100 Homemade Jam, Jelly & Marmalade Recipes

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Getting Ready To Make Plum Jam

This week’s Recipe Hit List is a whopper! Here are 100 hand-picked recipes featuring homemade jams, jellies & marmalades made from fruits, berries, herbs, flowers and produce harvested from early Spring right through to Fall.

The collection includes a mix of tried-and-true traditional favorites, many featuring a flavor twist and others that are quite interesting and unique. Some also include full tutorials on jelly & jam making.

If you’re forever on the hunt for new ideas in food preservation, this is the list for you!

*Note: Descriptions below are quotes from sources

1. Apple Pie Jam: This Apple Pie Jam tastes just like what it sounds like – apple pie filling. Rather than using it as jam on toast (which I’m sure would be tasty as well), I’ve been heating it up and using it as a sauce for pancakes, a glaze for pork chops, etc. Found at Columbus Foodie.
2. Apple & Flowering Quince Jam: Most of you are familiar with quinces (Cydonia oblonga), the ancient fruit used to make the Spanish membrillo paste that’s wonderful with cheese. But how many of you know that the flowering quince (Chaenomeles Lindl) – related, but by no means the same fruit – is also edible? Not many, I suspect. Known as the Nordic lemon because of their high Vitamin C content, they also contain a lot of pectin as well as citric and malic acid, which makes them excellent for jam-making or canning. Found at Nami Nami.
3. Autumn Apple Cider Jelly: My aim is to keep the flavor as close to natural apple cider, with all its tart poetry, as possible. Apples contain quite a bit of pectin naturally, so you don’t need to mess with them too much. Even so, these recipes contain lemon juice, probably since they both call for apple juice instead of apple cider, which is an altered product with sugar and what-not. I decided to leave in the lemon juice to combat the sugar, even though both shift the flavor a bit. Found at Culinaria Eugenius.
4. Apple Jelly: In the world of making homemade jams and jellies, apple jelly is the starter kit. It’s your paper airplane, your pencil and paper, your tin roof sundae, your khakis and tees, your clean palate. Simplicity sets it apart; adapability provides its charm. Found at Flavorful Chameleon.
5. Spiced Apple Jelly: This is an unusual but incredibly tasty preserve which reminds me of the mulled cider I like to make. It is delicately spiced and sweet but with a sharp vinegary hit from the cider vinegar. If you want a more straightforwardly sweet preserve, simply omit the vinegar. Found at A Little Slice of Life.
6. Best Apricot Jam: Learning how to make apricot jam is easy when you have a good recipe. Hope you enjoy my best apricot jam recipe. From Little Green Cottage Designs.
7. Jamaica (Australian) Banana Jam: It was quite a lovely recipe to make, and I’ve enjoyed it very much over toast, crumpets, english muffins, and a variety of other toast like foods. I also think it would be fantastic on a batch of fresh scones with butter and cream. Found at Abstract Gourmet.
8. Banana & Passion Fruit Jam: Although this jam has got more banana than passion fruit…the presence of the passion fruit is quite dominant. It is a very delicious jam and the seeds give a very nice crunch to it. This jam doesn’t taste that sweet…I believe it is largely due to the slightly tangy passion fruit. It is yummy on a slice of plain toast…and I may use this jam to make a batch of muffins, or a chiffon cake soon. Found at Happy Home Baking.
9. Blackberry Jam: When selecting the berries, pick fully ripe ones which is fully black in color, firm and plum. Blackberries are packed with antioxidants and have a lot of health benefits. This blackberry jam is prepared without using the commercially available pectin. A good friend of mine, found a way to make this jam, making use of the natural pectin found in apple and lemon. And here goes the recipe for that. Found at Simply Spicy.
10. Summer Berry & Lemon Verbena Jelly: I have given an amount that is enough to fill a couple of jars, so you don’t necessarily have to go through the whole canning/sterilization process – you can keep it covered in the refrigerator. You can of course double or triple the amount if you would like to have a neat row of dark red jelly jars. It’s wonderful on bread or crackers or scones, alone or with butter or cream cheese, and is perfect on plain yogurt or vanilla ice cream. Found at Just Hungry.
11. Best Blueberry Jam Ever: As for the jam, well, it’s the end of summer and blueberries are in abundance AND on the cheap. So while they’re still in season, you too can have fun making some jam. Here’s an easy recipe to eat with your very own concoction. Good on warm baguette or rich vanilla bean ice cream too!Let er rip! Found at HOG Food Blog.
12. Banana Blueberry Jam: This homemade sweet jam tastes as good as my favourite store bought blueberry jam, minus whatever preservatives that you get from ready made ones. I like the presence of the chunks of berries, although like most jam it tasted a tad too sweet for me. Found at Happy Home Baking.
13. Making Carrot Marmalade – A Tutorial: This is adapted from a recipe in the Canadian Farm Cook Book of 1911, of which I am so fortunate as to have a copy. The Canadian twist to this marmalade is the addition of carrots. I like it better than straight-up orange marmalade, which I find just too strong in the home made version – and I like a marmalade with lots of oomph. The lemon makes it a little more subtle too. You don’t actually taste the carrots; they just mellow it. All in all, if you like marmalade you should give it a try. It’s not hard to make, just a little time consuming. Found at Seasonal Ontario Food.
14. Carrot Cake Jam: This jam truly tastes like a slice of carrot cake! From Kansas A Canadian Crafter.
15. Cherry Jam: This is my recipe for one pound of cherries—since cherries are so expensive I never make much of the jam in fear that I won’t eat it all throughout the year. Surely though, double or triple if you want. Make sure to buy a little over the weight of cherries you want to use, to make up for any bruised fruit that you may find in the bag. Found at Caviar And Codfish.
16. No-Recipe Cherry Jam: I’m going to teach you how to make something without a recipe. Before you freak, remember that your grandmother made lots of things without recipes and measuring everything down to the last 5/9ths of a teaspoon. Just breath. That’s right, it will be okay. Instructions by David Lebovitz.
17. Chokejerry Jam: Chokecherry Jam was a breakfast tradition at our house. It defined Sunday mornings for as long as I could remember. After a few dozen phone calls, I managed to track down this most precious recipe from childhood. Once I retrieved it, though, I felt kind of foolish. There’s nothing to it. Have you ever gone back to a childhood haunt and noticed how everything is smaller than you remembered it? Well, I guess this recipe is kind of like that. Bigger than life for sentimental reasons and nothing more. Found at High Altitude Cooking.
18. Crab Apple Jelly: I want to use the jelly for Christmas gifts as the colour is so seasonal. It’s so easy to make. I managed to drip 5 lbs of fruit in a sieve lined with muslin so a jelly bag is not essential. A wash is all that is required. No peeling or removal of twigs is needed as it is all going to be strained anyway. Found at Tea And Wheaten Bread.
19. Crabapple and Pomegranate Jelly with Rosebuds: I could have added a couple of cloves, or half a vanilla bean, or half a stick of cinnamon. Any would have produced a wonderful, enigmatic flavoured jelly that would be delicious. But instead I added some dried rose buds to scent the apples and pomegranate with a subtle waft of rose blossoms. Just the thing. Found at A Lifetime Of Cooking.
20. Cranberry Orange Jelly: If you’re hosting any sort of holiday gathering – or attending one where you’ve been requested to bring food – nothing seems to impress people more than homemade cranberry sauce. I don’t know why, since it’s actually really easy to make. It’s also one of those things that tends to taste much better homemade. Found at Better Than Ramen.
21. Cranberry~Clove Marmalade: Last weekend among other things, I also prepared marmalade with cranberries. In addition to oranges and jaggery, I have added cloves on a whim and cloves fresh, refreshing aroma brightened up not only our breath but also our otherwise mundane morning jam-bread breakfast routine. Found at Mahanandi.
22. Currant Jelly: With currants from the bushes in our front yard we made some delicious currant jelly. We managed to get 2 jars out of our haul. It’s an easy recipe, it just takes a bit of time. (note: don’t try to double the recipe as it likely won’t set, just make 2 batches.) Found at Folkmann.ca.
23. No Bits Blackcurrant Jelly: Here’s my recipe for the most divine, sweet-but-not-too-sweet, tart-but-not-too-tart Blackcurrant Jelly which is very definitely devoid of bits. Found at My Tiny Plot.
24. Dandelion Jelly: I have also frozen the strained infusion and fresh petals with success. This might be usefull if you are having a hard time collecting enough petals at one time. The infusion: the water to petal ratio should equal each other. If you have 1 cup of petals use 1 cup of boiling water. Found at Lizzy Lane Farm.
25. Elderberry Jelly: We plucked the berries from the clusters with a twisting motion and collected the berries into a large bowl. From having done this once before I knew that we needed 8 cups of berries for the cooked jelly recipe. We probably didn’t have to remove all the berries from the clusters for making jelly, but at that point of the process we were undecided whether we’d make jam or jelly. Since elderberries have a sizable seed, we decided to make jelly. Found at Most Delicious Toast.
26. Fig & Rhubarb Jam: Most of the fig jam recipes online use dried figs, which isn’t surprising given how expensive fresh figs are. But if you’re fortunate enough to have access to an abundance of them, then this fresh fig jam really is superb. Found at Fig Jam And Lime Cordial.
27. Fig & Anise Jam: Finding impossible to eat all the figs I have, making a jam was probably a clever option. To the figs I’ve added the classics cinnamon and lemon, but what made this jam a bit more interesting were some anise seeds that I decided to threw in at the last moment. It gave the jam an awesome flavour that had me (the non-jam eater) licking my fingers while testing for the consistency. Found at Clumbsy Cookie.
28. Quick Refrigerator Fig Jam: All you do is chop up your figs, add a little sugar and let the figs’ own pectin work in your favor. The only difference between this quick jam and traditional preserves is that this one is fast to make, and should be consumed within about a week. One pound of figs will make about one and a half cups of jam. It’s also a lot easier to get your hands on a pound of figs than on the four pounds or more you’d need to make the canning process worth it. Found at A Mingling Of Tastes.
29. Fireweed Jelly Recipe: This jelly recipe imparts a nice distinctive flavor for those peanut butter sandwiches or steaming stack of hot cakes. Found at Live From Alaska.
30. Concord Grape Freezer Jam: I used the basic freezer jam recipe found on the fruit pectin package made by the Ball company. I have listed a very similar recipe below which suggests some spice additions to add a unique twist to the jam. I will try adding some ginger next time. Found at My Everyday Kitchen.
31. White Grape Jelly: This turned out almost too pretty to eat…but too yummy not to! I love the color it almost glows a pinkish apricot color. Found at The Inadvertent Farmer.
32. Pink Grapefruit Marmalade with Vanilla: When I say that this is the best marmalade I’ve ever made, I mean it’s the best marmalade I’ve ever eaten or tasted. The kind of jam you want to eat straight out of the jar, standing by the fridge door, almost like spoonable candy, except with a pleasant hint of bitterness. Found at Desert Candy.
33. Grapefruit Marmalade: After some experimentation, I’ve figured out an excellent grapefruit marmalade recipe. Found at No Worries Farm.
34. Hawthorn Jelly: This is a lovely, simple hawthorn jelly recipe that you can have with cheese or meats. Make it now and you’ll be in time for giving it away as Christmas presents. Found at Eat Weeds.
35. Hedgerow Jelly: Hedgerows are an excellent source of fruits and berries in the autumn. There are a large number of different shrubs and trees that provide material for making hedgerow jelly. Found at Self Sufficient In Suburbia.
36. White Wine & Herb Jelly: A few years ago I made a white wine and herb jelly which is really lovely for using as a glaze on roasted meats, or to serve with a cheese platter. I have an abundance of herbs this year and with frost around the corner, I wanted to do something different with them. Found at Diggin The Dirt.
37. Kiwifruit and Apple Jam: I’m not a huge fan of kiwifruit by themselves. It’s not bad but there are about a dozen other fruit I’d choose ahead of one. But made into a jam and it’s suddenly delicious. Found at Not Quite Nigella.
38. Kumquat Vanilla Marmalade: I was amazed at how simple the process is for making marmalade. Really, you only need 3 main ingredients – your citrus fruit of choice, water, and sugar – and you’ll have yourself a jar of homemade marmalade in no time! Found at Lick My Spoon.
39. Meyer Lemon Marmalade: This recipe creates a beautiful, fresh-tasting marmalade. Every jar of our Geyserville marmalade brought back the taste of our old home long after we had moved to Seattle. Truly wonderful. Enjoy! Found at 1 Green Generation.
40. Meyer Lemon and Vanilla Bean Marmalade: From Epicurious.
41. Lemon Jelly: The lemon jelly was wonderful. So wonderful in fact, that we got up early this morning and made a few more batches for good measure. Found at Cappy And Pegody’s World.
42. Lemon-Ginger Marmalade: This golden-hued marmalade is right at home on toast, but it’s also divine stirred into plain yogurt or dolloped on coconut ice cream. Found at Pastry Heaven.
43. Lemon Balm Jelly: It turned out a gorgeous jelly, fragrant and subtle, and perfect on toast. I reckon it would be fab on butterfly cakes too. Or on scones with cream, or in the middle of a sponge. Found at Thinking About Food.
44. Lemon / Lime Marmalade: I used the seedless lemons limes that my mother grows. This marmalade is a little bitter-sweet but I like it. If you keep it for some time the bitterness will be gone. The marmalade, like all lemon preserves, will darken as it ages. I also added roasted and crushed chilli pepper flakes before pouring into jars for an additional twist: bitter, sweet, sour and hot! Found at A Mad Tea Party.
45. Lilly Pilly Jelly: I look forward to my cup of tea with some fresh pasta dura bread, butter and home made lilly pilly jelly. Oh my gosh. It is just gorgeous. Just a few days ago I didn’t even know that tree existed and here I am today enjoying the lovely treats that this native lilly pilly tree has offered me. I will be back for more of it’s fruit to make some more of this new taste sensation. Found at Through My Kitchen Window.
46. Mango Jam: One cup of mango jam lasted for 4 toasts for us. We couldn’t resist the quiveringly tender, rich yellow-sapphire like mango jam and consumed half of it even before cooling. Found at Mahanandi.
47. Mango and Cardamom Jam: The mango and cardamom jam turned out great! It is nice and sweet and just bursting with mango flavour and the cardamom goes really well with mango! I will certainly be enjoying this jam! Found at Closet Cooking.
48. Onion Marmalade: This is onion marmalade. It is a rich deep brown, reflecting its roots of caramelized onions, revealing its brown-sugary rich but not burnt flavor, suggesting the hint of bite from its balsamic vinegar reduction. It’s really, really, really (three reallys) good. Found at My Husband Cooks.
49. Seville Orange Marmalade: You might be interested to know that Seville Orange Marmalade was created because of an error. Apparently an Englishwoman in 1700, the wife of a grocer, was stuck with some sour oranges that were bought cheaply from a boat that was carrying them from Seville. Since there was a storm, they wanted to get rid of their stock or oranges quickly, so the grocer bought them. But they were inedibly sour so his wife decided to try making jam from then, and viola!…Seville Orange Marmalade was invented. From David Lebovitz.
50. Mandarin Whisky Marmalade: Mr Redneck is the marmalade eater and he has declared this jam to be ‘Good ‘. Man of few words ! A delicious spread on toast. Love the tang and bitter sweet taste of the marmalade. The mandarins from our tree are seedless and this conserve will set without pectin. Found at The Waitakere Redneck’s Kitchen.
51. Chinese Orange Marmalade: Luckily, I had a few Chinese oranges … all plum…ripe and orange on my little orange plant. And I wanted to make the marmalade as I write this recipe down for all my readers… so here goes… and please do note I use no preservatives …and …aaahhh… no … it can’t go easy on sugar … . Found at Rajee Sood.
52. Blood Orange Marmalade: Secret tip: If mixture foams while cooking, add 1/2t butter or margarine per batch. Found at Anarchy In A Jar.
53. Orange Ginger Marmalade: The resulting marmalade is sweet, but not cloyingly so. The chunks of orange peel are a bit more toothsome than I find to be ideal, but they add good flavor and texture, so I don’t regret their inclusion (in the future, I’ll try for an even finer dice). I do wish the ginger flavor was more aggressive, next time I make this, I’m going to mince it instead of grating it, and will use a generous three or four-inch length. However, all in all, I’ve produced a really delicious spread that is perfect on toast, scones or stirred into a dish of cottage cheese. Found at Food In Jars.
54. Orange Marmalade: Found at Pink Of Perfection.
55. Peach & Orange Jam: Found at Piggy’s Cooking Journal.
56. Peach Mango Jam: This jam kind of tastes like orange marmalade, but sweeter. The orange, peach and mango flavor combination gives the jam a bit of a tropical vibe. I highly recommend using honey versus white sugar or Splenda; honey isn’t as cloyingly sweet. I bet the syrupy molasses flavor of brown sugar would be great though. Found at Woman With A Whisk.
57. Peach Peel Jelly: There is a tremendous rewarding feeling you will get when you make something so incredibly delicious for your family out of compost fillings. LOL. Found at Ally Jo’s Erudition.
58. Pear and Lemon Jam: I made an excellent jam, not too sweet. A lemony taste with tiny explosions of pear. Everyone that tasted it wanted the recipe. It’s our favourite jam, good for breakfast or with a mild soft cheese. Found at The Cottage Smallholder.
59. Vanilla Pear Jam: This was my first attempt at making jam, but I was armed with a couple different recipes from Brandy and a huge bag of Bartlett pears from my parents. My mom came over on ‘jam day’ and helped with all the peeling, coring and chopping of the pears. We made two batches and ended up with seven jars of seriously delicious jam. I sense a yearly jam tradition starting up. Found at Make Something.
60. Prickly Pear Jelly: Unlike many other cactus jelly recipes on the internets that we have tried unsuccessfully, this one works. Found at Homegrown Evolution.
61. Sure.Jell Pearadise Marmalade: From Kraft Foods.
62. Pepper Jelly: I love making a batch of Pepper Jelly to keep around the house because it is such a diverse ingredient. Recently I served it to some guests at a dinner party as a dipping sauce with Spring Rolls. Found at Nola Cuisine.
63. Hot Pepper Jelly: I searched all my local stores for red jalapenos. When I found them, I did my best to capture the same flavor. And it worked – it was sweet and delicious and just a tad spicy. I would highly recommend it – it’s possibly my favorite recipe I’ve made in a long time. Found at The Apartment Kitchen.
64. Pineapple Jam: This was my first attempt at making pineapple jam. It was awesome. I used it not only to spread on bread, but also for the filling in a bread recipe I created. I am also planing to make a pineapple jam tart soon. Found at Chop Chop A to Z.
65. Rosemary Flavoured Plum Jam: Found at Lucullian Delights.
66. Plum Peach Jam: This is a very plummy jam, please only make it with a variety of plum whose flavor you really enjoy. This is not suitable for Italian prune plums or other thick skin variety. Found at Tea & Cookies.
67. Vanilla Plum Jam: This thick gluten free, naturally sweetened, no sugar plum jam is delicious on pancakes, toast or warmed up over a big bowl of vanilla ice cream. Found at Elana’s Pantry.
68. Green Gage Plum & Vanilla Jam: I first bought about three pounds of these gorgeous fruit from Patrick at Thomas farm. Took them home, and made a quick batch of compote with a couple of vanilla beans, which is a recipe more or less cribbed from Christine Ferber’s Mes Confitures book. They turned out so amazingly delicious that I ran back to the market just before it’s closed and bought ten more pounds. Yeah. Ten. I went plum mad. Found at Chez Pim.
69. Plum Marmalade With Rum: Everyone that I shared it with loved it. It’s amazing on crepes, vanilla, ice cream, waffles, or even toast. Found at Katrina Cooks.
70. Pomegranate Jam: But there is one thing I’m sure of: I will be preserving pomegranates for the rest of my life. The result was fantastic. So much so that I now claim this jam to be the most delicious jam that I’ve ever tasted. It is even better than the cherry jam my friend’s mom prepares that smells like chocolate (weird, but I swear it does). Found at Cafe Fernando.
71. Luscious Pumpkin Jam: This jam isn’t only good, it’s fabulous!!! It is incredibly tasty and delicate. In fact, this “Pumpkin Jam” reminds me a lot of chestnut puree/jam, because the pumpkin (Hokkaido Pumpkin) I used has a very similar flavor and texture. It is for this particular reason that in French, the “Hokkaido Pumpkin” is called “Potimarron” (marron = chestnut). Not to forget that the added spices go perfectly hand in hand with the pumpkin’s natural honeyed sweet and rich/deep aromas. It’s really a wonderful jam that would make a great Christmas gift! Found at Rosa’s Yummy Yums.
72. Queen Anne’s Lace Jelly: I opened the envelope from my aunt to find a yellowed newspaper clipping with a recipe for Queen Anne’s Lace Jelly. I love old-timey recipes, so I had to make it. It is has a very light lemony flavor and is the palest of pink. Everytime I see these flowers I think of her and this recipe. Found at Murmuring Trees.
73. Quince Jam: Quite easy to make and tastes, smells just wonderful. Found at Yogurt Land.
74. Raspberry Jam: You just need equal parts of raspberries and sugar – my frozen raspberries came in a 350g pack – but you can just work with whatever amount you have. Of course fresh raspberries are best. Found at Meet Me At Mikes.
75. Homemade Elderflower & Raspberry Jellies: Having missed out on all the elderflower recipes I’ve been keeping a beady eye open for this year’s first frothy flowers. They make great cordial, wine and champagne. But they are also the key ingredient in early summer jellies. Jellies are so easy to make and you can’t beat a homemade one. They are great for a supper or lunch party – small glasses of tangy delight can be made in advance. Jellies are easy to make and 99% of people love them. Found at The Cottage Smallholder.
76. Golden Raspberry Jam: Golden Raspberries are not only hard to find but more fragile and a tad pricier than their red counterparts. However, the payoff resides not only in their beautiful color but in their sweeter, milder, less tart taste, with a slight honeyed apricot undertone that comes across especially clearly when prepared simply in coulis or jam. Found at Seattle Bon Vivant.
77. Rhubarb Jam: I used pectin to set the jam because, well, what else am I going to use my box of pectin for? But I think you could probably go without it — the jam would be a little runny but still really good. Found at Sugarlaws.
78. Bluebarb Jam & Rhubarb Orange Jelly: Jam mixes rhubarb with blueberries or saskatoon berries. Found at Dinner With Julie.
79. Raspberry Rhubarb Jam: This is such a simple recipe. It has only 4 ingredients and takes very little time. It made about 8 cups of jam all together. If you have never made jam because you thought it was too time consuming or hard to do, then you really need to try this recipe. It is also a great way to use rhubarb that is in season right now! Found at The Life And Love’s Of Grumpy’s Honebunch.
80. Strawberry Rhubarb Freezer Jam: This is one of the best jams I’ve ever tasted–the fresh fruit flavor (not to mention the color) is just spectacular. If you’re not familiar with the modern “freezer” jams, they are ones kept several weeks in the refrigerator (or up to a year in the freezer), so don’t require processing in a boiling water bath. (The jars should be cleaned in boiling water before they are used though.) Since the fruit is not cooked enough to be sterilized all the way through, it won’t keep stored on pantry shelves. Found at Nancy Baggett’s Kitchen Lane.
81. Rhubarb and Ginger Jam: It made just over three pounds of jam. I have never tasted rhubarb and ginger jam before and I was really surprised. It has a delicate taste with a nice warm undertone of ginger. Not over powering at all. I am definitely going to make more batches, and it was so easy. Found at Allotment Lady.
82. Apple Rhubarb Jam: Now, I’m sure you’re all thinking “PIE!” when you hear rhubarb. And maybe you’re also thinking “strawberries” at the same time. But let me see if I can broaden your perspective on rhubarb uses and companion flavors. Sweet little autumn apples are the perfect complement to rhubarb’s bright tangy flavor. And jam, when heading into winter, is a very necessary hibernation food store. I seem to be making a lot of little batches of jam this year, and I have to say this is definitely my favorite. Found at Straight From The Farm.
83. Lavender Rhubarb Jam: If new season lavender sprigs are hard for you to come by then try it with rosemary, it’s just as good! Found at Tigress In A Jam.
84. Lavender-Peach Jam with Vanilla: The loveliness of lavender gives a truly unique flavor to peach jam. Add lavender buds for extra bursts of flavor. Makes about 1 cup. From The Herb Companion.
85. Riberry Jam: Riberry jam has various savoury applications such as a condiment to grilled beef tenderloin steak, added to enhance a jus or used as a glaze for BBQ ribs. On the sweet side simply serve Riberry jam as a topping on ice cream, Wattleseed pancakes or use as a cake filling. Basically anywhere you usually use raspberry jam. The recipe uses fresh riberries, however, they can be substituted for frozen riberries. By Benjamin Christie.
86. Rose Petal Jelly: I really felt as if I was bottling sunshine when I made this delicious jelly, because as soon as I had finished picking the roses, the sky turned grey and the heavens opened – yet more torrential rain, fierce enough, once again, to damage flowers. Found at Joanna’s Food.
87. How To Make Rose Petal Jelly: I remembered a recipe for rose petal jelly that I had found in Euell Gibbons’ book, “Stalking the Healthful Herb.” It is a version that is uncooked, and therefore preserves the large amounts of Vitamin C contained in the rose petals. Here’s how to make uncooked rose petal jelly. This recipe makes about a quart of jelly. (NOTE: Only use petals from a rose bush that has not been treated with chemicals of any kind). Found at Herban Lifestyle.
88. Cider Sage Jelly: This recipe was pretty straightforward. I made it pretty much as written, except I skipped the food coloring (and the canning/sterilizing aspect). Luckily my sage infusion was a nice *sage* green and my cider was a pretty yellow, the final jelly is a lovely greenish golden color. Found at The Dogs Eat The Crumbs.
89. Strawberry Freezer Jam: One of the greatest simple delights of summer is biting into a juicy, sweet strawberry. However, you can savor that moment all year round by making freezer jam. It’s very easy to do, and so yummy- you’ll never want to eat store-bought jam again! Found at Enchanted Dandelions.
90. Strawberry Balsamic Jam: I wasn’t sure how it would go over, but it has turned out to be quite popular, even with my mom who claims to hate balsamic vinegar. The balsamic isn’t easy to identify, but it gives the jam a complex, earthy flavor that’s addictive. Found at Dinner Party.
91. Strawberry Vanilla Jam: A vanilla bean infuses this strawberry jam with intriguing flavour and aroma. Found at Canadian Living.
92. Mango Strawberry Jam: This is a versatile spread and can be used in so many ways. Fantastic when you can’t be bothered to spend time in the kitchen when the temperatures are rising. Found at What’s For Lunch Honey?
93. Strawberry & Apple Jam: I’ve made this jam before and I adored it’s brilliant ruby colour and the tangy taste it left on my palate as opposed to the often sickly sweet associated with some jams. Found at Through My Kitchen Window.
94. Strawberry Daiquiri Jam & Lime Margarita Jelly: I’ve been told by the few people that I gave them as gifts that the jams were wonderful! So, here you go! Found at Sleepy Cat Hollow.
95. Sun-dried Tomato Jam: This jam tastes awesome spread on top of a crostini, over a goat cheese toast, or as a condiment for a sandwich, like an Eggplant Parmesan Sandwich. I am sure you and I will be able to come up with many more uses. Check it out! Found at Karma-Free Cooking.
96. Tomato, Apple & Rosemary Jam: This jam is so delicious you can just eat it out of the jar with a spoon, but it is also versatile enough to go on butterred toast or even as a condiment for roasted duck or meat. I might even serve it with some goat cheese as appetizer. Found at Chez Pim.
97. Green Tomato Jam: The recipe, as I interpreted it–by skipping both the cinnamon stick in and the food mill step in Ferber’s original version–, allowed for the taste and texture of the tomatoes in all their glory to remain palpable, unadulterated. Perfect! From Seattle Bon Vivant.
98. Violet Jelly: It was delicious. It has the flavor of berries with flowery undertones and a hint of grass. It’s not something I would use on a peanut butter sandwich but on a bagel or english muffin-yum and can’t wait. Or even over some vanilla ice cream. From Homeschool Gardener.
99. Watermelon Jam: The jam turned out great, exhibiting a great color and flavor. Appearences are deceptive and it applies to Watermelon too. Despite the light and juicy texture, the flesh withstood heat very well and I had to break it up into small pieces and towards the end take the help of a hand blender to smoothen the jam’s consistency. I coupled watermelon with a hint of cinnamon to deepen the aroma. Found at AkshayaPatra.

And last but not least, here’s a good video tutorial that walks you through step-by-step how to make a small batch of strawberry jam–this is perfect for beginners! But that’s not all, the site that created the video also has plenty of pdf downloads to get your preserve-groove on (good for both beginners and pros)! If you love the idea of jam making but are a little leary about giving it a shot, this is a great way to test the waters.

Ingredients:

• Fresh strawberries sliced (3 cups) 1 1/2 pint baskets
• 1 cup sugar
• 2 TBS fresh lemon juice
• 1 TBS diced candied ginger

Nothing too crazy, it’s a nice basic recipe and the steps are simple with no large amounts of equipment or supplies needed–the ginger is optional so if that doesn’t appeal to you it’s fine to leave out.

Here’s the site with all those juicy resources: portlandpreserve.com, you’ll find the following pdf downloads . . .

• Strawberry Jam with Currant or Gooseberries
• Small Batch Fresh Strawberry Jam
• Homemade Pectin Stock
• Jam and Jelly Making Basics
• Strawberry Freezing Tips
• Testing The Jelly Point

Bonus: Tips found at Mother Earth News: Make Delicious, Low-sugar Jams and Jellies: With these simple ingredients you can make naturally sweet, low-calorie preserves.

Also don’t miss Homemade Jelly Making: Troubleshooting Tips and these Vintage Jelly & Jam Making Tips.