580 jelly recipes

Homemade cherry and raspberry jam with citrus zest and a hint of almond extract. A no-pectin small-batch preserve that captures peak summer fruit in glossy, ruby-red jars.

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 peachy orange jam captures fresh summer peaches, juicy orange, and maraschino cherries in a bright freezer jam. No boiling the fruit, no canning gear, just stir, jar, and let it set. Tastes like sunshine on toast.

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.

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.

No-cook strawberry freezer jam captures peak summer strawberry flavor with liquid pectin, sugar, and lemon juice. Ready in 20 minutes with no boiling and no canning equipment.

Berry kiwi jam, a no-cook freezer jam with crushed raspberries, chopped kiwi fruit, sugar, and pectin. Bright fresh-fruit flavor that tastes like summer in a jar, no canning equipment required.

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.

Fresh apricot or peach jam made with liquid pectin and crushed summer stone fruit. A rolling-boil method that locks in bright fruit flavor and gives a reliable, scoopable set.

Fruit-sweetened strawberry jam: a refined-sugar-free freezer jam thickened with apple-grape juice concentrate and orange juice. Bright, fresh-tasting strawberry preserves in 30 minutes.

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.

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.

This sweet marmalade is the perfect spread for toast, english muffins and pancakes.

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.

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.

Put some fruit into your mornings with this jam that is scrumptious on toast.