick, syrupy natural sugar substitutes for baking and cooking without refined sugar.

Make your own tasty dill mustard with this simple recipe that's easy to follow and understand.

Kiwi lime marmalade made in the microwave in just 10 minutes. Fresh kiwi, lime zest, lime juice, and sugar cook down into a bright, tangy spread. No canning required.

English cucumber and ginger conserve macerates sliced cucumber in sugar, then simmers the syrup with bruised ginger root for a translucent, spiced preserve. An old British country jam for cheese boards and tea.

Carrot and rhubarb preserve combines pureed sweet carrots with tart sliced rhubarb. A three-ingredient old-country jam with vibrant color and a bright sweet-tart flavor.

Simple two-ingredient gooseberry jam made with fresh gooseberries and sugar. No pectin needed for this old-fashioned preserve that sets naturally with a bright, tart flavor.