Toasting coriander seeds before grinding them enhances their earthy, lemony flavor, adding dimension to this homemade berry jam. Use it as a sensational breakfast spread, or do as Sasha Piligian does, and work it into the buttercream frosting for a stunning Lemon Chiffon Cake with Blueberry-Coriander Buttercream.
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.
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.
The Best Fancy Jam Is Finally Back In Season
Grab a jar of Little Scarlet before Queen Elizabeth II buys it all up.
The Differences Between 7 Kinds of Fruit Preserves
Jelly, fruit butter, jam, conserves, marmalade, chutney and compote.
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