Strawberry rhubarb preserves are by no means innovative, but they're a classic for a reason.
'jam' on Serious Eats
An overnight soak plumps up dried apricots, and matching them with fresh, juicy pineapple yields a jam that tastes positively like summer: heady and tropical.
Check out all your jammin sweets in this week's attempt to shake the winter out of our kitchens.
A lemon scented pasta frolla crust is filled with raspberry jam to make a beautiful breakfast crostata.
Chia seeds are one of those health foods that are easy to incorporate into your diet. Raspberries, with their own seedy crunch, are a natural match for the delicate pop of the chia, and the whole thing is enlivened by limes.
Serving tiny wedges of this cheesecake is an elegant and very grown up way to end a dinner party or holiday meal.
Juicy, sassy, and classic with peanut butter, this jam is tart enough to be interesting and sweet enough to be kid-friendly.
Jar summer with this jam, inspired by the original Escoffier dessert of vanilla ice cream, sliced peaches, and raspberry sauce.
Roasting fruit yields lovely, intensely flavored jam.
In this jam, pureed peaches provide a velvety texture and a sweet yet tart canvas for blueberries to really shine.
Raspberry and rose are a natural combination, and not just in grandma's yard. Rather than thinking this of this as a straight one-to-one pairing, the result is a jam with a layered profile. One bite is fruit-forward, the next more floral. The tartness of the berries tempers out the rose, which prevents the jam from having a soapy flavor.
Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice.
At parties that signal the end of an era, you tend to celebrate in the style of the thing you're leaving. For example, I found graduation parties from college involved kegs of Keystone Light, not bottles of Cabernet. At my bachelorette party, there will be late night clubbing, not
a bowl of popcorn and Netflix serene marital bliss. Baby showers seem to be the exception: you celebrate the onslaught of cute with cutsie things—like these Polka Dot Shortbread cookies.
Why Millionaire's? Because this jam includes pricy but oh-so-worth it vanilla beans and Grand Marnier. Rhubarb is only in season for a short while, so why not go for broke?
It's no secret that rhubarb is one of my favorite kinds of jam. I've made it with blueberries, raspberries, oranges, and even rosewater. This new twist on a classic version incorporates sweet, floral honey and spicy cinnamon.
Named after the reading glasses they resemble, these lunettes from La Boulange Cookbook: Cafe Cooking at Home boast two kinds of jam between crumbly cookie squares.
I like to think of this as "shoulder season" jam. Always available apples are paired with a modest amount of (imported) blackberries, for a spread that hints of the summer months ahead.
This Cara Cara orange marmalade is all about comfort. (Can marmalade be a comfort food? I sure think so!) Tangy chunks of peel, a whiff of honey, and a hint of spice from my secret ingredient, herbal tea, offset the sweet flesh of the oranges.
This Bellini jam is a perfect combination of sweet peaches and zippy champagne. Smooth with a touch of bite, it cures what ails you.
There's something a bit decadent about adding champagne to a recipe for something as simple as cranberry jam. But this recipe from Edible DIY: Simple, Giftable Recipes to Savor and Share makes it all make sense. Ginger adds a welcome touch of heat. The result? Sweet, tart, and zesty jam that goes lovely with cheese or in sandwiches.