Caramelized Onion and Pear Jam

Sweet and tangy Caramelized Onion and Pear Jam with brown sugar, whole grain Dijon, and white balsamic, is a lovely accompaniment to seasonal cheese boards.

Spiced Vanilla Pear Jam

An all natural pear preserve sweetened with concentrated fruit juice.

Fig, Raspberry and Lemon Jam

You can really taste each individual component of this jam, from the fig's subtle perfume, to the bold raspberries, to the tart lemon. The robust flavors would pair perfectly with hearty, flavorful breads like cornbread or crusty sour dough.

Pear-Cardamom Caramel

This caramel, folded with cooked down pears, has a lush, fudgy texture. Ginger and cardamom lend their herbaceous, spicy flavors which, alongside a generous pinch of salt, make for a sophisticated sweet.

Rustic Apricot Jam

This recipe yields a very chunky, rustic jam that relies entirely on the fruit's natural pectin, in concert with sugar, lemon juice, and heat, to set perfectly. This jam works well with Blenheim apricots, or any other small, freestone apricot (apricots that have pits that pop out easily, rather than clinging to the flesh).

Fresh Tomato and Caramelized Onion Jam

The bright sweet and tart flavor of in-season tomatoes are preserved in this jam to keep that deliciousness coming into the fall.

Cranberry Orange Jam with Crystallized Ginger

What I like best about this jam is that tastes a lot like orange marmalade, but it only takes a fraction of the work to make. The secret is to pulse whole unpeeled oranges into a pulp in the food processor. To make it even more festive, I added a cinnamon stick and a generous handful of chopped crystallized ginger.

Dried-Apricot and Pineapple Jam

A sunny, summery jam that can be made in the dead of winter with fresh pineapple and dried apricots.

Chocolate Pear Jam

Pears, almonds, and chocolate come together in this sweet breakfast-or-midnight-snack spread.

Caramel Apple Cider Jelly

Because apple cider is unfiltered, this jelly looks a bit cloudy in the jar—much like a glass of apple cider. The intense, tangy apple flavor is complemented by a luxurious, molasses note from the brown sugar. I used cinnamon sticks, cloves, and lemon zest, but any toasty, fall-friendly spices would be delicious. Experiment with whole allspice berries, star anise, cardamom pods, or slices of fresh ginger.