Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Marisa McClellan

  • Recipe

    Pear-Cardamom Jam

    Pears are the unsung heroes of the jam maker’s kitchen. On their own, they make jars of glowing, gold-hued jam that is crisp and juicy. When combined with added flavor…

  • Recipe

    Peach-Rosemary Jam

    Sweet, bright, and herbaceous, this jam is delicious on toast or as part of a cheese board. Make sure your peaches are the yellow variety—white peaches don’t have the acidity…

  • Recipe

    Smoky Grape Tomato Jam

    This savory jam may well become your new favorite condiment. It’s great as a dip for vegetables or as a glorious addition to meat loaf or a grilled cheese sandwich.…

  • Recipe

    Plum-Vanilla Jam

    This recipe will work with any kind of plums, but I like to use late-season Italian prune plums. Their dense, almost-dry interior gives a higher finished yield than more juicy…

  • Recipe

    Spiced Blueberry Jam

    Blueberries are the perfect fruit for a first-time jammer. They’re naturally high in pectin, so the finished jam should set up nicely (though if it’s a little runnier than you’d…

  • Magazine

    How to Make Small-Batch Summer Jams

    Make and enjoy these easy preserves now, or can them and save their peak-season flavors for later.

  • Recipe

    Thick-Cut Orange Marmalade

    Though the main flavor of this marmalade is orange, the addition of some lemons makes it less cloyingly sweet. You’ll notice there’s no added pectin; it comes from the skin…

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial