Latest recipes with photos

Blueberry sour cherry jam made with crushed ripe blueberries, pitted sour cherries, sugar, and powdered fruit pectin. A small-batch homemade jam for canning with deep purple-red color and bright fruit flavor.

Amy's blueberry rhubarb jam pairs sweet summer berries with tart rhubarb, no pectin needed. The boil-down method delivers thick, glossy preserves perfect for toast or baking.

Ginger peach jam: ripe summer peaches and crystallized ginger cooked into a glossy preserve with pectin. The classic peach jam with a warm, spicy backbone. Makes 8 jars.

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.

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

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.

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.

Freezer strawberry jam made without cooking, using fresh berries, sugar, lemon juice and Certo liquid pectin. Bright fresh-fruit flavor that tastes like summer in a jar.

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

The easiest cake you'll ever make: cherry pie filling and crushed pineapple topped with dry cake mix, melted butter, pecans, and coconut. Just dump, bake, and devour.

Home-made cherry pie filling. Easy to make and no need for a can opener!

Millet. Nutty and flavourful. Toasted and enriched with mushrooms, zucchini and, loads of toasted almonds. Ancient grains + flavour.