Jellies and Jam Recipes

Rose hip chutney blends foraged rose hips with apples, raisins, apple cider vinegar, ginger, and cayenne for a tangy-sweet preserve that pairs with holiday ham, turkey, or game.

Greek fig preserves (syko glyko) made with whole green figs stuffed with blanched almonds and simmered in lemon-scented syrup. Traditional spoon sweet for coffee service.

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

Ginger peach jam: ripe summer peaches and crystallized ginger cooked into a glossy preserve with pectin. The classic peach jam with a warm, spicy backbone. Makes 8 jars.

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.

A delicous amber or red coloured sweet jelly made from tomatoes that can be served just like any other sweet spreads or added to cheese and cracker trays.

A sweet and spicy jelly that tastes wonderful on toast, in sandwiches or on your famous meat loaf!

Orange, grapefruit, and lime marmalade: a bittersweet three-citrus preserve with fine ribbons of peel suspended in a glossy set, brightened with a splash of Cointreau. Homemade for the toast lovers.

Old-fashioned pear harlequin preserves with pineapple, orange, and maraschino cherries. A colorful sweet conserve with the look of stained glass in the jar.

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.

Fig marmalade pairs ripe summer figs with chopped oranges and tender lemon slices for a glossy, jewel-toned preserve. Just four ingredients, no added pectin needed. Spreads beautifully on toast, brilliant on a cheese board.

Crisp, colorful Chinese pickled vegetables in sweet-sour brine. Carrots, radish, cucumber, and peppers ferment for a week to create the perfect tangy condiment.

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.

Red tomato preserves made the old-fashioned way: whole peeled tomatoes steeped overnight in sugar, then simmered with thinly sliced lemon until the syrup runs clear and thick. A vintage canning classic.

Spiced cherry orange jam with sliced oranges, dark sweet cherries, and a warm cinnamon-clove-allspice infusion. A small-batch preserve for toast, cheese boards, and gift jars.

Green tomato jam: tart-sweet preserve made with unripe tomatoes, lemon, sugar, and water. Old-fashioned garden-rescue jam that uses up the last of the season's tomatoes.