Apple Pie Jam

What do you get when you make Apple Jam spiced like Apple Pie? Apple Pie in a jar! Use this recipe for plain Apple Jam also. Continue reading →

Apple Pie Jam with Bourbon

Created by Kim Pedley, who says: “The results are astounding – both aroma and taste!” Continue reading →

Apricot Jam is a low-sugar cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy. Before You Begin: Prepare calcium water. To … Continue reading →

Apricot-Pineapple Jam

Apricot and Pineapple are a happy combination — you can vary the fruit ratio to achieve the flavor you want. Continue reading →

Apricot-Plum Jam

Apricots and Sweet Plums together — the height of summer! Recipe contributed by Sally Gecks. Continue reading →

Balsamic Vinegar Jams

Make your jams sing with the addition of plain or flavored balsamic vinegar. Ideas contributed by Becky Hoff. Continue reading →

Berry Blitz Jam

Contributed by Charlotte Levy of The Seasonal Gourmet. who says: “This jam is great on toast, pancakes, waffles, etc. Kids and moms love it!” Continue reading →

Blackberry Jam

Our classic Blackberry Jam is one for the books. It has been approved from the sweetest grandma to the grizzliest lumberjack, and all those in between agree, it is sure to delight your senses. Feel free to use other sweeteners … Continue reading →

Blackberry Port Jam

Mia Valcarcel adapted this recipe, loved the result, and shared it with us. It originally appeared in the Fall 2012 Jam Notes. We can attest to its deliciousness. Continue reading →

Blubarb Jam

Taken from “Preserving with Pomona’s Pectin” by Allison Carroll Duffy — this deep blue jam is a tangy treat adapted from a recipe by jam-maker Kirsten Jennings. Continue reading →