Explore by Tags

Entries tagged with 'jam'

Summer Blueberry Jam

Serious Eats Jennifer Latham Post a comment

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

Serious Eats Emily Teel 3 comments

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

Dried Apricot and Pineapple Jam

Serious Eats Emily Teel 3 comments

A sunny, summery jam that can be made in the dead of winter with fresh pineapple and dried apricots. More

Raspberry Jam Crostata

Serious Eats Carrie Vasios Mullins 4 comments

A lemon scented pasta frolla crust is filled with raspberry jam to make a beautiful breakfast crostata More

Honeyed Tangerine and Lemon Marmalade From 'Whole-Grain Mornings'

Serious Eats Kate Williams Post a comment

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. More

Pear and Ginger Preserves

Serious Eats Joshua Bousel Post a comment

Sweet pears partner with spicy ginger in this seasonal fruity preserve. More

Peanut Butter and Jam Bars

Serious Eats Emma Kobolakis Post a comment

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. More

Easy Grape Jam

Serious Eats Emily Teel Post a comment

Juicy, sassy, and classic with peanut butter, this jam is tart enough to be interesting and sweet enough to be kid-friendly. More

Sweet's Peach Melba Jam

Serious Eats Emma Kobolakis Post a comment

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. More

Fresh Tomato and Caramelized Onion Jam

Serious Eats Joshua Bousel 5 comments

The bright sweet and tart flavor of in-season tomatoes are preserved in this jam to keep that deliciousness coming into the fall. More

Roasted Plum and Lemon Verbena Jam

Serious Eats Emily Teel Post a comment

Take advantage of cooling temperatures by roasting plums for this late-summer jam. More

Blueberry Peach Jam

Serious Eats Emily Teel 2 comments

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. More

Raspberry Rose Jam

Serious Eats Emily Teel 2 comments

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

Gluten-Free Chocolate Chip Jam Pie

Serious Eats Elizabeth Barbone Post a comment

A gluten-free pie with jam and chocolate chips. More

Raspberry Rhubarb Ginger Jam

Serious Eats Lucy Baker 2 comments

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. More

Polka Dot Shortbread

Serious Eats Carrie Vasios Mullins Post a comment

These easy butter cookies make a cute addition to a bridal or baby shower. More

Millionaire's Cherry Rhubarb Jam

Serious Eats Lucy Baker 5 comments

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. More

Strawberry Rhubarb Jam with Honey and Cinnamon

Serious Eats Lucy Baker 2 comments

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. More


Serious Eats Emma Kobolakis 2 comments

Named after the two little peepholes that resemble reading glasses, La Boulange: Cafe Cooking at Home presents these lunettes, with two kinds of jam sandwiched between buttery cookie squares. More

Apple Blackberry Thyme Jam

Serious Eats Lucy Baker Post a comment

This sweet, tart, herbaceous jam pairs well with hearty whole grain breads and bran muffins or can be used as a glaze for pork. More

More Posts