Jellies and Jam Recipes

Kick up your Independence or Flag day celebration an extra notch by making your own home-made ketchup (catsup) to make your barbecued hot dogs and burgers extra special. This is an easy way to really impress your friends and family and it's much better tasting than store bought varieties.

Old-fashioned orange lemon marmalade with whole fruit, water, and sugar. The traditional 3-day method that yields a glossy, bittersweet preserve perfect for toast.

Tangy orange marmalade made from fresh oranges and lemons with a slivered rind that suspends in jewel-like jelly. A classic small-batch preserve recipe with liquid pectin for guaranteed set.

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.

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.

Pineapple apricot jam made from just 3 ingredients: dried apricots, crushed pineapple, and sugar. No pectin needed. Slow-simmered until thick and spreadable.

A wonderful sauce for fresh grilled salmon, halibut or sea bass.

Low-sugar refrigerator strawberry jam sets in minutes with gelatin, not pectin. Just ⅓ cup sugar for 4 cups of berries. Bright, fresh-tasting fruit straight from the saucepan.

Strawberry-pineapple marmalade simmers fresh strawberries, chopped pineapple, and orange pulp with sugar into a glossy, fragrant tropical preserve. Water-bath canned for shelf-stable summer flavor.

Made two bunches, one was orange jelly, and the other was lemon jelly. Both were great condiment. Everyone liked it, so it never lasted too long in our house.

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

Make your own poultry (chicken) seasoning from scratch using ingredient that are likely already in your pantry.

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.

A simple and delicious jelly that tastes wonderful with almost everything!

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.

Perfect for the Autumn season, this delicious jam will make you forget about fresh fruit!