Pears are the unsung heroes of the jam maker’s kitchen. On their own, they make jars of glowing, gold-hued jam that is crisp and juicy. When combined with added flavor…
Sweet, bright, and herbaceous, this jam is delicious on toast or as part of a cheese board. Make sure your peaches are the yellow variety—white peaches don’t have the acidity…
This savory jam may well become your new favorite condiment. It’s great as a dip for vegetables or as a glorious addition to meat loaf or a grilled cheese sandwich.…
This recipe will work with any kind of plums, but I like to use late-season Italian prune plums. Their dense, almost-dry interior gives a higher finished yield than more juicy…
Blueberries are the perfect fruit for a first-time jammer. They’re naturally high in pectin, so the finished jam should set up nicely (though if it’s a little runnier than you’d…
Make and enjoy these easy preserves now, or can them and save their peak-season flavors for later.
Though the main flavor of this marmalade is orange, the addition of some lemons makes it less cloyingly sweet. You’ll notice there’s no added pectin; it comes from the skin…
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