Make Your Own Jams and Jellies

Cookbook author Cathy Barrow adds rye whiskey and cardamom to this peach jam, giving it a slightly spicy, complex depth. Get the recipe for <a href="https://www.saveur.com/peach-jam-whiskey-cardamom-recipe/">Rock 'N' Rye Peach Jam</a> (Matt Taylor-Gross/)
The elusive Italian plum makes a luscious, ruby-colored jam. Get the recipe for <a href="https://www.saveur.com/italian-plum-jam-recipe/">Italian Plum Jam</a> (Matt Taylor-Gross/)
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 <a href="http://www.saveur.com/rhubarb-angelica-jam-recipe">Rhubarb and Angelica Jam</a> (Christina Holmes/)
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 <a href="https://www.saveur.com/four-pepper-jelly-jalapeno-serrano-poblano-recipe/">Four Pepper Jelly</a> (Farideh Sadeghin/)
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 for a pork chop in the dead of winter. Get the recipe for <a href="https://www.saveur.com/melon-butter-recipe/">Melon Butter</a> (Matt Taylor-Gross/)
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 <a href="https://www.saveur.com/nectarine-tomato-chutney-recipe/">Nectarine-Tomato Chutney</a> (Farideh Sadeghin/)
Italian plums on their way to becoming plumbrillo, a riff on the quince paste known as membrillo. Get the recipe for <a href="https://www.saveur.com/plum-paste-plumbrillo-recipe/">Plum Paste (Plumbrillo)</a> (Amber Fouts/)
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 <a href="https://www.saveur.com/article/recipes/coconut-lime-preserves/">Coconut Lime Preserves</a> (Michael Kraus/)
For an easy, splatter-free jam, make it in the oven. Get the recipe for <a href="https://www.saveur.com/rhubarb-rose-oven-jam-recipe/">Rhubarb-Rose Oven Jam</a> (Matt Taylor-Gross/)
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 <a href="https://www.saveur.com/article/recipes/garlic-condiments-garlic-jelly/">Garlic Jelly</a> (Romulo Yanes/)
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 <a href="https://www.saveur.com/article/recipes/blueberry-jam-with-lemon-and-thyme/">Blueberry Jam with Lemon and Thyme</a> (Helen Rosner/)
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 <a href="https://www.saveur.com/article/Recipes/RhubarbStrawberry-Jam/">Rhubarb-Strawberry Jam</a> (André Baranowski/)
This recipe comes from Marisa McClellan's cookbook <em>Food in Jars</em>. Of the recipe, Marisa says "Though I've been a lifelong fan of blueberry jam, it was only very recently that I took a stab at making blueberry butter. The result is just wonderful: Less sweet and sticky than a traditional jam, it ends up tasting like blueberry pie in a jar." Get the recipe for <a href="https://www.saveur.com/article/Recipes/Slow-Cooker-Blueberry-Butter/">Slow-Cooker Blueberry Butter</a> (Steve Legato for Running Press/)