We love the versatility of jam—it can be added to roast pork for a hint of sweetness, or to toast with ricotta cheese for a divine breakfast. Spread strawberry jam on grilled-cheese sandwiches, fill doughnut holes with raspberry jam or top pork sandwiches with spicy pineapple jam. One of our favorite jam flavors is peach and ginger—fresh ginger’s tangy bite makes for amazing flavor in these biscuit breakfast sandwiches. Whether you’re looking for a sweet breakfast idea or the next-level PB&J, Food & Wine’s guide to jam has a recipe for every occasion.

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Peach-Rosé Jam

When the middle of summer hits and you have more peaches than you can handle, this easy rosé-infused peach jam makes a crowd-pleasing treat. Steeping a vanilla bean pod in the rosé as it reduces on the stove perfumes this jam with a rich vanilla flavor and gorgeous flecks of vanilla bean seeds, but feel free to substitute a teaspoon of vanilla extract in a pinch.

Blueberry-Beaujolais Jam

Full of concentrated fruit flavor and bright acid from the Gamay–grape based wine, this jam sings with the sweet, ripe summer blueberries. While it provides the perfect contrast to the goat cheese and butter on 2007 Best New Chef Gabriel Rucker’s Ham-Jam Sandwiches, this sweet-tart jam also makes a next-level addition to a cheese and charcuterie board. To save time, make this jam up to 2 weeks ahead of time.

Nectarine and Bay Leaf Jam

Seattle chef Renee Erickson macerates nectarines overnight to intensify the flavor. This recipe makes a big batch of jam, but it keeps for months and it’s delicious on toast and croissants, with pound cake or lemon tea bread, or spooned over ice cream.Slideshow: Jam Recipes

Blueberry Jam

Seattle chef Renee Erickson makes luscious jams like this blueberry version to fill the pillowy doughnuts she serves at General Porpoise.Slideshow: More Jam Recipes

More Jams

19 Sweet and Savory Jam Recipes to Master

Jam is one of our favorite spreads. Not only is it heavenly on warm toast in the morning, but it also pairs beautifully with cheese, and adds a punch of flavor to cookies and other desserts. In this roundup, we call out some of our favorite jam recipes, from Gabriel Rucker’s blueberry-Beaujolais jam, which perfectly encapsulates the taste of a ripe summer blueberry, to savory bacon jam, a dynamite addition to grilled cheese and crostini. Tempted? Read on for those recipes, and more jams we love.

Strawberry-Vinegar Jam

TV star Andrew Zimmern loves making strawberry jam. Here's his wonderfully sweet-tart recipe.