'jam' on Serious Eats

Rustic Apricot Jam

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). More

Rich Red Plum Jam

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. More

Summer Blueberry Jam

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. More

Strawberry Rhubarb Jam

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. More

Raspberry Rose Jam

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. More

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