Homemade apple butter recipe, complete with step-by step instructions. Apple butter spiced with cinnamon, cloves, allspice, and lemon. There is no butter in apple butter, by the way.
Vibrant and tangy fresh apricot jam, seasoned with Riesling wine.
Elderberry jelly made from wild elderberries, foraging tips and step-by-step instructions.
Homemade jalapeno pepper jelly with no added pectin. Jelly base comes from tart Granny Smith apples. The addition of a few cranberries gives it a vibrant red color.
Recipe for a low-sugar version of raspberry jam, using extra strong pectin. Recipe from Art Summerfield's berry farm.
Dulce de Membrillo recipe, a popular Spanish paste made from quince and served with Manchego cheese.
Meyer lemon marmalade recipe with photos and step by step instructions.
Homemade mint jelly, using natural pectin from tart Granny Smith apples as a base, and fresh mint.
Homemade pear butter spiced with star anise, ginger, lemon, cardamom, and nutmeg.
A plum conserve jam recipe made with Santa Rosa and Satsuma plums, orange slices, raisins and chopped walnuts.
Pomegranate jelly recipe, made with the juice from sweet red seeds of fresh pomegranates, lemon juice, sugar, and added pectin.
Recipe for a simple quince jam made with grated fresh quince, sugar, and lemon juice.
Beautiful rose colored quince jelly recipe with step-by-step instructions and photographs.
Homemade jelly and jam made from the rose hips of wild roses.
Homemade Seville orange marmalade, made with fresh Seville oranges and lemons. No added pectin needed. Detailed instructions and photographs.
Fig jam made with figs, orange, lemon, ginger, cloves, and cinnamon. Easy to make in the microwave.