Jellies and Jam recipe collection

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.

Rhubarb strawberry jam preserves the brightest pairing of early summer in jars, with crushed strawberries, simmered rhubarb, sugar, and liquid pectin. Sweet, tart, and water-bath canned for shelf-stable storage.

Classic slow-cooked apple butter with cinnamon, cloves, and nutmeg simmered for 4 hours in the oven or crockpot for thick, spreadable preserve.

Microwave strawberry jam in 8 minutes with crushed berries, sugar, lemon juice, and a touch of butter. Small-batch refrigerator jam, no canning needed.

Old-fashioned nectarine and raspberry preserves with whole fruit suspended in a glossy, lightly thickened syrup. No commercial pectin, just sugar, lemon, and time.

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.

Rhubarb jam with Chinese five-spice, crystallized ginger, and a whisper of hot sauce. Tart-sweet preserve with warm spice and gentle heat, perfect on toast or alongside roast pork.

Spiced pumpkin butter: shelf-stable canned spread with cooked pumpkin, pectin, sugar, and warm pumpkin pie spice. Six half-pint jars perfect for fall gifting or toast.

Harvest apricot preserves cook a big batch of ripe apricots with sugar and lemon juice to setting point, then jar and seal with rum-dipped cellophane tops. An old-world summer preserve.

Mrs. Johnson's peach preserves boil ripe sliced peaches in clear sugar syrup with lemon extract for old-fashioned Texas-style preserves. Spoon over biscuits or warm over vanilla ice cream.

Brighten your day by using this spread that adds a unique taste to breakfast!

Homemade fig jam with fresh figs, sugar, and lemon juice. A classic four-ingredient preserve, water-bath canned for shelf-stable storage. The Mediterranean breakfast staple.

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.

Opal Deneke's fig jam with ripe figs, pineapple, lemon juice, and warm spices like cinnamon, cloves, and allspice. Old-Southern hand-me-down preserve perfect for biscuits, cheese boards, or holiday gifting.

Slow cooker apple butter simmers unpeeled apples and cider for 10 hours, then adds sugar and warm spices for the last hour. Yields ten 6-ounce jars of deep, spiced spread for toast or biscuits.

Old-fashioned strawberry jam macerates whole berries with sugar overnight, boils briefly, and rests another day before canning. Two ingredients, no commercial pectin needed.