Got zucchini taking up residence in your fridge? Turn it into zucchini pickles with garlic, fresh dill, mustard seed and apple cider vinegar. This simple canning recipe is perfect when you have more zucchini than you know what to do with and don’t want to spend a hot summer day making anything complicated
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Ketchup made with plums? Absolutely. This old-fashioned plum and tomato ketchup is smooth, savory and lightly spiced -not sweet like jam and nothing like Asian plum sauce. It’s the kind of homemade condiment that makes you wonder why ketchup became tomato-only in the first place
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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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Why choose between homemade berry juice and jam when you can have both? This simple canning recipe turns raspberries or blackberries into rich, concentrated shelf-stable juice without adding water, while the leftover pulp becomes the perfect base for homemade jam. Two pantry staples from one harvest, with almost nothing going to waste
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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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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.