Homemade Blueberry Jam

Homemade Blueberry Jam
This delicious homemade blueberry jam is made with fresh blueberries, lemon juice, sugar, and pectin for a not-too-sweet summer treat you will want to slather on everything! Learn how to make and can blueberry jam with this easy …

A glass jar with blueberry jam and a blueberry to the right.

Homemade Blueberry Jam

This delicious homemade blueberry jam is made with fresh blueberries, lemon juice, sugar, and pectin for a not-too-sweet summer treat you will want to slather on everything! Learn how to make and can blueberry jam with this easy to follow step-by-step guide. In all of the cooking, baking, and creating I have done since starting […]

READ: Homemade Blueberry Jam

Cranberry Pepper Jelly

Sweet and spicy, festive and fruity, this cranberry pepper jelly makes for a perfect holiday appetizer. Today I’m sharing a holiday twist on my favorite pepper jelly recipe, adding fresh cranberries for a unique flavor and gorgeous ruby red color. Despite the mix of peppers and cranberries, it’s still a pepper jelly first and foremost, […]

Sweet and spicy, festive and fruity, this cranberry pepper jelly makes for a perfect holiday appetizer.

Today I’m sharing a holiday twist on my favorite pepper jelly recipe, adding fresh cranberries for a unique flavor and gorgeous ruby red color. Despite the mix of peppers and cranberries, it’s still a pepper jelly first and foremost, rather than a spicy cranberry sauce (let’s just clear that up from the getgo).

Three glass jars of Cranberry Pepper Jelly on a light pink background, with fresh cranberries and mixed red peppers scattered around.

Look, I know I just posted a pepper jelly recipe all of 2 minutes ago (actually, it was 2 months ago, but we all know that in this alternate universe we’re living in time has no meaning anymore so…)

The thing is, the peppers just keep on coming. It’s mid-November and we’re still getting piles of both hot and sweet peppers with our bi-weekly CSA deliveries from Caney Fork Farm. Circumstances have made me extra-conscious about food waste, and that, paired with the fact that I just really don’t like peppers very much (so sue me), have led to batch after batch of pepper jelly (which at least has the benefit of being shelf-stable and more easily giftable than the fresh peppers themselves). I’ve made so much I’m actually running out of jars (oh, the horror!)

Three glass jars of Cranberry Pepper Jelly on a light pink background, one har with two spoons.

This holiday-variation pairs tart cranberries with sweet and spicy red peppers and just a hint of orange zest. I used mainly sweet red peppers, with two red Cayenne peppers thrown in for just a hint of heat (but you can easily customize this recipe to be as spicy as you’d like, as long as the final prepared quantity of peppers is the same, it doesn’t matter what proportion of that is hot versus sweet).

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Apple Jelly

I was recently reunited with something I miss very much – a loaded apple tree! Friends of mine who had a house in the French countryside had a tree that, come fall, had so many apples, the limbs threatened to break off. Not wanting to be an accomplice in apple-cide, I decided to do my part to save the tree, and the apples, and make…

I was recently reunited with something I miss very much – a loaded apple tree! Friends of mine who had a house in the French countryside had a tree that, come fall, had so many apples, the limbs threatened to break off. Not wanting to be an accomplice in apple-cide, I decided to do my part to save the tree, and the apples, and make Apple Jelly.

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Sweet & Spicy Pepper Jelly

Pepper jelly is a delicious enigma: the perfect balance of sweetness and spice. It is nothing short of perfection on a cracker with cream cheese. This recipe is extremely versatile, use whatever color peppers you have on hand, and adjust the heat level to your liking, from just a hint of heat to inferno-in-your-mouth. This […]

Pepper jelly is a delicious enigma: the perfect balance of sweetness and spice. It is nothing short of perfection on a cracker with cream cheese.

This recipe is extremely versatile, use whatever color peppers you have on hand, and adjust the heat level to your liking, from just a hint of heat to inferno-in-your-mouth.

Jars of red and orange pepper jelly with printable labels

This sweet and spicy pepper jelly is one of my favorite recipes from my canning ebook series, That’s My Jam. It’s been a few years since I’ve made it, but recently a glut of peppers from our CSA left me no other choice than to make a batch or two. The result was so pretty I decided to share it here, complete with brand new labels (the ones in the ebook are specifically for red pepper jelly, so a new, more color-versatile label seemed to be in order).

I’m actually not particularly fond of peppers, if you can believe it. Pepper jelly is the exception, however, and I will devour an entire jar myself with gusto.

Bright sunlight making the red and orange pepper jelly sparkle

I’ve actually posted a pepper jelly recipe before, a traditional recipe using liquid pectin, but I reworked the recipe using Pomona’s pectin for the ebook a few years back. The updated recipe also incorporates the chopped peppers rather than straining them out, which results in a slightly chunkier but noticeably more flavorful jam (not to mention a higher yield).

Another benefit to using a low sugar pectin? It’s much quicker. In fact, the third batch of this jelly I made (I had high hopes for the purple version using some pretty purple sweet peppers, alas, ’twas not meant to be…) only took 30 minutes start to finish, minus the water bath (which I opted to skip for the third batch since it was smaller and ugly and not worth preserving). Even including the 10 minute boiling water bath, you can easily be done in 45 minutes… an hour total if we’re including dishes. Still, for jam, that’s definitely on the quick side, and one of the reasons I love canning with Pomona’s pectin.

(Be sure to click through and scroll to the bottom of this post for the printable labels… including a NEW editable template option for your canning convenience!)

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Drunken Peach Jam

Peach and bourbon come together in this delightfully tipsy drunken peach jam. With ripe summer peaches, a splash of lemon juice and more than a splash of bourbon, this might just be your new summer jam. Homemade jam is a perfect way to preserve the best of summer peaches to enjoy throughout the year. I […]

Peach and bourbon come together in this delightfully tipsy drunken peach jam. With ripe summer peaches, a splash of lemon juice and more than a splash of bourbon, this might just be your new summer jam.

Homemade jam is a perfect way to preserve the best of summer peaches to enjoy throughout the year. I mean, what’s better than a spoonful of sunshine in the dead of winter? How about a boozy spoonful of sunshine (indeed!)

Glass jars of orange peach jam on a pink background, with a small glass of bourbon and peaches cut in half.

Peach season is far too short, if you ask me.

May is really too early, even if you see peaches starting to pop up at the markets they are usually not the best, having been picked prematurely.

June is when the peaches really start to shine, and by July, when the heat of summer has infused the fruit with liquid sunshine and sugar, well, that’s your cue to eat all the peaches your stomach can handle.

But for the rest… the extra peaches sitting on the countertop, starting to soften and wrinkle… why not turn those peaches into homemade jam so you can enjoy them all year round?

Open glass jar of drunken peach jam with a gold spoon and hang tag label, showing the perfect texture of the jam.

I really haven’t felt like making much jam lately. Let’s just say I’m all jammed out. Which, if you count just how many jars of jam I’ve made over the past few years, sort of makes sense.

But… when faced with a giant box of seconds peaches, ripe and juicy and just begging to be used, I simply couldn’t resist getting out my canning pot, gathering a mishmash of random leftover jars, and diving right in to a big bubbling batch of this beautiful boozy jam.

Seconds are a great option if you’re willing to accept a few bumps and bruises. But for jam, since you’re peeling and processing the fruit anyway, it’s really not a problem (just cut out any bruised areas and make sure the fruit hasn’t gone rotten, otherwise it doesn’t matter what the peach looks like as long as it’s ripe and juicy!)

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