Some of our best recipes for jams, jellies, and preserves:
Harness peak preserving season with these sweet and savory condiments that pair with much more than peanut butter.
For the purest jams, jellies, and preserves, skip commercial gelling additives and aim for a mix of ripe and slightly underripe fruit, which is naturally high in pectin. To ward against nasty bacteria, always follow recipe instructions for processing as described in our how-tos on safe preserving and water-bath canning.
Rhubarb Angelica JamThis recipe from London’s Violet Bakery mixes tart rhubarb with stalks of angelica and honey-scented yellow Chartreuse liqueur in this complex, herbal spread. Get the recipe > Rhubarb Rose Oven JamVanilla bean and rosewater lend a delicate overtone to this zesty rhubarb compote that comes together in the oven. Get the recipe >
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