Canning is the best way to make summer produce last through the year. Try our recipes for jams and preserves
This jam has the great flavor of raspberries without all the seeds—and it’s more exciting than plain strawberry.
Recipe: Strawberry Raspberry Jam
For a full-textured jam with big spoonfuls of berries, mash the fruit coarsely. Lime subs for the usual lemon, adding a nice zing.
Recipe: Blackberry Lime Jam
Peppercorns play up the plums’ natural spiciness without adding too much heat.
Recipe: Spiced Plum Jam
The rhubarb gives the cherries a slightly savory depth.
Recipe: Cherry Rhubarb Jam
Alice Cyr of Bellingham, Washington, says this combination is "more delicate and less seedy than raspberry jam alone, with more pizzazz than plain peach."
Recipe: Peach-Raspberry Jam
Susan Johnson of Palo Alto, California, flavors her peaches with sweet spices and peppercorns.
Recipe: Spiced Peaches
This sweet-tart spread has the bright flavor of raspberries, with just enough blackberries for a rich undertone.
Recipe: Raspberry Blackberry Jam
Recipe: Golden Fruit Conserve
Sher Bird Garfield of Bellevue, Washington, serves her conserve (a jam containing nuts) with scones, in crêpes, and over ice cream.
Recipe: Apple-Ginger Chutney
Celeste Adams of Claremont, California, saves her chutney for holiday gifts.
Plum-Raspberry JamSweet Red Pepper JamFour Pepper-Apple JellyApricot-Raspberry JamPear ChutneyBlueberry ChutneyApricot-Almond Chutney