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RecipeQuick Apricot Jam
This quick, simple recipe comes from Becky Smith of Frog Hollow Farm in California. The jam doesn’t require canning and keeps for weeks in the fridge—if you don’t eat it all…
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RecipeRhubarb Jam with Lime and Ginger
Cooking time will vary depending on how much juice the rhubarb releases. Keep a close eye on the mixture as it simmers. For more tips on canning the jam, watch…
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RecipeSpiced Blueberry Jam
Blueberries are the perfect fruit for a first-time jammer. They’re naturally high in pectin, so the finished jam should set up nicely (though if it’s a little runnier than you’d…
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RecipeFennel and Fig Pesto
The sweetness of fig contrasts the tingly heat of fresh ginger and the bright acidity of grapefruit. Serve as part of a cheese course or on crostini.
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RecipePeach-Rosemary Jam
Sweet, bright, and herbaceous, this jam is delicious on toast or as part of a cheese board. Make sure your peaches are the yellow variety—white peaches don’t have the acidity…
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RecipeRed Currant Jelly
The season for red currants is fleeting, but you can make it last by making Kevin West's sweet-tart jelly.
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RecipePlum-Vanilla Jam
This recipe will work with any kind of plums, but I like to use late-season Italian prune plums. Their dense, almost-dry interior gives a higher finished yield than more juicy…
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RecipePear-Cardamom Jam
Pears are the unsung heroes of the jam maker’s kitchen. On their own, they make jars of glowing, gold-hued jam that is crisp and juicy. When combined with added flavor…
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RecipeSmoky Grape Tomato Jam
This savory jam may well become your new favorite condiment. It’s great as a dip for vegetables or as a glorious addition to meat loaf or a grilled cheese sandwich.…
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RecipeChipotle-Cilantro Butter
This spicy butter adds a Tex-Mex twist to a sautéed pork chop or grilled steak or some pleasant heat to baked sweet potatoes or steamed corn
