447 jams jelly recipes

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

An easy to make jam that's so tasty, you'll end up using it on almost everything!

No-cook raspberry apple freezer jam combines crushed raspberries with finely chopped apples, sugar, lemon juice, and liquid pectin. A 30-minute hands-off jam that captures fresh berry flavor without simmering.

Old-fashioned peach conserve with whole oranges, sugar, and maraschino cherries cooked down to a chunky, citrusy marmalade. Spread on toast or scones for a sun-bright burst of summer.

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.

We have had so many fruit jams, have you even tasted tomato jam with some spiciness, ginger and garlic. And it is so versatile, it goes well with cracker, bread or some pita bits.

Peach apricot preserve combines summer stone fruit with plums and lemon juice into a small-batch jam with no added pectin. Perfect for spreading on toast, swirling into yogurt, or gifting in jars.

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

Domatoules Glyko (Spicy Cherry Tomato Preserves) recipe

Spicy blueberry citrus marmalade simmers orange, lemon, and lime rinds with fresh blueberries, sugar, and a kick of crushed red pepper into a sweet-tart-spicy preserve. Made for canning and gifting.

These delicious bars are packed with goodness. They are perfect for a grab-go breakfast or an energized snack during the day.

Italian-style pickled artichokes preserve tender artichoke hearts in herbed olive oil with garlic, bay, basil, oregano, and optional chiles after a two-stage vinegar cure.

Three-ingredient honey jelly made with just honey, water, and liquid fruit pectin. Boil, jar, and enjoy pure honey flavor in spreadable form. Makes 6 jars.

Homemade lemon shred marmalade with fine lemon peel and grapefruit, cooked low and slow with no added pectin. Just four ingredients for a classic citrus preserve.

Grape marmalade made the old-fashioned way with just grapes and sugar, no added pectin. Slip the skins, simmer the pulp, then cook it down until the syrup sheets off the spoon and sets.

Feel the heat of the volcano with this spicy sauce made with habanero peppers, dijon mustard and turmeric.