Delicious Jam, Jelly and Preserve Recipes

Kissed with lemon and ginger, this easy freezer jam from the cookbook Savory Sweet: Simple Preserves from a Northern Kitchen calls for minimum sugar. It has a looser texture than traditional jams—all the better for spooning over oatmeal or ice cream!

This prize-winning recipe comes from Beverly Anhorn, a North Dakota state fair competitor since 1980. Bev gets the most flavor from tart Nanking cherries by simmering-not boiling-them for juice. "It's one of the few cherry trees we can grow here," says Bev who lives near Max.

At Kansas' Elderslie Farm, chef Katharine Elder includes this jam on charcuterie boards for eating with cheese. It's also perfect for toast, oatmeal, yogurt, waffles or pancakes.

The jam doesn't taste boozy; wine just deepens the flavor, like red wine in a stew. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.

Slather this jam on toast with cream cheese, and your breakfast will taste like a dessert.

To remove pits from the dark sweet cherries used in this recipe, try a cherry pitter (available from cookware shops or catalogs). Otherwise, halve the cherries, then pry the pits out with the tip of a knife.

Strips of lemon peel give this tangy preserve a delicious bitter edge.

This simple three-ingredient freezer jam from the cookbook Savory Sweet: Simple Preserves from a Northern Kitchen gets wonderful depth and complexity from the addition of wine. It's sublime with vanilla ice cream.

You could serve the zingy Quick Citrus Jam on its own with buttered bread or English muffins, but for special occasions, try an extra-indulgent breakfast combo of melted chocolate on bread with the jam. The jam itself takes only about half an hour to make and does not use pectin.

Strawberries lend sweetness to this preserve, though enough classic marmalade bitterness remains to satisfy purists. The recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.

Lemon, nutmeg and walnuts add layered flavor and texture to this unusual jam. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.

This recipe is for the home canner. Any variety of ripe tomato can be used for this sweet and tangy spread. Try it on sandwiches, as a topping for fish or meats or as an accompaniment for a gourmet cheese board.

This savory jam pairs well with crackers and cheese. It calls for marinated cactus—look for that in the Mexican food section of grocery or specialty food stores.

This recipe from the Peach Barn Cafe in Alto Pass, Illinois, makes just 2 1/4 cups, but if you have an abundance of peaches, you can make multiple batches of this recipe and can them.

This irresistible jam makes a sensational topping for vanilla ice cream, waffles or a simple breakfast parfait of Greek yogurt, granola and honey.