Jam and Jellies Recipes You’ll Want to Make Again and Again

Jams and jellies are such a fun way to add a pop of sweetness to your day — whether it’s on toast, swirled into yogurt, or spooned over pancakes.

If you’re into making your own or just love trying new flavors, be sure to check out these delicious recipes to find some seriously tasty ideas.

There’s something really satisfying about turning fresh fruit into something you can enjoy all year long.

Sweet fruit spreads aren’t just pretty in jars — they’re full of flavor and nostalgia, and they’re way easier to make than you might think.

You can keep it classic with strawberry or raspberry, or get creative with combos like peach basil or blackberry vanilla.

And let’s be honest, they make the cutest homemade gifts too.

Jam, Jelly, and Preserve Recipes

What is the difference between jams and jellies and preserves?

They all start with fruit and sugar, but the texture and the part of the fruit used are what make each one unique.

Jam: Made with crushed or mashed fruit, jam has a thick, spoonable texture. You get that rich fruit flavor with little bits of fruit throughout.
Jelly: This one is smooth and clear, made from fruit juice only—no chunks or pulp. It’s firmer and more gel-like than jam.
Preserves: Think of these as the chunkiest of the bunch. Preserves have whole fruit or large pieces suspended in syrup or jelly, giving them a heartier bite.

So if you like bits of fruit, go for jam or preserves. If you prefer something smooth, jelly’s your go-to!

What is the secret to good jam?

It’s all about balance—the right mix of fruit, sugar, acid, and pectin.

Use ripe, flavorful fruit for the best taste, but don’t overdo it on the sugar (unless the recipe calls for it—sugar helps with texture and shelf life).
A splash of lemon juice brightens the flavor and helps the jam set.
Cooking it just long enough is key too — too little and it won’t set, too much and it can get stiff or lose its fresh flavor.
And don’t forget to taste as you go!

What causes jam and jellies to set?

They set thanks to the teamwork of pectin, sugar, and acid, with heat bringing it all together. Pectin is a natural thickener found in fruit, sugar helps it gel, and acid (like lemon juice) makes the mix stable. When boiled, these ingredients bond and form that perfect, spreadable texture as they cool.