Jam, Jelly, and Preserves Recipes to Elevate Breakfast and Dessert

Did you buy too many raspberries from the farmers' market and now you don't know what to do with them? Turn to this three-ingredient recipe that calls for mashing the raspberries with lemon juice, sugar, and salt and boiling the mixture down until it has a thick consistency. Once it's done, transfer the jam to jars and store in the refrigerator. 

Take raspberry jam to the next level by adding a secret ingredient: orange zest. The citrus fruit adds a refreshing burst of tartness and a layer of texture to an already delicious pantry staple.  

The perfect summer jam, dried peaches are reconstituted and puréed—adding an extra dose of potent fruit flavor—then added to a pan with fresh peaches, sugar, salt, and lemon juice until the mixture boils down to a thick nectar. 

This recipe makes use of every part of an orange, including the peel, flesh, and juice. Choosing Seville oranges—the best known citrus or making marmalade—will ensure the condiment is infused with a slightly sour flavor that offsets the sweetness from the sugar. 

Two fruits are better than one! Two seasonal favorites—rhubarb and raspberries—come together to form an incredible jam. It's incredible spread over toast or muffins, but we also love it as a dessert filling.

Three ingredients—blueberries, sugar, and lemon juice—are all it takes to make an incredible jar of blueberry preserves. 

Put the bag of berries that's been sitting in your freezer to use by making this quick and fuss-free recipe. We're working with raspberries here, but you can use any type of berry. The steps are no different than a jam recipe that works with fresh fruit, just bring the components to a boil and mash them until a thick consistency is achieved. 

Elevate your morning bowl of oatmeal with a dollop of our rhubarb jam. The beloved spring vegetable imparts a blend of tart and tangy flavors when it's boiled down to a spreadable mixture.  

Eliminate the fuss of getting raspberry seeds stuck in your teeth by turning the berries into jelly. First the fruit is added to a saucepan with water and brought to a boil, then the raspberries are mashed until very soft and transferred to a fine mesh sieve where the seeds are strained out. The result is a smooth, spreadable jelly. 

The flesh of plums gives this jam a cloyingly sweet taste while the skin imparts a contrasting burst of bitterness. The end result is a stunning purple jam that has the perfect balance of flavors. 

Your taste buds will thank you when you add these sour cherry preserves to a bowl of ice cream or yogurt. The tart fruit is brought to equilibrium when it's combined with sugar, lemon juice, and salt and boiled down to a thick syrup with pitted cherry solids studded throughout. 

Fifteen minutes is all it takes to make this incredible raspberry jam. Use it to elevate your peanut butter and jelly sandwich and you'll never go store-bought again. 

Blackberries make a delicious jam all on their own, but you won't regret adding a bay leaf to the mixture for a subtle flavor change that brings on a herbal, almost floral bite. 

We love the bright color that the skins of stone fruit add to jam, as evidenced by this stunning nectarine-raspberry jam. If you prefer a smoother consistency, however, feel free to peel the nectarines before adding them to your saucepan. 

Combining peaches and plums into one delectable jam provides the perfect balance of sweet and tart flavors. The duo will quickly be your new favorite spread when it's time for your morning piece of toast.