Homemade Jelly & Jam Recipes: 120 Delicious Jam & Jelly Recipes to Make at Home

From classic strawberry and blueberry spreads to more unexpected ideas like roasted garlic jam, rose petal jam, and watermelon preserves, Homemade Jelly & Jam Recipes gathers a wide-ranging collection for curious home cooks. The book pairs its recipe lineup with an introduction to the differences between jams, jellies, and preserves, along with notes on fruit pectin and basic preparation methods.

From familiar fruit to unexpected flavors

The recipes span berries, orchard fruit, citrus, rhubarb, figs, grapes, and more. Alongside straightforward favorites are combinations such as cranberry-orange, pear and ginger, and strawberry-kiwi, plus savory-leaning entries including garlic, tomato, and sweet onion. That variety makes this collection appealing to cooks who want to look beyond the usual jar on the breakfast table.

Different approaches to homemade spreads

Recipe titles include cooked, microwave, freezer, refrigerator, and no-cook methods. The opening section explains how the book distinguishes clear jelly made from strained juice from fruit-based jam and preserves, and introduces the role of pectin in setting a spread.

A broad recipe collection for the home kitchen

With 120 recipes indicated in the subtitle, this is a substantial assortment to browse for seasonal fruit ideas, familiar favorites, or a less conventional flavor pairing. Some titles are marked low-sugar or sugar-free; check each recipe carefully for its ingredients and method.

A note on preserving: Food-safety recommendations can change, and the introductory storage guidance in the book should not be treated as current canning-safety advice. Consult up-to-date, authoritative food-preservation guidance before processing or storing homemade preserves.

For readers who enjoy turning fruit—and occasionally vegetables or savory ingredients—into homemade spreads, Charleston Scott’s collection offers plenty of recipes to explore.