Get inspired with our jam, jelly and marmalade recipes.
Pick your favorite and let's get going!

Jump to:
- Strawberry jam
- Fig jam
- Lingonberry jam
- Orange marmalade
- Apricot jam
- Red currant jelly
- Peach jam
- Plum jam
- Blueberry jam
- Raspberry jam
- Kumquat marmalade
- Dandelion jelly
- Cherry Jam
- Blackberry jam
- Christmas jam
- Tropical mix fruit jam
- Rhubarb Jam
- Strawberry Rhubarb jam
- Papaya jam
- Banana Jam
- Pineapple Jam
- Pear Vanilla Jam
- Apple Jelly
- Quince Jelly
- Persimmon Jam
- Jam VS Jelly VS Marmalade
Our jams are mostly homemade from scratch French recipes.
They are still prepared by my French family members and passed down by my late grandmother.
The jams are all without artificial pectin, instead we tend to add lemon or lime to help with the setting.
Our jams are not canned in a water bath but feel free to do so after having filled the jam into the jar. We don't do it because it's not necessary if you follow the recipes properly.
Just a last tip: Use fresh quality fruits and ingredients only. This is a must if you want a delicious preserve with a long shelf life.
Strawberry jam

Fig jam

Lingonberry jam

Orange marmalade

Apricot jam

Red currant jelly

Peach jam

Plum jam

Blueberry jam

Raspberry jam

Kumquat marmalade

Dandelion jelly

Cherry Jam

Blackberry jam

Christmas jam

Tropical mix fruit jam

Rhubarb Jam

Strawberry Rhubarb jam

Papaya jam

Banana Jam

Pineapple Jam

Pear Vanilla Jam

Apple Jelly

Quince Jelly

Persimmon Jam

Jam VS Jelly VS Marmalade
A Jam is prepared by cooking down fruits with sugar until set.
A Jelly is made by cooking fruits in water to extract a juice. The juice is strained and then taken back to the heat with sugar and cooked down until it's set.
A marmalade is made with citrus fruits and it always includes the skin of the fruit. This is because citrus fruits are rich in natural pectins.
The easiest to prepapre are jam and marmalades.
Jellies can be a bit tricky and they take a little longer to cook down. Also, not every fruit can be turned into jelly. The more pectin a fruit contains, the better it will set.
Dear Reader, which preserve are you trying first?
Please feel free to share your thoughts and ideas with us in the comment section further below!

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