A bright, not-too-sweet jam made from fresh summer plums.
This rosy jam captures all the joy of springtime into what may be the most perfect preserve of the year. This is a low-sugar jam with a loose texture. It's especially nice swirled into plain yogurt or spread over fresh goat cheese on toast.
A tangy treat to can during the brief, but wonderful, champagne mango season. Toss some with carrots before roasting or add a spoonful to a bowl of rice to make the quickest of meals.
A sunny, summery jam that can be made in the dead of winter with fresh pineapple and dried apricots.
This caramel pairs tangy tamarind with sugar, salt, and cayenne pepper, a twist on flavors found in tamarind candies from Thailand and Central America.
This caramel, folded with cooked down pears, has a lush, fudgy texture. Ginger and cardamom lend their herbaceous, spicy flavors which, alongside a generous pinch of salt, make for a sophisticated sweet.
A bright, sweet, quick jam to brighten a winter day.
This is a slightly opaque red-orange syrup. Definitely fruity, a little floral, and with a hint of savory flavor—not unlike yellow tomatoes. Dilute it with seltzer for a sophisticated spritzer or use it as a sweet base for a winter cocktail.
A basic fruit butter recipe that will work with apples, stone fruits, or pears.
This wintry chutney, spiced with clove and bright with cranberries and tangerine, is versatile for the holidays either as a gift or on a cheese tray. Plus, the natural pectin in the cranberries helps it set even with a short cooking time, so you can spend less time preserving and more time partying
A savory, sweet, and spicy condiment to preserve that's perfect for when you've got plenty of fruit, but you don't need another jar of jam.
Once a New England staple, this simple cider syrup is a versatile addition to any pantry of home-canned goodies.
Juicy, sassy, and classic with peanut butter, this jam is tart enough to be interesting and sweet enough to be kid-friendly.
Take advantage of cooling temperatures by roasting plums for this late-summer jam.
Two summer favorites, preserved using a low-sugar pectin that requires less sugar for a familiar set, yield a velvety purple spread punctuated with softened blueberries.
A pitcher of pink lemonade on a hot summer day can bring near instant gratification, but canning pink lemon curd will allow you to enjoy summery flavor in January, when a 90-degree day would be a welcome change from winter.
Raspberry and rose are a natural combination, and not just in grandma's yard. Dried petals from rose tea soften in the juice of red raspberries. The result is this jewel-toned jam, a balance of sweet, tart, and floral flavors perfectly suited to your next batch of scones or shortbread for afternoon tea.
Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice. The flavors are big and bold, so it would work best with straightforward baked goods that won't compete.
A three to one ratio of rhubarb to cherries yields the perfect balance of tart and sweet. Half a vanilla bean and a generous splash of orange liqueur make for one fancy jam. It would be delicious over waffles with a dollop of crème fresh, or sandwiched in a biscuit with a wedge of brie.
The tart flavors of this jam make it a perfect compliment to sweet breads, cakes, and other desserts. Try it spooned over vanilla ice cream or swirled into rice pudding.