Welcome kitchen witches, crafty cooks, and bewitched bakers!
This is the space for jams, jellies, marmalades, and all others condiments. From syrups to sauces, there’s a lot of ways to make a tasty dish even yummier! May the recipes provide guidance for your craft and inspiration for your kitchen creations.
If you have related recipes or advice to share, please feel free to add them via comment/reply.
Blessed be!
Easy Homemade Pear Jam
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 10
Ingredients:
5 cups ripe pears, peeled, cored, and finely chopped (about 6-7 medium pears), I like to use Bartlett
1 ½ cups granulated sugar
2 tablespoons lemon juice
1/2 teaspoon vanilla bean powder or 1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
Directions:
In a large pot, combine the chopped pears, sugar, lemon juice, vanilla, cinnamon, cardamom, nutmeg, and salt. Let the mixture sit for 15 minutes to allow the pears to release their juices.
Heat the pot over medium heat, stirring occasionally, until the mixture comes to a boil. Reduce the heat to low and simmer gently for about 30-35 minutes, stirring frequently to prevent sticking.
Use a potato masher or the back of a spoon to break down the pear pieces as they soften.
The jam is ready when it thickens and clings to a spoon. You can test by placing a small amount on a chilled plate; it should hold its shape when you run a finger through it.
If you prefer a smoother texture, blend the jam lightly with an immersion blender.
While the jam is still hot, transfer it to sterilized jars. Leave about ÂĽ inch of headspace, seal, and process in a boiling water bath for 10 minutes, OR let it cool and store in the refrigerator for up to 3 weeks.
Notes:
Expert Tips:
Avoid using overripe pears to prevent the jam from becoming too watery or mushy.
Taste as you go — balance is key to ensuring the spices don’t overpower the pear’s natural flavors.
Peel and chop the pears into uniform pieces to ensure even cooking.
Storing, Canning, and Freezing:
Store the spiced pear jam in an airtight jar or container and keep it in the refrigerator. It’s best consumed within 2-3 weeks.
To can the jam, follow these tips:
Use sterilized glass jars boiled in water for at least 10 minutes.
Pour the jam into the jars, apply the lids, and screw on the bands.
Place the jars in a water bath canner.
Boil for about 10 minutes (depending on altitude).
Remove from the water and let the jars cool for 12-24 hours.
If the jars are sealed, store them in the pantry or a cool, dark place for up to a year. If they didn’t seal properly, refrigerate them.
To freeze, pour the pear jam into a freezer-safe container, leaving about ½ inch of space to expand, then keep it in the freezer for up to a year. Before using, thaw it overnight, then stir to help it regain its texture.
Nutritional Facts:
Serving: 2ounces | Calories: 161kcal | Carbohydrates: 41g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.002g | Sodium: 30mg | Potassium: 76mg | Fiber: 2g | Sugar: 37g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 0.2mg
Recipe courtesy of Moon and Spoon and Yum.com
What perfect timing! We just picked a bunch of pears and weren’t quite sure what to do with them before they went bad!
There ya go! I ran out of time to post a few more. But I have a Pear Bundt Cake coming up later today, too! Poor pears, they get forgotten for apples. 
Homemade No Pectin Apricot Jam
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
2 pounds apricots (approximately 6 cups sliced) (ripe)
2 1/4 cups sugar
1 1/2 tablespoons lemon juice
Directions:
Peel and pit the apricots, then slice them, place them in a medium-sized pot, and mash with a potato masher.
Then add the sugar and lemon juice. Place the pot on medium-low heat, place the candy thermometer in the pot, and continue to cook until the temperature reaches 220°F (104 °C) (should take about 20-25 minutes).
Remove the jam from the heat and spoon off the foam that appears on the top.
Pour jam into clean jars (no need to be sterilized if you are freezing the jam), leaving 1/2" (1 centimeter) of space on the top, then close with a tight-fitting lid.
Let the jam sit 12-24 hours before freezing.
Once the jars are open, they can be refrigerated for 3-4 days.
Notes:
The jam is going to be liquidy when you pour it into the jars, but it will thicken when it sets.
Nutritional Facts:
Calories: 1090kcal | Carbohydrates: 276g | Protein: 6g | Fat: 1g | Sodium: 6mg | Potassium: 1174mg | Fiber: 9g | Sugar: 266g | Vitamin A: 8735IU | Vitamin C: 49.7mg | Calcium: 59mg | Iron: 1.9mg
Effortless Ways to Peel Nectarines: A Guide for Busy Parents
Recipe courtesy of An Italian In My Kitchen.com
Christmas Jam Recipe
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 20
Ingredients:
24 oz. fresh cranberries (about 6 cups)
16 oz. fresh strawberries
1½ tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground ginger
2 cups brown sugar
Directions:
Add everything to the slow cooker and stir.
Cook on HIGH for 4 hours without opening the lid during the cooking time.
When the cooking time is up, add the contents from the slow cooker into a blender. Pulse until a jam forms. DO NOT OVER BLEND OR YOU WILL MAKE CRANBERRY BUTTER. You can use an immersion blender if you choose.
The jam will thicken a lot while it cools, don’t fret. Cranberries have pectin in them.
Let cool before storing.
Notes:
Sarah’s Tips & Variations:
Frozen fruit can be used as an alternative if fresh fruit is unavailable.
This recipe does not have pectin, for cranberries naturally have pectin in them, which is what causes the jam to thicken up while it cools.
If you do not have brown sugar on hand, you can use white sugar at a 1:1 ratio.
Nutritional Facts:
Calories: 108kcal | Carbohydrates: 28g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 7mg | Potassium: 93mg | Fiber: 2g | Sugar: 24g | Vitamin A: 24IU | Vitamin C: 18mg | Calcium: 27mg | Iron: 0.4mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Recipe courtesy of The Magical Slow Cooker.com
Peach Jam 
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: 2 cups
Ingredients:
1 cup sugar
2 tablespoons plus 2 teaspoons fresh lemon juice
1/4 teaspoon vanilla extract
2 cloves
4 large ripe peaches, peeled, pitted, and coarsely chopped (about 2 pounds)
Directions:
Put the sugar, 2 tablespoons of the lemon juice, vanilla, and cloves in a heavy, nonreactive skillet. Cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.
Add the peaches to the skillet and stir once to coat. Raise the heat to medium-high, and bring to a visible simmer. Cook, stirring occasionally, until the mixture is thick and jam-like and the peach pieces are very soft, 15 to 20 minutes, depending on the ripeness of the peaches. Check the pan midway; you may need to lower the temperature to medium if the mixture starts to brown.
Crush the peaches with a potato masher until most of the mixture is smooth and there are only a few chunky pieces left. (The longer the mixture cooks, the thicker the jam will be after it cools.) Remove from the heat, stir in the remaining 2 teaspoons of lemon juice, and let cool before refrigerating. Cool completely in the refrigerator before using. Discard the cloves before serving. The jam will keep in the refrigerator for up to 2 weeks.
Recipe courtesy of Food Network.com
Sour Cherry Jam (No Pectin, Small Batch)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
2 cups sour cherries*, pitted and chopped
1 cup granulated sugar
1 teaspoon vanilla bean paste, seeds from 1 vanilla bean, or vanilla extract
Directions:
Place a small dish in the freezer to use for testing the jam.
In a large deep skillet, add cherries, sugar, and vanilla. Bring to a rolling boil, stirring often. Once boiling, cook until it thickens, about 10 minutes.
When it seems thick enough, take your plate out of the freezer. Put a small spoonful of the jam onto the plate and let sit for 30 seconds. Tilt it. If it slides too fast, keep cooking in 1-2 minute increments. If it moves slow, it is done.
Transfer to a heat-proof container. Cool to room temperature. Use within 2 weeks. Once opened, store in the refrigerator.
Notes:
If using sweet cherries, use 3/4 cup sugar and add 1 tablespoon lemon juice.
Recipe courtesy of Homemade in the Kitchen.com
You had me at sour cherries. 
This looks fascinating! Thank you!
You’re welcome! I like that it’s a small amount, so you don’t end up with jars and jars of it! I hope it turns out good for you!
Yes, it’s not a huge commitment! I have it bookmarked - thank you! 
You’re welcome! I hope you like it!
I appreciate you for all the recipes you find for us - that’s no small feat!
You’re welcome! I get a LOT of recipes in my inbox, so it’s not too difficult. I’m just glad y’all like them!
Easy Cranberry Sauce Recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 2 cups
Ingredients:
12-ounce bag cranberries, rinsed*
3/4 cup (150g) water
1/4 cup (60ml) fresh orange juice (about 1/2 large orange)
3/4 cup (150g) packed light or dark brown sugar*
1 teaspoon orange zest
1/2 teaspoon pure vanilla extract
Directions:
Read before you begin: You need fresh orange juice and orange zest. I recommend zesting the orange first, setting the zest aside, then cutting the orange for the juice. (Harder to zest a cut orange!) You need about half of a large orange for 1/4 cup juice. Juice the other half of the orange if you need more to yield 1/4 cup.
After rinsing the cranberries, set 1/2 cup cranberries aside. You will stir these in at the end for extra texture.
Combine the remaining cranberries, water, orange juice, and brown sugar together in a medium saucepan over medium heat. Stir occasionally as the mixture comes to a simmer.
Once simmering, reduce the heat to low-medium. While stirring occasionally, continue to cook until the liquid has reduced and cranberries have burst and thickened, about 15 more minutes.
Remove from heat and stir in 1/2 cup reserved cranberries, orange zest, and vanilla extract. Sauce will continue to thicken as it cools.
Sauce is excellent served warm or at room temperature. Cover and store leftovers in the refrigerator for up to 5 days.
Notes:
Make Ahead & Freezing Instructions: You can prepare the sauce 3 days ahead of time. Cool completely, cover tightly, then refrigerate until ready to use. Bring to room temperature or warm on the stove/in the microwave, if desired, before serving. To freeze, cool the sauce completely. Freeze for up to 3 months. Thaw in the refrigerator, then bring to room temperature or warm on the stove/in the microwave before serving.
Cranberries: One 12-ounce bag is usually between 3 and 4 cups. You can use fresh or frozen cranberries. No need to fully thaw. Rinse the cranberries with water in a colander before using. No need to pat dry—some water droplets are fine.
Brown Sugar: I usually use 3/4 cup brown sugar, which makes a moderately sweet cranberry sauce. You can increase to 1 cup (200g) if you prefer your cranberry sauce extra sweet.
Recipe courtesy of Sally’s Baking.com
Thank you! I was looking for a recipe for our Canadian Thanksgiving last month and couldn’t find one that I liked. I LOVE this one!!! 
Glad you liked it! I think I’ve got another couple tucked away somewhere. You do NOT want to know how many recipe emails I get each day. LOL!
I am loving all of these recipes!!!
Thank you! I’m glad you’ve enjoyed them!
20-Minute Gluten-Free Cranberry Sauce (Dairy-Free, Vegan)
Total Time: 20 minutes
Yield: 1 16oz jar
Ingredients:
1 cup sugar
1 cup water
2 tablespoons fresh lemon juice
4 cups fresh cranberries, cut into halves
Directions:
Mix and Dissolve: In a large pot, place sugar and water, and bring the mixture to a boil until the sugar is totally dissolved.
Simmer: When the mixture starts boiling, place cranberries and lemon juice in and return to a boil, then bring the heat down to medium-low and let the sauce simmer for around 15 minutes until it has achieved a thick jam-like consistency.
Transfer: Let the sauce cool down to room temperature before transferring it to a sterilized glass jar.
Notes:
Sugar: I used white sugar in this recipe, but you can also use light brown sugar or dark brown sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that has zero glycemic index and will not raise your blood sugar).
Water: I always try to use filtered water (or mineral water) when cooking, if possible.
Lemon Juice: I like using fresh lemon juice, but you can also use fresh orange juice in equal quantities.
Cranberries: I prefer using fresh cranberries when possible, but you can also use equal amounts of frozen cranberries if that’s what you have on hand. If you can’t find frozen or fresh cranberries, simply use 3/4 cup of unsweetened dried cranberries (soaked in water for at least 30 minutes) in place of the fresh cranberries specified.
Storing/Freezing: If not eating the cranberry sauce immediately, store it in an airtight container or glass jar and keep in the fridge for between 10 to 14 days. To freeze, place the sauce in a freezer-safe container or freezer bag and freeze for up to 2 months. Let thaw overnight in the refrigerator before using.
Thickening the Sauce: If you like your cranberry sauce very thick, let it simmer for a few minutes more over the stove so that more of the liquid cooks off. If it’s still not thick enough, you can add one teaspoon of cornstarch and mix the sauce well until it thickens sufficiently.
Dish by Dish Tips/Tricks:
Halve the Fresh Cranberries: I find that cutting the fresh cranberries in half before cooking helps them to release their juices better.
Lemon Juice: I like how the tartness of the fresh lemon juice brightens up and makes this gluten-free cranberry sauce lighter and more vibrant. If you prefer a sweeter and less tart version, simply leave out the lemon juice.
Garnish with Zest: To make the sauce look fancier, you can also garnish it with freshly grated orange zest or lemon zest.
Optional Add-Ins: For extra flavor, you can also cook the cranberry sauce with a cinnamon stick to add more festive flavor.
Recipe FAQs:
Does Homemade Cranberry Sauce Have to Be Refrigerated?
Since this fresh gluten-free cranberry sauce recipe does not contain any preservatives, you will definitely have to refrigerate any leftovers so it doesn’t go bad. Simply store the cranberry jam in an air-tight container or glass jar, and it will keep fresh for up to 10 to 14 days in the fridge.
Can I Freeze this Sauce?
Yes! You can definitely freeze this gluten-free cranberry sauce. Store it in a freezer-proof container or ziplock bag and freeze for up to 2 months.
How do I Thicken the Sauce?
If you like your sauce really thick, let it simmer for a little while more on the stove, so that more of the liquid cooks off. If it’s still not thick enough for your liking, you can thicken it by adding 1 teaspoon of cornstarch (a natural thickening agent).
Recipe courtesy of Gluten-free Dish by Dish.com
