447 jams jelly recipes

Use this mustard on anything, including an assortment of grilled sausages (bratwurst, bockwurst, knackwurst or chicken sausage).

Lemon apple marmalade made with just four ingredients: lemons, Granny Smith apples, water, and sugar. No added pectin needed since the apples provide natural pectin.

Crab-apple jelly made with just two ingredients: fresh crabapples and sugar. No added pectin needed because crabapples are naturally high in pectin. A classic old-fashioned preserve with a gorgeous ruby color.

Jalapeno jelly made with fresh jalapenos, bell peppers, vinegar, and liquid pectin. A sweet-hot pepper jelly for pouring over cream cheese, glazing meats, or gifting in jars.

Rhubarb, rose, and strawberry jam macerates rhubarb and small berries with sugar overnight, then boils with scented rose petals and lemon juice for a floral, blush-pink English preserve.

Fog City Diner's homemade tomato ketchup: fresh roma tomatoes simmered with cider vinegar, sugar, pickling spice, and cinnamon for a restaurant-style condiment. Makes 5 cups, lasts a month.

Homemade ripe plum jelly made with liquid pectin and fully ripened fruit for a deep, sweet spread that sets beautifully every time. A classic preserving recipe with just five ingredients.

A fruity spread that is perfect for the summer, and the barbecue!

Lime, pineapple, and grapefruit marmalade with orange zest, cooked to 220F and sealed in 7 jars. A homemade tropical citrus marmalade that's tart, bright, and far from anything store-bought.

Old-fashioned wild plum jelly made with fresh plum juice, dry fruit pectin, and sugar. A traditional grandma-style preserve with a tart-sweet edge that captures wild plums at peak season.

Lavender jelly made with champagne, apple juice, creme de cassis, and fresh lavender flowers set with gelatin. An elegant, fragrant dessert jelly with a pale purple hue.

Sweet-spicy conserve with dried apricots, crystallized ginger, citrus zest, and nuts simmered until thick and glossy.

Rhubarb marmalade brightened with orange and lemon zest, set with liquid pectin for a tangy-sweet spread. A quick stovetop preserve that captures spring rhubarb at its peak.

A fruity jelly that is perfect for Spring! Great on toast and crackers!

Apricot mustard combines prepared sweet-hot mustard with apricot preserves and dry mustard for an aged condiment with serious bite. A three-ingredient project that mellows beautifully over weeks.

Try this fruity jelly that is delicious on crackers, sandwiches and even toast!