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Jams, Jellies, and Preserves

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Lingonberry Jam

SUBMITTED BY: LOTTAAN

A sweet but still tart jam with Swedish lingonberries. This goes really well with classic Swedish meatballs or fried herring (Swedish style).

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Blackberry Jalapeno Jelly

Submitted by: Gingerbreadgirlz

Living In: Langley, British Columbia, Canada

Blackberry juice and fresh, minced jalapeno peppers, sugar, and pectin can easily be combined for a spicy and sweet jelly.

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The Damson plum makes a tart, flavorful, soft-setting jam that is a rich, deep wine-colored spread for cookies, waffles, bread, or anything else, really. Cardamom adds an unusual and subtle perfume to these preserves. Though this recipe does take some time to complete, the majority of the cooking time is hands-off. The best part? You will not need to purchase pectin from the store!

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Rose Hip Freezer Jam

Submitted by: Cazuela

Home Town: Chicago, Illinois, USA

The rose hips in this jam are uncooked so the jam tastes fresh and sweet; it retains its bright rosy-orange color. The hardest part is seeding the hips which can be sticky, but so worth it! Use wild or cultivated rugosa roses that haven't been sprayed with pesticide; pick them in the fall when they are bright red. I adapted my recipe from one in a Euell Gibbons field guide.

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Rhubarb Strawberry Jam

Submitted by: SALLY 888

This rhubarb strawberry jam recipe is our favorite and so easy to make.

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Candy Apple Jelly

Submitted by: Betsy Porter

With a hint of apple and cinnamon, this jelly spreads cheer from breads to bagels to muffins. Its rosy pink color looks lovely blushing through the food jars I save and decorate with fabric-covered lids.

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