Okay, as you readers may already have noticed, I make a lot of jam. The season for fruit here in Michigan is just too darned short, and I want to preserve as much as I can of the local harvest.
That means I have a very full cupboard. It also means I have a lot of inspiration for sauces, crepes, muffins and quick breads, smoothies, ice cream creations, and gifts.
Especially gifts. Somehow people seem to rave about it when I give them a little jar from my stash. If I add bread or a “make your own fresh biscuits” mix it only gets better.
I thought I’d share a roundup list of most of the jam recipes I’ve published over the years. Oh, sure, you could just type ‘jam’ into the search box, but you’d miss jelly, or butter. A handy list is never a bad thing, right? (and I notice that some of these recipes are still NOT in the index … darn it. I’ll have to fix that. Stay tuned.)
jams are really good stuff
- vanilla-rhubarb butter with tea
- strawberry-rhubarb butter in the crockpot
- sliced strawberry jam
- strawberry jam (small batch)
- strawberry-vanilla butter (small batch)
- strawberry sauce from the ugly berries
- strawberry-apricot jam
- strawberry-lemon butter
- seedless raspberry jam
- apricot jam (small batch)
- cherry-apricot jam
- amaretto cherry butter
- smooth cherry jam
- blueberry-ginger jam (small batch)
- spiced tomato jam
- lazy vanilla peach butter
- peach oolong butter (small batch)
- peach oolong jelly (small batch)
- slow cooker apple butter
- chocolate pear butter
- ginger pear butter
a note on naming
Jams, jellies, butters – what am I talking about here?
- Jam is my generic term here, and I usually mean fruit plus sugar, cooked quickly, and preserved in jars. I rarely add pectin, so my jams are intensely flavored.
- Jelly is the juice of cooked fruit, sweetened, and preserved. A jelly usually needs added pectin. I only make one or two types of jelly, usually as special favors for friends.
- I use the term “butter” in two ways. First is the classic fruit butter, where fruit pulp is cooked and condensed, then lightly sweetened, and put in jars. The second way I might use the term butter is for a regular jam that is so thick and pulpy that ‘jam’ doesn’t seem to be the appropriate word.
They are all really, really good to eat, and that’s the point, right?