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.
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Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice.
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.
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 nutty, chunky granola makes an ideal topping for ice cream. Sweetened coconut is reminiscent of traditional Passover macaroons.
Since I write a column about preserves, I always have a variety of jams to choose from. And yet I always pair them with the same peanut butter. But delicious as Skippy Creamy is, it was time to change things up. With walnuts. And white chocolate.
I am a firm believer that chocolate counts as a breakfast food. So when I saw the recipe for Chocolate Pear Jam in Mary Tregellas' book, Homemade Preserves & Jams, I knew I had to make my own version immediately. To give the recipe my own spin, I added a big splash of amaretto. The flavor combination of rich chocolate, juicy pear, and nutty almond is absolutely incredible.
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.
Campari lends a bitter touch to a fresh marmalade made from seasonal Mandarin oranges and a touch of lemon verbena.
This Bellini jam is a perfect combination of sweet peaches and zippy champagne. Smooth with a touch of bite, it cures what ails you.
This cranberry potpourri jam is inspired by the little fruit-orange sachets I used to make as a kid. The warm, spicy scent is so inviting, you might just keep a jar in your sock drawer.
So you didn't stockpile a bounty of summer preserves to give out over the holidays? Neither did I. But it's not too late! Just because berry season is long gone doesn't mean you can't whip up a batch or two of homemade jam sure to please everyone on your gift list.
Though this jam gets its sweetness from fruit juice, not white sugar, it still has a ton of flavor thanks to cinnamon, cardamom, and vanilla.
I like sweet-tart jams, and this marmalade is one of the best I've tried. Tart orange accepts a sweet hug from bright-red pomegranate, and the whole thing is given a nice, boozy kiss from the addition of a touch of tequila.
Did you know you can make jam with frozen fruit? Sweet strawberries are the life of the party in this recipe, and we've invited tart cranberries as well, making for a bright red taste explosion. This jam is ultra flavorful, and it will cause your sun-starved salivary glands to kick into high gear.
The sweet-tart tang of oranges and lemons adore a touch of zing from ginger paste. This festive colored jam is perfect for Halloween, complete with spooky (and tasty!) black sesame seeds.
Highlighting the sweet freshness of autumn figs and pears, this jam is a fall favorite. Tart orange provides a touch of zip, while just a hint of cinnamon adds warmth for those shorter, cooler evenings.
What I like best about this jam is that you can really taste each individual component, from the fig's subtle perfume, to the bold raspberries, to the tart lemon. The robust flavors would pair perfectly with hearty, flavorful breads like cornbread or crusty sour dough.
Bumbleberry is actually a combination of blueberries, raspberries, and blackberries. Together, they make a syrup that is the perfect companion for everything from bellinis to ice cream.