Jellies and Jam Recipes

Orange jelly made with frozen orange juice concentrate, lemon juice, and Certo liquid pectin. A quick no-cook jelly that sets in jars without any boiling water bath processing.

Jellyroll layer cake with spiced sponge strips rolled into a spiral and frosted with English toffee icing. Looks like a regular cake but slices reveal vertical swirl layers.

Another type of jelly to add to your collection and to your sandwiches!

Homemade blueberry marmalade with real orange and lemon slices. This small-batch canning recipe yields 9 half-pint jars of jewel-toned spread that's half jam, half citrus marmalade.

Jalapeño, raspberry and pecans blend beautifully in this thumbprint cookie from Anna Marie Bleich of California, Mo.

Easy to make homemade almond that tastes better than anything you can buy at the store. Simple, natural, just one ingredient.

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.

Old-fashioned pear conserves with ground lemon, orange, and raisins cooked down with sugar until thick. No pectin needed for this chunky, citrus-bright preserve.

Sweet pickles brine cucumber chunks overnight, then bring them to a boil in apple cider vinegar with sugar, turmeric, mustard seed, allspice, and celery seed. Eight pints of golden, crunchy pickles by tomorrow.

Freezer strawberry jam made without cooking, using fresh berries, sugar, lemon juice and Certo liquid pectin. Bright fresh-fruit flavor that tastes like summer in a jar.

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

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.

Learn how to make cherry preserves with this simple recipe that is 100% stress free!

Broiled until popped, then macerated in sugar and brandy. Works as a cranberry sauce with a bit of kick for meats and also as a topping for pancakes or waffles.

This makes a delicious filling for cakes and tarts and can also be used as a spread for biscuits, scones or croissants.

A tropical kiwi jam spiked with pineapple juice, fresh lime, and a finishing splash of rum. Tastes like a frozen daiquiri in spreadable form, perfect for toast, yogurt, or homemade gifts.