What can you do with a flat of berries, more cherries than you can possibly eat, or a box of ripe fruit that needs using now? Making jam and jelly is one of the best ways to turn a glut of fresh produce into something you can enjoy long after the season ends.
This collection of jam and jelly recipes includes classic homemade jams, clear fruit jellies, French-style confitures, and fruit preserves: strawberry and raspberry jams, sour cherry preserves, peach-apricot confiture, huckleberry jelly, wild blackberry jelly, and more. You’ll also find savory bell pepper jams made for serving with cheese and meat.
Some recipes stay close to the classics; others take inspiration from traditional preserves around the world, pairing familiar fruit with ingredients like rose petals, herbs, spices, and peppers. If you’re tired of making the same strawberry jam every year, you’re in the right place.
Our recipes are about more than putting fruit in a jar. You control what goes into your preserves, including the amount of sugar used when a recipe is specifically formulated for reduced sugar. We also break down the cost of each batch so you can see what a homemade jam costs to make.
All our canning recipes come with water-bath or steam-canning instructions, along with processing times, canning tables, and altitude adjustments for canning – so you know exactly how to adjust for where you live.
Whether you’re using up a berry glut, preserving a farmers market haul, or looking for a unique homemade jam or jelly, start here.
Mark Bittman’s famous tomato jam started life in the NY Times as a refrigerator jam, meant to be eaten within a week. We loved it so much that we worked out a version that could be canned instead. Same sweet-savory flavor, but made to keep in your pantry, no fridge required until opened
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This blueberry orange jam makes blueberries taste like blueberries at their absolute best. Deeply fruity, intensely blueberry, and nothing like orange marmalade. Inspired by the kind of fruit preserves you’d find in a fancy bakeshop
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This strawberry lime jam tastes like strawberries at their absolute best. We first tried the combination in a jam made by a professionally trained pastry chef and immediately understood why lime and vanilla belong with strawberries. Soft, spoonable, intensely fruity, and anything but grocery-store ordinary
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Our peach apricot jam with lavender brings a taste of France home – no plane ticket required! Inspired by a luxury French preserve, it’s soft, spoonable, and finished with just a whisper of culinary lavender. One taste, and you’ll understand why French confitures have such a devoted following
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Turn a modest haul of wild red huckleberries into crystal-clear jelly without reaching for a jelly bag. An overnight steep draws out the flavor and color while you sleep. Follow with an easy strain, boil, and set to turn that liquid into real jelly the next day. Tart, tangy and worth every hard-earned berry
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Learn how to make a traditional European sour cherry jam that works around your schedule instead of taking over your day. Short cook-and-cool cycles slowly concentrate the fruit into a rich, burgundy-hued preserve where every spoonful delivers pleasant bite, deep cherry flavor, and none of the uniform texture of the ordinary tart cherry jam
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This is the base seedless raspberry jam recipe every other raspberry jam on our site builds from. Strain out the seeds, then choose your path: a low-sugar version set with Pomona’s pectin, or a classic full-sugar version. Next, learn to customize it with vanilla, spices, or spirits to make it your own
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Got extra lemon balm taking over the garden? This apple lemon balm jelly turns a free herb, a few apples, and sugar into bright, citrusy jelly worth keeping all winter. Small-batch, water-bath safe, and far more elegant than it has any right to be for what it costs.
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Pineapple mango pepper jam – our newest Caribbean inspired savory jam with balanced heat and a natural set without pectin. Designed for the variety of uses – glaze for grilled shrimp and meats, cheese pairing, or a condiment for tacos. Make a large batch, enjoy now and keep the rest in the pantry for winter meals.
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This grapefruit jam begins with bright pink grapefruit and lime – sharp, fragrant, and full of color. Then brandy, green cardamom, and a whisper of juniper step in. All of a sudden, we have a citrus jam that feels almost cocktail-like. Bold. Aromatic. Slightly unexpected. One spoonful and your ordinary toast suddenly feels very fancy
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Welcome!
You’re invited to join the pantry – for fresh recipes and tips – or simply close this and continue exploring. Take a look around and enjoy.