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I have a whole box here for you:-). You know, it's actually very easy for me - orange marmalade!

D'oh, going to have to go with Raspberry preserves -- Grape is too old school, Orange marmalade is too restrictive and never liked Strawberry.. ;)

I typically prefer blueberry preserves, although I had orange marmalade made with Jameson whiskey recently, and it was to die for!

Boysenberry.

blackberry

If it has to be one of these three, I'd go with marmalade. In general though, I prefer jams/jellies more tart; these all tend to be too sweet for me. Currently, a lightly sweetened plum jam is my favorite. Maybe green grape jelly, if that's an option.

Originally, I thought Strawberry Jam, hands down, slam-dunk!
But then you brought up the cooking thing and I usually have apricot preserves for marinades and sauces.
But then those other folks reminded me of the versatility of raspberry preserves.
Phooey.

Ok, ok, I'm back to my roots, it's strawberry.
yep.
no.
yep.
wait.
ok.
yeah.
strawberry.

Orange marmalade. May I also have orange/grapefruit?

Easy for me since I HATE strawberry jam (the texture is just disgusting), and don't like grape jelly either. Orange marmalade, while not my favorite, would definitely win out. Now if there was a sour cherry jam, or a ginger marmalade option it would be a totally different story...

Strawberry or marmalade.
The only one I don't like is grape. I've never liked grape, even when I was little.
To me, grape-flavored anything taste's nothing like grapes really do.

Grape jelly. There's a certain visceral response I get when I see that unnatural purple color.

you are a viscious woman Perky Mac!!! If i can only have one, I refuse to live in your world! ;) and btw send any leftover jams jellies etc my way! lol

@mepolo......re: Strawberry Freezer Jam
I use the recipe on Sure-Jell pectin (any grocery) and usually cut back on the sugar. You can also google homemade pectin and make your own with apples if you prefer. I love berry freezer jam because the fruit isn't cooked and tastes fresher, it is quick and easy, you can put your jam in plastic containers. It is good for 3 weeks in the fridge and a year in the freezer, but I promise you, it won't last that long. It's not as thick as canned or store bought, but OH SO DELICIOUS!

I forgot there were so many options available for jams and I'm surprised so many choose marmalade. I thought I was one of the few. I've never made my own and grapefruit sounds like a fantastic addition. No need to stick to instructions, let us know your favorites and whether you make it or buy it.

About favorite jams, etc.---Different strokes----orange marmalade on scones & biscuits & buttered toast---favorite. Next favorite is raspberry or blackberry. I use jams to make fresh tasting fillings for cakes in my pastry business---sometimes w/ fresh fruit, sometimes w/dried fruit and/or liquers. Read article on PBJ from internet news today & thus to Serious Eats article on Jams, jellies, etc. Having grown up with homemade stuff & in my younger years done a lot, I have to take issue w/ several things from article & from comments----JAMS & PRESERVES----not technically the jam---fruit is ground or chopped in jams---in preserves whole pieces of fruit may be evident. Conserve may be a French word meaning anything preserved or canned BUT in jam & jelly making venacular it is just as the article said---a preserve that may also contain dried fruit (ie raisins) & possibly nuts.
FYI In the days BEFORE pectin products jams etc. all had to be cooked down & the fruits used w/ the highest natural pectin content "jelled" quicker. There is actually a jelly temp on some candy themometers. Cooks would also save apple peelings from other canning & use them to help harder to jell fruit work better. I have made many kinds of jams, jellies, etc----w/ & w/o added pectin. It is of course a lot of work & a great way to preserve harvests. I will look in my archives. I have some recipes for strawberry rhubarb marmalade & some other things. Back when everyone HAD to cook & local fares were where a lot of women proudly showed off culinary talents in competitions, many would come up with inovative combinations. I hope we can preserve these "arts" for posterity

@LoCo........I have some really ancient cookbooks and I will look for kumquat (or a similar fruit) marmalade - you never know, right? Maybe Cookey will find that recipes in her archives. I loved apple butter when I was a kid, not it doesn't thrill me as much. I should try it on something other than toast - it seems to make it wet? How do you use it?

Strawberry jam. Homemade, pure fruit no sugar added. I could also do raspberry jam, but that wasn't on the list, was it ;) ? Grape is alright, and I've never done the orange marmelade spread, but good ole' strawberry--can't go wrong!!

Perky - I never knew you could be so cruel!! I'll pick strawberry, but can I have the occasional orange marmalade for good behavior??

Friends of mine who visit from Ireland always go back with vats and vats of Welch's grape jelly -- they LOVE it and can't get it there. So funny.

But I would give it all up for sour cherry preserves! It's perfect because it has the sweet and tart, like marmalade, but it goes really well on PB or almond butter sandwiches, and you can food-process it and spread it between cake layers too.

Sorry Perky-not a hard one for me. Strawberry Jam rules! But not chunky though. I've noticed that Jam has chuncks of fruit in it. Ummm, no. That's a deal breaker. Smooth please.

I have never liked jelly-consistency creeped me out.

Marmalade = YUCK. Everything about it is odd-including the taste.

PS. I want some homemade strawberry jam...

Grape jelly with smoked sausages in a slow cooker is really good. Someone made that at a party once. I couldn't believe you could cook with grape jelly.

I love orange marmalade, but from only one brand from Denmark. I can never remember the name of the company, but recognize it when I see it.

Guess I'll go with the marmalade.