39 Homemade Jelly and Jam Recipes

From the Recipe Creator: When my jam won a first-place pink ribbon at our local county fair, I was overjoyed but it's not the highest compliment that recipe has received. Two girlfriends that I share it with tell me if they don't hide the jam from their husbands and children, they'll devour an entire jarful at just a sitting! —Patricia Larsen, Leslieville, Alberta

From the Recipe Creator: This thick, chunky apricot jam was my grandma's recipe; it's lovely to make something for my family and friends that she made for hers! —Linda Wegner, Robinson, Illinois

From the Recipe Creator: Bourbon has been popular at our house since we visited the Kentucky Bourbon Trail a few years ago. Every bite of this jam reminds me of that fun trip. —Katie Ferrier, Houston, Texas

From the Recipe Creator: A jar of this sweet and spicy jelly is always warmly appreciated. To add an extra southwestern accent, I trim the lid with a snappy bandanna print fabric. —Lori McMullen, Victoria, Texas

From the Recipe Creator: Rhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. —Debbi Barate, Seward, Pennsylvania

From the Recipe Creator: For a change of pace from berry jams, try this unique option. Spread on a bagel with cream cheese, it tastes almost as good as real carrot cake! —Rachelle Stratton, Rock Springs, Wyoming

From the Recipe Creator: When I was very young, I watched my grandma make this jam in the kitchen. As I sneaked blueberries to snack on, she picked me up and told me that if I wanted any more, I'd need to learn to make this jam! —Jill Drury, River Forest, Illinois

From the Recipe Creator: I have so much mint growing in my yard that I add it to almost everything. What a revelation it was when it went in my raspberry jam—the mint really wakes up the raspberry flavor.—Laurie Bock, Lynden, Washington

From the Recipe Creator: My husband and I have fun picking fruit. We ended up with too many strawberries, so it was time to make jam, inspired by a mojito recipe. —Erica Ingram, Lakewood, Ohio

From the Recipe Creator: This holly-green jelly won a Best of Show at the county fair and I was so thrilled. Flavored with lime, it's delicious on roasted meats. —Gloria Jarrett, Loveland, Ohio

From the Recipe Creator: This homemade jam has been a favorite in my family for as long as I can remember. It's a delicious medley of fruits, including peaches, cherries, pineapple and orange. —Theresa Beckman, Inwood, Iowa

From the Recipe Creator: We put our homegrown plums to delicious use in this quick and easy jam. It's my favorite thing to serve with buttermilk biscuits. —Kathy Rairigh, Milford, Indiana

From the Recipe Creator: If you like pina coladas, you’ll love this! But here’s the kicker: The secret ingredient is fresh zucchini. Spread the jam on crackers and cheese or add to a pan sauce to give chicken or pork chops a tropical twist. —Taste of Home Test Kitchen

From the Recipe Creator: Strawberry season is in early June here in Indiana. A dear friend gave this recipe to me when we lived in Germany. It is good on ice cream, too! —Mary Jean Ellis, Indianapolis, Indiana

From the Recipe Creator: I have a passion for cooking, and I can probably thank my grandmother for it. She was a marvelous cook who could really stretch a food dollar. —Jo Talvacchia, Lanoka Harbor, New Jersey

From the Recipe Creator: Pineapple, kiwi and a hint of lime blend nicely in this unique combination. It’s especially good slathered on biscuits. —Sondra Rogers, Columbus, Indiana

From the Recipe Creator: With its beautiful color and intense watermelon flavor, this jelly preserves summer to enjoy long after the cool weather arrives. —Taste of Home Test Kitchen

From the Recipe Creator: Although I've been canning for years, I've never found a good apple pie jam recipe, so I created this one. My husband of 41 years and I love this jam so much because it tastes just like apple pie…without the crust! —Audrey Godell, Stanton, Michigan

From the Recipe Creator: "Back when my children were young, I put up about 100 jars of jams and jellies each summer, including this freezer version," notes Mrs. Donn White form Wooster, Ohio. "Although I don't make that many now, I do stir up a batch to give to neighbors at Christmastime."

From the Recipe Creator: After one taste of this delightfully sweet and simple jam, people will find it hard to believe that you didn't spend many long hours in a hot kitchen. Of course, you don't have to let them in on your "secret"! —Joyce Robbins, Old Hickory, Tennessee

From the Recipe Creator: This deliciously different green jelly gets its flavor from an unusual source: savory rosemary. The herb adds a refreshing zip to the otherwise sweet spread. —Margaret Dumire, Carroll, Ohio

From the Recipe Creator: I help help my husband with the pouring and skimming for this jelly—my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat. —Jean Coleman, Ottawa, Ontario

From the Recipe Creator: Summer doesn't feel complete without at least one berry-picking trip and a batch of homemade blueberry jam. Eat atop fresh scones or biscuits for maximum enjoyment! —Marisa McClellan, Philadelphia, Pennsylvania

From the Recipe Creator: My daughter makes this marmalade every spring when rhubarb's abundant. Our family enjoys her gift…a refreshing departure in flavor from all the berry jams and jellies. —Leo Nerbonne, Delta Juction, Alaska

From the Recipe Creator: Full of fruity flavor, this delightful jam is a great toast topper. Delores Ward of Decatur, Indiana came up with the recipe when a neighbor gave her an armload of pears. "Everyone really likes it," says Delores.

From the Recipe Creator: I sold jars of this sweet berry jam at craft fairs. It's a wonderful way to preserve summer gems. —Bernadette Colvin, Tomball, Texas

From the Recipe Creator: I make this recipe with fresh-picked strawberries and basil grown in my own herb garden. This unique sweet and savory jam makes a perfect gift—just add a bright ribbon around the top with a gift tag! The deep red jam, laced with flecks of green basil, is so beautiful. —Julie O'Neil, Two Harbors, Minnesota

From the Recipe Creator: August is the busiest month of the year on our small farm—that's when we're harvesting sweet corn, pumpkins and pickling cucumbers for our stand. But I always make time to put up this jelly. The apples come from our old-fashioned orchard, while the blackberries grow wild along our creek...and the jelly's usually gone by January! —Liz Endacott, Matsqui, British Columbia

From the Recipe Creator: At dinner with friends one evening, one of our hosts served some pears she had preserved with ginger and lemon. The flavor was so heavenly I decided to use the fresh pears she gave us to try my hand at a ginger and lemon freezer jam.—Jeni Pittard, Commerce, Georgia

From the Recipe Creator: Watching my grandmother can hundreds of jars of tomatoes, peaches and pears inspired me to try making jams and jellies myself. I can remember going down into her cellar as a girl—all those jars on the shelves gave me such a warm, homey feeling! My family enjoys this jam on warm corn muffins, or blueberry. The cinnamon's a bit of a surprise. —Barbara Burns, Phillipsburg, New Jersey

From the Recipe Creator: For a tasty jam during the fall, try this cider. The candy adds a wonderful cinnamon flavor.—Donna Bensend, Dallas, Wisconsin

From the Recipe Creator: My mother-in-law and I dreamed up this jam after we'd been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together. So she made a test batch—and we quickly learned that they definitely did! Then I came up with my own version of the jam. I preserve everything from our garden! —Karen Maerkle, Baltic, Connecticut

From the Recipe Creator: Spread some holiday cheer with this rosy pink cranberry jelly. —Nancy Davis, Tualatin, Oregon

From the Recipe Creator: I like to use this jelly as a condiment. It's always a conversation piece—everyone wonders about the "green" ingredient! This beautiful jelly is so easy to make and I often use it as a gift-giving item for the holidays. —Ruth Glick, Dalton, Ohio

From the Recipe Creator: Lemons and grapefruit combine to create a tantalizing spread for English muffins, toast and even shortbread cookies! I give away jars of this marmalade every Christmas. —Barbara Carlucci, Orange Park, Florida