Food Fruits & Vegetables 10 Delicious Jam, Jelly and Preserve Recipes By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Updated on April 5, 2023 Trending Videos Photo: Blaine Moats See how easy it is make homemade jam, jelly and preserves with recipes like Baked Strawberry Preserves, Blueberry Chardonnay Jam and Quick Citrus Jam. 01 of 10 Baked Strawberry Preserves Kissed with lemon and ginger, this easy freezer jam from the cookbook Savory Sweet: Simple Preserves from a Northern Kitchen calls for minimum sugar. It has a looser texture than traditional jams—all the better for spooning over oatmeal or ice cream! View Recipe 02 of 10 Blackberry Preserves Blaine Moats At Kansas' Elderslie Farm, chef Katharine Elder includes this jam on charcuterie boards for eating with cheese. It's also perfect for toast, oatmeal, yogurt, waffles or pancakes. View Recipe 03 of 10 Nanking Cherry Jelly This prize-winning recipe comes from Beverly Anhorn, a longtime North Dakota state fair competitor. She gets the most flavor from tart Nanking cherries by simmering—not boiling—them for juice. View Recipe 04 of 10 Strawberry-Rhubarb Freezer Jam Scott Little This irresistible rhubarb jam makes a sensational topping for vanilla ice cream, waffles or a simple breakfast parfait of Greek yogurt, granola and honey. View Recipe 05 of 10 Plum and Port Jam This simple three-ingredient freezer jam from the cookbook Savory Sweet: Simple Preserves from a Northern Kitchen gets wonderful depth and complexity from the addition of wine. It's sublime with vanilla ice cream. View Recipe 06 of 10 Quick Citrus Jam You could serve this zingy jam on its own with buttered bread or English muffins, but for special occasions, try an extra-indulgent breakfast combo of melted chocolate on bread with the jam. The jam itself takes only about half an hour to make and does not use pectin. View Recipe 07 of 10 Blueberry Chardonnay Jam The jam doesn't taste boozy; wine just deepens the flavor, like red wine in a stew. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio. Keep Summer Going All Year with These Canning Recipes View Recipe 08 of 10 Carrot Cake Jam Slather this jam on homemade toast or muffins with cream cheese, and your breakfast will taste like a dessert. View Recipe 09 of 10 Sweet Cherry Jam To remove pits from the dark sweet cherries used in this recipe, try a cherry pitter (available from cookware shops or catalogs). Otherwise, halve the cherries, then pry the pits out with the tip of a knife. Irresistible Ice Cream Recipes View Recipe 10 of 10 Strawberry Marmalade Strawberries lend sweetness to this preserve, though enough classic marmalade bitterness remains to satisfy purists. The recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit