A jelly jar filled with apricot jam and a spoon resting on top.
Mike McColl
1 of 6

Apricot Jam

This no pectin apricot jam recipe, made with only three ingredients – fresh apricots, sugar, and lemon juice – is an easy way to make apricot season last all year long.
A spoon with raspberry jam dripping off of it.
Sara Remington
2 of 6

Homemade Raspberry Jam

Made with just raspberries and sugar, this is the easiest raspberry jam I've ever made. I also think it's the tastiest.
A jar of Portuguese tomato jelly with a small tomato next to it.
Rebecca Caro
3 of 6

Portuguese Tomato Jelly

This Portuguese tomato jelly, made with fresh tomatoes, sugar, water, and some patience, is a favorite Portuguese sweet and savory condiment. It's perfect for serving with cheesand crackers.
A spoonful of mixed citrus marmalade spilling over onto a grey marble surface.
Jeremy Simons
4 of 6

Mixed Citrus Marmalade

This mixed citrus marmalade recipe, made with oranges, mandarins, and limes, is essentially a lovely fruit jam that’s simple to make and tastes complex as heck.
Four small jars of blueberry jam, one is half gone with a spoon in it.
Keller + Keller
5 of 6

Small Batch Blueberry Jam

Simple and easy, the delicious flavor of the blueberries takes center stage.
A glass bowl partially filled with Thai chili jam and a spoon on the side.
America’s Test Kitchen
6 of 6

Thai Chili Jam

The sweet, savory, and spicy condiment called Nam prik pao is the classic garnish for tom yum noodles, but it's too good to be relegated to one single use.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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