Lemon Marmalade
The Lemon Marmalade Jam is delicious, yet zesty and slightly tangy, great for a lovely morning breakfast spread on toast or muffins.
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Strawberry Jam
This strawberry jam has only three ingredients and is quite simple to make and tastes absolutely amazing, especially on warm, fresh bread.
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Homemade Lychee Jam
This homemade lychee jam is quick and easy to make as tastes great on a slice of toast for breakfast.
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Jam and Coconut Traybake
This Jam and Coconut Traybake is an absolute classic! It has a layer of delicious cake packed full of coconut and is topped with strawberry jam and more coconut.
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Lemon Jelly Jam
Technically not a jam, this Lemon Jelly Jam is sweet, though also tangy and yet so delicious, made with fresh lemons.
View RecipeThe Perfect Homemade Pineapple Jam for Pineapple Tarts (Kue Nastar) | 自制凤梨果酱
The best homemade pineapple jam ever! Moist, tender and full flavoured, this jam is perfect for making pineapple tarts, topped on cookies, spread on toast or even serve it as a fruit preserve on a charcuterie board.
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Fig Jam (Middle Eastern Style)
Fig jam on a nice piece of toast, with or without butter is one of the purest ways to eat this delightful food.
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Smokey Bacon Jam
Bacon Jam can be a surprising addition to different dishes. It is a popular addition to Burgers instead of bacon alone. Blue Cheese Bacon Jam burger with Caramelized onions & Garlic Aioli. Or how about a Smoked Cheddar Burger with Bacon Jam & a Garden Fresh Tomato. Is your mouth watering yet?
View RecipeBlueberry Chia Seed Jam
This blueberry jam with chia seed is jam packed with natural sweetness and goodness, yields a beautiful dark purple shade. Use it to spread on toasts, glaze on cakes, syrup in drinks and yoghurts.
View RecipeApricot Jam
I should note that I like my jam on the tart side. The amount of sugar shown is based on how much apricot puree I got from this particular batch of apricots. Because fruit doesn’t grow in standardized quantities (at least the fruit I want to eat) my general rule is to use three-quarters of the amount of sugar per one-part apricot puree. So if you use more, or less, apricots, simply use for each cup of puree, by volume, three-quarters cup of sugar. Apricots become quite tangy once cooked, so you’ll find this is not very sweet. I don’t recommend using less sugar, since it may not jell correctly. A bit of lemon juice added at the end provides additional balance, and Europeans often crack a few apricot kernels [https://www.davidlebovitz.com/is-it-safe-to-eat-apricot-pits-o/] open and add one to each jar before pouring in the jam, which isn’t meant to be eaten, but gives the jam a subtle, bitter almond-like flavor.
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