Fresh rhubarb, organic berries and some powdered sugar come together for a tart and sweet Rhubarb Berry Jam. With the perfect combination of flavors and texture, I guarantee you'll be looking forward to spreading it on your morning toast.

Kumquat jam is a great way to use an otherwise tart fruit. It makes a beautiful presentation and is perfect for your morning toast or an exotic treat.

Did you know that the city of Saskatoon is named after saskatoon berries, not the other way around? These little berries are indigenous to Western Canada and make a delicious jam.

Fresh rhubarb, organic berries and some powdered sugar come together for a tart and sweet Rhubarb Berry Jam. With the perfect combination of flavors and texture, I guarantee you'll be looking forward to spreading it on your morning toast.

This Easy 3-Ingredient Strawberry Chia Jam recipe is the perfect healthy homemade jam made with chia seeds and fresh fruit.

You are going to love this delicious banana jam recipe!

I’m feeling a bit out of touch with the seasons here this year. Rather than dishing out recipes for winter squash and mustard greens and warm spiced desserts like I was this time last year, …

This strawberry margarita recipe isn't served in a glass. Instead, spread this best strawberry jam on toast, or try using it as a fruity ice cream topper.

It's rhubarb season here in the mid-Atlantic states and once again this year my plant is hearty and healthy! I wanted to try something new and decided this Rhubarb Jam Using Strawberry Jello sounded good, and it was! From a quick Google I see folks have been making some variation of this jam for as long as Jello has been around... It's also easy to make different flavor combinations by simply changing up the Jello, a batch of raspberry or orange seem to be very popular. This is an extremely tasty jam and if you bump up the amount of rhubarb (as I did), you can really taste it. Most recipes call for diced rhubarb but don't mention the size to aim for, I suggest about 1/4" across the "strings" and no wider than 1/2", so I'll cut the big stems into 4-6 pieces lengthwise if needed. Two other tips: I crushed the rhubarb with a potato masher as it cooked and stired the Jello in with a whisk. Sounds like we have choices about how to can this... You can simply cool and store in the fridge (freezer for long term storage) or process in a water bath for 10 minutes. Since I knew my jars would be going home with the kids tomorrow I did what a lot of other bloggy buddies do and simply turned the filled jars upside down for about 5 minutes, then turned them upright, every one of them "pinged" and sealed... Sssshhhhh-don't tell the Food Police:@) I started with two very similar recipes, one from Kraft and the other from Allrecipes, then made my own changes based upon the reviews. I think you'll like this if you try it folks. Rhubarb Jam Using Strawberry Jello-makes approx 4 1/2 half pint jars 6 C rhubarb, diced about 1/4-1/2" 2 C sugar 1 four serving size package of Strawberry Jello Place rhubarb in large heavy bottomed pot, stir in sugar and let sit for 30-45 minutes, this will produce some liquid. Heat to a boil, reduce to simmer and cook for about 13 minutes, or until the rhubarb is tender. Remove from heat and immediately stir in the Jello, stir until dissolved. Ladle into sterilized jars, wipe rims, apply lids and bands. Store as desired from above. Preserve a little bit of spring and have a happy day:@) ***Click HERE to sign up for email notifications! I'm Joining: Craftastic Monday Full Plate Thursday Foodie Friday Unlimited Monthly Link Party

This easy kiwi jam recipe is so delicious! It only uses 3 ingredients and takes about 20 minutes to make! The kiwi jam can last up to one year in the freezer when jarred properly which means you can enjoy it for any season! Eat the jam on scones or fresh bread!

I’m feeling a bit out of touch with the seasons here this year. Rather than dishing out recipes for winter squash and mustard greens and warm spiced desserts like I was this time last year, …

This homemade lychee jam is quick and easy to make as tastes great on a slice of toast for breakfast.

Super easy, fresh, delicious jam that can be made in less than 30 minutes.

Turn your summer tomatoes into an easy, sweet-and-savory tomato jam perfect for marinades, dips, or toast. Here's how to do it.

This small batch low sugar apricot jam is made from scratch and is pectin free! Use it as apricot glaze on cakes or simply spread on toast.

Here is a recipe for making simple, delicious blackberry jam in the crock pot or slow cooker. Use fresh blackberries or any in-season berry for this recipe.

You might not have thought to make a jelly with zucchini, but once you add fruit-flavored gelatin mix, pineapple, and lemon juice, you have a terrific jelly for canning and sharing.

Perfectly sweet with just a touch of heat Bam Bam Pomegranate Jam is delicious topping off bread & butter or your favorite PB&J. I use jam to make delicious homemade salad dressings too - it's so versatile!

Tomato-Basil Jam

Pineapple jam is an easy way to preserve pineapples at home, and it tastes like sunshine on your morning toast.

This homemade pumpkin jam recipe made with a spicy flavor is perfect for tarts, pies or slathered on toast in the morning breakfast. This jam is delicious!

THE ULTIMATE GUIDE TO FREEZER JAM ~ easy no-can refrigerator jam, jelly, and curd recipes for every season of the year!

I can't think of a better way to use fresh tomatoes (except fresh salsa) than using them in this recipe. Tomato relish with a nice kick. I made this one a while back when I had so many tomatoes I had to find another way to use them. Carol sent me the link and boy am I glad she did. The recipe is from Cathy Shambley @ Showfood Chef. She adapted the recipe from the Minimalist. We used it as a spread and on cream cheese. I took some to work and the girls used it as a dip for corn chips. It's so good and you can make it hotter by changing out the chiles. Enjoy!!!! Cowboy Tomato Jam ShowFood Chef 1 lb. Garden fresh tomatoes (peeled, cored and chopped) 12 oz. sugar 1 lime -use both juice and zest 1 Tbls. fresh grated ginger 1 whole finely chopped Jalapeno-use 2 if you want it hot 1 tsp each: cumin, black pepper and cinnamon 1 tsp. salt Start by sterilizing your jars, I used pint jars and got 2 jars. Let jars dry and ladle hot water in a small bowl over the bands and lids. Put a lid on the canner to keep the water hot (on med/low). In a large deep saucepan add all ingredients together into pan on med heat until sugar completely dissolves, stirring almost constantly. Continue to stir and bring to a boil until the temperature reaches 220°F. It's ready when it coats the back of a wooden spoon and leaves a trace when you drag your finger through it. Ladle hot jam into sterilized jars leaving 1/2" headspace. and seal with lids. Tighten bands finger tight. Place the jars into the water bath and process for 10 minutes. Be careful when removing the jars, they get super hot. Place on the counter on a dishtowel or cutting board and let sit until cool. You should hear the popping sounds of the lids when they seal. after they cool, test the lid by pressing down gently if it gives, then it's not sealed properly. Store in the refrigerator and use withing a week. Store the sealed jars in a cool dry place. You don't have to can it, but it's always nice to have canned goods in your pantry to use later! Featured 9/30/15 on Miz Helen's Cottage Featured 10/2/15 on Olives -n- Okra

Celebrate summer's unique flavors with this peaches and basil jam. With just 3 ingredients, it will take you an hour to create fresh jam! From FrugalChicken

This tasty recipe was in our local newspaper last week. It caught my eye and since it calls for Zucchini. I had to give it a try with my overabundance of Zuke…