Our Best Jam and Jelly Recipes for Preserving the Season

Enjoy the flavor of summer fruit all year long

One of the best parts of summer is the abundance of incredible fruit. If you're lucky enough to be inundated with enough berries, peaches, or melons that you just don't know what to do with them all, set some of your haul aside for later with these recipes for jams, jellies, preserves, compotes, chutneys, condiments (fruit ketchups!), and more. Some of these recipes will keep your fruit good for a few extra weeks, but others can be canned and stored to recall summer well into the cooler seasons.

Homemade jams and jellies are infinitely better than the too-sweet, preservative-packed stuff you find in stores. During summer harvest season, make big batches and can them. They'll last until summer comes again—unless you eat them first. Rhubarb and strawberries are a great summery pairing. The tartness of the rhubarb and sweetness of the strawberries balance each other perfectly. Blueberries make great jam, too—kick up the acidity with lemon juice and add some depth with thyme. Enjoy the flavor of summer fruit all year long with these jam, jelly, and preserve recipes.

Italian Plum Jam
Italian Plum Jam
The elusive Italian plum makes a luscious, ruby-colored jam. Get the recipe for Italian Plum Jam »Matt Taylor-Gross
Plumbrillo
Italian prune plums macerating in sugar
Italian prune plums macerate in sugar before being turned into preserves. Get the recipe for Plumbrillo »Amber Fouts
Rock 'N' Rye Peach Jam
Rock 'N' Rye Peach Jam
Cookbook author Cathy Barrow adds rye whiskey and cardamom to this peach jam, giving it a slightly spicy, complex depth. Get the recipe for Rock 'N' Rye Peach Jam »Matt Taylor-Gross
Rhubarb and Angelica Jam
Rhubarb and Angelica Jam
Angelica, the herb used as a main flavoring component of Chartreuse, adds a distinct anise aroma and flavor to this sweet-and-tart rhubarb jam. Get the recipe for Rhubarb and Angelica Jam »Christina Holmes
Four Pepper Jelly
Four Pepper Jelly
Jalapeños, red bell peppers, poblanos, and serrano chiles come together in this spicy-sweet jelly from Elizabeth Stark, the blogger behind Brooklyn Supper. It's perfect paired with rich meats, spread on sandwiches, or served on a cheese-and-cracker spread. Get the recipe for Four Pepper Jelly »Farideh Sadeghin
Melon Butter
Melon Butter
Like apple butter, melons can be cooked down to a jammy, spreadable condiment, as in this recipe from chef Silvia Baldini of Strawberry and Sage. Spread it on toast tomorrow morning or save it (via proper canning technique) for a pork chop in the dead of winter. Get the recipe for Melon Butter »Matt Taylor-Gross
Tomato-Nectarine Chutney
Tomato-Nectarine Chutney
Preserve summery tomatoes and nectarines with this chunky, vinegary chutney from cookbook author Cathy Barrow. It's the perfect preserve to serve with a sturdy cheese and crisp crackers. Get the recipe for Tomato-Nectarine Chutney »Farideh Sadeghin
Coconut Lime Preserves
Coconut Lime Preserves
Rich coconut milk and tangy lime meld in a sweet tropical spread from Stéphane Mazières, former chef at Hôtel Le Toiny in St. Barths. Get the recipe for Coconut Lime Preserves »Michael Kraus
Hugh Acheson's Ramp Jam
Hugh Acheson's Ramp Jam
Chef Hugh Acheson gave us the recipe for this simple, savory jam, featured in his cookbook The Broad Fork. It's perfect for serving with shaved pork loin or steak and eggs, or simply spooned on toast. Get the recipe for Hugh Acheson's Ramp Jam »Matt Taylor-Gross
Garlic Jelly
garlic jelly
Boiling garlic with apples yields this mild, sweet British condiment. Its honeylike consistency makes it perfect for drizzling over roast lamb. Get the recipe for Garlic Jelly »Romulo Yanes
Rhubarb-Rose Oven Jam
Rhubarb Jam
Get the recipe for Rhubarb-Rose Oven Jam »Matt Taylor-Gross
Canned Peaches
Canned Peaches
In this recipe, ripe peaches are mixed with sugar syrup and cinnamon sticks, which imbue the fruit with sweet, spicy flavor. Get the recipe for Canned Peaches »James Roper
Rhubarb Compote
Rhubarb Compote
Cooking the rhubarb quickly is the secret to this compote from pastry chef Michael Laiskonis. By peeling the rhubarb before dicing and tossing it into a hot sugar syrup, he minimizes the cook time, preserving the rhubarb's bright flavor. Get the recipe for Rhubarb Compote »Matt Taylor-Gross
Blueberry Jam with Lemon and Thyme
Blueberry Jam with Lemon and Thyme
Blueberries are great candidates for jam-making because of their high level of pectin—preserve them at the height of summer and enjoy their flavor year-round. Get the recipe for Blueberry Jam with Lemon and Thyme »Helen Rosner
Sweet Cherry Ketchup
Sweet Cherry Ketchup
Savory-sweet ketchup is a great way to use soft, less-than-perfect cherries—it makes a great stand-in for barbecue sauce in just about any application. If their season has already passed, frozen cherries work just as well. Get the recipe for Sweet Cherry Ketchup »Khushbu Shah
Blueberry Chipotle Ketchup
Blueberry Chipotle Ketchup
Sweet and smoky blueberry chipotle ketchup makes a perfect addition to all manner of grilled foods; it's great in place of barbecue sauce on chicken legs and meaty portobello mushrooms. Get the recipe for Blueberry Chipotle Ketchup »Khushbu Shah
Rhubarb-Strawberry Jam
Rhubarb-Strawberry Jam
Rhubarb, a reddish pink vegetable that grows in celery-like stalks and is harvested through the late summer, has a pleasing tartness, so it pairs well with sweet strawberries in a jam. Get the recipe for Rhubarb-Strawberry Jam »André Baranowski
Sour Cherry Compote
Sour Cherry Compote
This easy, versatile compote is thicker than a syrup but not quite a jam. Get the recipe for Sour Cherry Compote »Helen Rosner
Slow-Cooker Blueberry Butter
Slow-Cooker Blueberry Butter
Less sweet and sticky than a traditional jam, this fruit butter ends up tasting like blueberry pie in a jar. Get the recipe for Slow-Cooker Blueberry Butter »Steve Legato for Running Press
Pickled Blueberries
Pickled Blueberries
Chef Tyler Kord of No. 7 Sub Shop in New York City created these sweet-tart pickled blueberries for his sandwich of brie, pistachios, and chervil. Get the recipe for Pickled Blueberries »Michael Kraus