Round-Up: Jam, Jellies and Marmalade Recipes

Apricot & Honey Jam -

15 Sep Round-Up: Jam, Jellies and Marmalade Recipes

As the late-summer harvest reaches its peak, I’ve been covering the basics of homemade jams and jellies. Making delicious, well-set preserves isn’t alchemy but you do need to have a few basic pieces of equipment and understand what’s required to make jams safe. Below is a recap of the how-to posts and a range of my favourite recipes in case you’re looking for inspiration.

Recap of How-To Posts on Preserves

Essential Tools for Making Preserves: This list includes all the items you’ll find in a canning kit, items you already have in your kitchen and some makeshift alternatives to specialty items.

Key Ingredients for Great Homemade Jam and Jelly:  Do you really  need pectin? This post discusses what goes into superior preserves and discusses the differences between long-cook and quick-cook jams.

How to Sterilize and Process Jars for Preserves: Preserving techniques have changed since your grandmother put up vats of strawberry jam and grape jelly. This post covers what jars to use, how to prep them for the preserves and how to process them once full — all according to the new guidelines.

How to Tell When Jam is Set: Even if you don’t have a candy thermometer, runny jam and chewy jelly will be preserve mistakes of the past if you use these simple techniques.

Some of my favourite jam and jelly recipes

apricot jam milk-square 1Apricot, Honey and Lemon Verbena Jam: Even if you can’t get your hands on lemon verbena, this jam is worth making. Despite apricots being naturally low in pectin, this long-cook recipe requires no added pectin and delivers intense apricot flavour. It’s so tasty I made a second batch just to make sure I’d have enough to last through the winter.

Stacked jelly in sun-250Wine Jelly: Confession time. I actually made my own apple pectin for this recipe, which is probably why the jelly is so good. Whether you like red or white wine, this jelly will rival any of the high-end wine preserves you find at gourmet shops — and for a fraction of the price.

plum-thumbnailPlum-Lavender Jam: This simple recipe is designed to use up any quantity of plums you have. A hint of lavender gives it a floral essence that goes perfectly with cheese. If you make it, read the notes on the proper boiling water bath for processing.

Green-Tomato-Marmalade-squareGreen Tomato Marmalade: This unusual marmalade makes the most of tart green tomatoes. It’s a perfect way to perserve the harvest once the frost threatens. It’s a long-cook jam with an emphasis on long, but well worth the time.

freezer-jam-2Freezer Peach Jam: Not everyone likes traditional jams. This no-cook version uses a pectin especially designed for freezer jams and can even be made with sugar substitutes. Forget the glass jars, the boiling water baths and the steamy windows. The only trick to pulling off a successful batch is to make sure to clear space in your freezer before peeling the peaches.

What jams do you make? What would you like to see covered?

Related Post

  • Colleen @ The Food Blog
    Posted at 21:41h, 15 September Reply

    Plum lavender jam – that sounds like the perfect blend. Thanks for the ideas!

    • Charmian Christie
      Posted at 00:10h, 16 September Reply

      Glad to help. The possibilities are endless. I am always thrilled to find new recipes and flavour combinations.

  • sharon Mickle
    Posted at 14:15h, 04 November Reply

    Hi I was wondering how to make apple pectin? I am yrying your wine jelly recipies they sound great.

    Sharon mickle

    • Charmian Christie
      Posted at 15:17h, 07 November Reply

      Apple pectin is easy but requires planning. For best results, use immature green apples. If you start in the morning, you should be able to use the pectin the next day.

      Basically, bring equal parts washed and quartered apples to a boil on the stovetop. Then simmer until the apples have broken down. Press through a collander to remove the skins and seeds. Then strain the pectin drip through a jelly bag for several hours. Don’t press the apple mash or squeeze the bag to rush the process or your pectin will turn cloudy. Refrigerate the pectin overnight in a tall jar. Sediment will sink to the bottom, so to avoid getting that in your jelly, extract the pectin from the top of the jar using a turkey baster.

      You should use the homemade pectin within 3 days. Freeze what you don’t use. Good luck!

  • joyce/michigan
    Posted at 21:27h, 31 October Reply

    i couldnt find the crystalized ginger!!?? ive seen it all the time, oh well, substiututed pickled ginger from when we’d bought shushi! worked fine!! haha, who’da thunk!! mine was really too chunky, so i put it thru a sieve, and put solids in the blender! put it all back together, didnt want to waste 2 c of the solids… processed it and it made 8 1/2 pints … tastes amazing!! thanks!!

    • Charmian Christie
      Posted at 17:01h, 04 November Reply

      Now that’s a clever substitution! I’d never have thought of that! Congratulations on your improvisation. Love that you didn’t waste anything wither.

      So glad it worked out for you. If it helps, I find crystallized ginger (sometimes called “candied ginger”) can be hit or miss at the grocery store. I usually get mine from the bulk shop. It tends to be juicier and less expensive.

      Thanks so much for taking the time to share your results. Enjoy the fruits of your innovative labour.

Post A Comment

Subscribe to my newsletter.

It’s easy. It’s free. It’s informative.


Receive weekly tips, recipes and advanced notice of upcoming events.

Yes, please!