For the purest jams, jellies, and preserves, skip commercial gelling additives and aim for a mix of ripe and slightly underripe fruit, which is naturally high in pectin. To ward against nasty bacteria, always follow recipe instructions for processing as described in our how-tos on safe preserving and water-bath canning. 

So, get jamming! Tackle these eight spreadable delights from our archives, and you’ll be off to a running start.  

Berries add acid to this deep purple, plummy jam. Get the recipe > 

Cardamom adds a floral basenote to sweet peaches, but the finish packs a punch, thanks to a healthy slug of whiskey. Get the recipe >

This recipe from London’s Violet Bakery mixes tart rhubarb with stalks of angelica and honey-scented yellow Chartreuse liqueur in this complex, herbal spread. Get the recipe >

Southerners spread pepper jelly on sandwiches or crackers at cocktail hour. This bell pepper version gets its subtle heat from jalapeño, poblano, and serrano chiles. Get the recipe >

Vanilla bean and rosewater lend a delicate overtone to this zesty rhubarb compote that comes together in the oven. Get the recipe >

An intensely savory jelly of fresh garlic cloves and Fuji apples makes a potent sidekick to hearty dishes like grilled lamb. Get the recipe >

Dry amontillado sherry is the secret ingredient in this chunky apple chutney we love slathering on pork roast and other braised meats. It also shines as a sweet counterpoint to salty Spanish cheeses like manchego, Idiazabal, and Cabrales. Get the recipe >

Fuyu persimmons and Anjou pears soak up a hot and spicy blend of garam masala, curry, mustard, and coriander seeds in this zippy chutney studded with raisins. Get the recipe >