A bright, not-too-sweet jam made from fresh summer plums.
'Jam' on Serious Eats
These Halloween witch finger cookies are filled with a tart-sweet raspberry jam. Not only does it give them a bleeding effect when you bite in, but they're a lot more moist and flavorful to boot.
This recipe yields a very chunky, rustic jam that relies entirely on the fruit's natural pectin, in concert with sugar, lemon juice, and heat, to set perfectly. This jam works well with Blenheim apricots, or any other small, freestone apricot (apricots that have pits that pop out easily, rather than clinging to the flesh).
This savory jam is loaded with onions and tomatoes that have been cooked in bacon fat until thick and spreadable. A touch of maple syrup, brown sugar, balsamic vinegar, and Dijon mustard gives it a sweet-tart edge that would be as good on a burger as it would served alongside a wedge of cheese.
This is a beautiful jewel-red jam with a perfect balance of sweet and tart. Putting half of the fruit through a food mill and leaving the other half in quarters makes for a rustic textured jam. An overnight maceration gives you a head-start on the jamming process. It's a great jam to pair with fresh, creamy cow's milk cheeses like ricotta.
This delicious blueberry jam made from in-season summer blueberries, sugar, and lemon juice couldn't be more simple to make. The key is to select the best berries: Namely, a mixture that includes mostly just-ripe berries with a few under-ripe berries as well.
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 sunny, summery jam that can be made in the dead of winter with fresh pineapple and dried apricots.
A lemon scented pasta frolla crust is filled with raspberry jam to make a beautiful breakfast crostata
Marmalade might not contain any whole grains, but it certainly makes a great accompaniment to many of the grain-based recipes in Megan Gordon's new cookbook, Whole-Grain Mornings. Spread over buttered toast, drizzled on buckwheat pancakes, or stirred into a bowl of oatmeal, this bright citrusy preserve is a perfect antidote to winter.
Sweet pears partner with spicy ginger in this seasonal fruity preserve.
Peanut butter and jelly is a classic combination. Instead of standard grape, these One Bowl Baking bars substitute blackcurrant jam. The dense base and crumbly topping sandwich the sweet jam.
Juicy, sassy, and classic with peanut butter, this jam is tart enough to be interesting and sweet enough to be kid-friendly.
Bottle a classic with this jam from Sweet. Paying homage to the Escoffier peach melba, peach and raspberry preserves are layered on top of each other and sealed for, well, as long as you can keep your hands off them.
The bright sweet and tart flavor of in-season tomatoes are preserved in this jam to keep that deliciousness coming into the fall.
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.
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.
A gluten-free pie with jam and chocolate chips.
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.