Raspberry Jam

This Raspberry Star Anise Jam takes only fifteen minutes to make, and it's a delicious twist on a classic recipe!

The ultimate autumnal preserve, this jam recipe from Newton & Pott adds floral notes of lavender and vanilla to pear. Perfect for spreading on toast or as a topping for your porridge.

Note that with this recipe I use less-sugar than traditional jam so it will not keep for months and months. I would imagine these proportions would work well with other sweet plums, like Reine Claudes (greengage) and prune plums, but for tart plums, like Santa Rosas, you might want to add more sugar to counterbalance the tartness. To preserve (can) the jam, you can follow the guidelines here. The recipe can easily be doubled or scaled up. Because this is a jam that isn’t mean for long-conservation, I just eyeball it when it’s ready (in Step 3). However if you’re unsure, I’ve given a couple of methods for checking for doneness. If you do the “wrinkle test,” put the plate in the freezer when you start making the jam.

Sweet and spicy and SUPER delicious! But guess what else it is - super EASY, no canning knowledge necessary!

This delicious peach cardamom jam takes only four ingredients to make with no pectin required!

Take your stwrawberry jam to a whole new level of awesomeness his summer with the addition of the fizz of the moment - Prosecco! I'm giving you a legitimate excuse to indulge in booze at breakfast time. There's nothing tastier than a slice of toast with lashings of delicious homemade jam, packed full of fresh fruit. Add Prosecco and this simple pleasure gets even sweeter.

A thick and sweet strawberry jam with a tangy balsamic kick – perfect for your morning toast!

Apricot-Chamomile Jam

This Golden Berry jam (Physalis Jam) is delicious. Since this fruit is slightly acidic, it's a perfect match for the sweetness in the jam.

Rowan berries make a delicious preserve, worth making.

Delicious, tangy Homemade Kiwi Jam made with just four ingredients! Enjoy this jam by itself or on top of a piece of toast for a delicious breakfast.

Make plum season last for months by making this jammy, old-fashioned mixed fruit plum conserve. Use tart plums or pluots, orange slices, raisins, chopped walnuts.

Lara Lee's Tamarind-Chile Jam is the perfect condiment for roasted meats, fish, or vegetables, or even a cheese plate.

A naturally sweetened roasted plum jam that's easily made in the oven.

In the summer time I spend countless hours making jams, sauces, and stocking the freezer full of summer fruit and vegetables. But I have never been big into preserving goods in the fall and winter time. Not that there isn't many great things to make, I simply rather spend my time making soup and fre

Enjoy the flavor of ripe summer cantaloupe all year long with this deliciously sweet and slightly salty sugar-free cantaloupe jelly.

This recipe for lemon jam that is both tart and sweet in one delicious mouthful is the perfect option for those who aren't a lover of super-sweet jams.

Fig Jam by Jamie Oliver is a lovely combination of fresh figs, sugar, lemon juice, and water, it is cooked until it is perfect and ready in 50 minutes!

I've not canned this jam. Jam isn't so fragile and will keep for several weeks or months, especially if you refrigerate it. If you want canning instructions for jams, you can find them here (PDF.) If you only have 1 pound (450g) of cherries, you can cut the recipe in half. The liqueur is optional but it heightens the flavors of the jam. Use only enough so it complements the fruit - you don't want to overwhelm it. Note that this jam will be on the runny side, which is normal. Sour cherries will produce a softer-set jam than sweet cherries, but either will be delicious...or do a mix of both. If you want a thicker jam, increase the sugar to 3 cups (600g).

Easy, no pectin strawberry jam perfect for spreading onto toast or dolloping onto scones with lashings of whipped cream.

A unique vibrant jam made from purple yam, a kind of jam that always attracts attention and made people curios. It is unlike other fruit jam, it has a thick starchy smooth texture as compared to je…

I should note that I like my jam on the tart side. The amount of sugar shown is based on how much apricot puree I got from this particular batch of apricots. Because fruit doesn’t grow in standardized quantities (at least the fruit I want to eat) my general rule is to use three-quarters of the amount of sugar per one-part apricot puree. So if you use more, or less, apricots, simply use for each cup of puree, by volume, three-quarters cup of sugar. Apricots become quite tangy once cooked, so you’ll find this is not very sweet. I don’t recommend using less sugar, since it may not jell correctly. A bit of lemon juice added at the end provides additional balance, and Europeans often crack a few apricot kernels open and add one to each jar before pouring in the jam, which isn’t meant to be eaten, but gives the jam a subtle, bitter almond-like flavor.

This easy homemade jam recipe is packed with fresh mango flavor. It makes the most delicious jam with a hint of the tropics.

This plum jam is delicious added to cakes, in muffins, on pancakes, ice cream and any other way your heart desires!  You can make it either with or without pectin.

Apricot jam is such a delicious sweet preserve. This 4 ingredient recipe is simple, easy to make and the jam is not too sweet.

It takes just three ingredients to make gooseberry jam. And the riper the gooseberry, the pinker your jam will be. Use slightly under-ripe fruit to make green jam. The sweet-tart flavour is wonderful with scones and clotted cream. Try five issues of delicious. magazine for only £5

This small batch Orange Grand Marnier Skillet Jam is sweet and chunky with just a hint of booze.

Many traditional recipes use an equal amount of sugar to fruit, by weight, but I find it’s okay to decrease it to these proportions. Sugar is both a thickener and a preservation agent. If you reduce it too much more, your jam may not thicken and won’t keep for a long time. (Which is okay if you want thinner jam, you keep it in the refrigerator, and eat it relatively quickly.) This recipe can be scaled up or down, depending on how many strawberries you have. But if you want to make a lot more, best to make it in a couple of batches. To prepare the jars, pour boiling water into them, as well as into the lids. Let them sit 5-10 minutes, then carefully pour out the hot water and set them upside down on a cooling rack until ready to fill. Since I keep my jams in the refrigerator, I don’t put them up them in a traditional sense. I usually just overturn the jars and let them cool, which provides a reasonable seal, then refrigerate them. I find my jams keep well this way for up to one year. Check the National Center for Home Food Preservation website for instructions on how to can fruit jams. Note: Last season strawberries tend to have less natural pectin than ones that arrive earlier. So your jam may be less jelled. One strategy is the finely grate a green apple into the strawberries before cooking them, which adds pectin. (There are guidelines here for using liquid and powdered pectin.) I don’t mind the slightly runnier jam and it’s terrific on yogurt or served with fresh goat cheese for dessert.

This incredibly simple and delicious sweet-tart jam pairs rhubarb with fresh blueberries instead of strawberries.

What we love most is that this jam is super fresh, not too sweet and easy to make.

Hot chillies, garlic, ginger and roasted peppers come together into a wonderful sweet and spicy Asian chilli jam. It's perfect in stir-fries and salad dressings and divine as a glaze for tofu, veggies, and meat.

Sometimes smooth jam is preferred while other times, it’s nice to find lumps of fruit suspended in the jar. For this jam, I kept the fruit a bit chunky, using an immersion blender to partially puree the fruits. You can leave the fruits relatively chunky, or puree them until smooth. If using a traditional blender, I recommend cooling the fruit puree down to room temperature first. Never fill the blender more than half full of with hot liquid as the steam can force the hot fruit out of the top. (Draping a kitchen towel over the top provides extra insurance.) You can also use a food mill, food processor, or go low-tech with a potato masher for the fruit. Some people like vanilla in their jam. If you’re one of them, you could add half a vanilla bean, split lengthwise, to the fruit after it’s pureed. I’m often asked if you can reduce sugar in jam. Sugar is both a preserving agent and helps with jelling. My jams use less sugar than the traditional 1:1 ratio. If you want to use less sugar, it will be looser and won’t keep as long. You can find recipes online for microwave or freezer jam that would fit that bill, including recipes that use alternative sweeteners. I store my jams in the refrigerator and find they will keep for six months to one year. If you want to can them, you can find information about doing that here. I usually do the wrinkle test to check if the jam is done. If using a candy thermometer, most jams set at between 218-220ºF (103-104ºC).

Give this seasonal preserve an aromatic lift with the addition of fiery ginger and punchy chilli