Our jam recipes are best paired with peanut butter, spread on biscuits, or eaten by the spoonful.
Blackberry Chambord Jam
Recipe: Blackberry Chambord Jam
This jam blends blackberries and Chambord, a black raspberry liqueur that brings out the flavor of the fruit.
Stone Fruit Preserves
We made this delicious jam with peaches, but you can also substitute unpeeled plums or nectarines.
Recipe: Stone Fruit Preserves
Strawberry-Lemonade Jam
Recipe: Strawberry-Lemonade Jam
Not only is Strawberry-Lemonade Jam spread between the layers of our Strawberry-Lemonade Layer Cake, this sweet-tart jam does double duty as a base for savory sides and entrees.
Nectarine-Ginger Preserves
Try it with sweet potato biscuits, blueberry pancakes, or praline ice cream.
Recipe: Nectarine-Ginger Preserves
Cardamom-Plum Jam
"Spices! In jam! This was the jam that made me realize how good homemade preserves could be--and I'm pretty sure it landed me my book deal. You can use any kind of plums. Tart, even under-ripe, plums too puckery to eat out of hand make especially good jams."-Liana Krissoff
Recipe: Cardamom-Plum Jam
Recipe from Liana Krissoff, author of Canning for a New Generation.
Bacon-and-Sweet Onion Jam
We love this sweet and savory condiment on our Pork Tenderloin Sliders.
Recipe: Bacon-and-Sweet Onion Jam
Black and Blue Jam
Make your biscuits even better with this delectable homemade jam. Keep it in the refrigerator up to 1 month.
Recipe: Black and Blue Jam
Tomato-Peach Preserves
Recipe: Tomato-Peach Preserves
These salty-sweet preserves pair perfectly with goat cheese crostinis.
Balsamic-Plum Preserves
Try it with smoked turkey, pulled pork, fried green tomatoes, or warm baked Brie.
Recipe: Balsamic-Plum Preserves
Peach-Pepper Preserves
Try this sweet and spicy jam with coconut fried shrimp, chicken quesadillas, or a ham and fontina panini.
Recipe: Peach-Pepper Preserves
Double Berry Freezer Jam
Recipe: Double Berry Freezer Jam
Fresh strawberries and blueberries team up for this clever (and tasty!) no-cook freezer jam.
