Homemade gifts are oh so sweet, and nothing beats unwrapping a jar of jam or jelly on a special day. The great thing about canning your own jam and preserves is that you can enjoy them that day, on a slice of toast or other food, or keep them for several months, and bake them in a decadent cake. All these recipes can be made without the canning process, but they need to be stored in the fridge and eaten within a few weeks — which generally won’t be a problem! Here are 10 great recipes for jam, jelly, marmalade and preserves, to make and eat yourself, or share with some lucky friends.

Apple Butter

Apple butter is the rich, hearty cousin of applesauce: More concentrated, sweeter and spicier, it is wonderful spread on a piece of bread. Apple butter is a great way to use up bruised and damaged apples, and you can use a variety of apple types for an interesting butter.

6 pounds cored and quartered apples (unpeeled)
About 4 cups light brown sugar
1 tablespoon ground cinnamon
½ teaspoon ground mace or ground nutmeg
½ teaspoon ground allspice

Cook the apples over low heat in a non-reactive pan (not aluminum or copper) for about 20 minutes. If there is any sign of scorching, add a little water or apple cider. Puree the apples through a food mill. (If you don’t have one, use a blender or food processor until smooth.) Measure the volume of the puree and add in half that amount of brown sugar. Add in the cinnamon, mace or nutmeg and allspice. Cook the mixture over low heat (or in an oven at 250 F) uncovered until it is thick and brown, about 1-½ hours. Stir occasionally at first and more frequently as it thickens. Ladle the mixture into pint or half-pint jars. Seal with lids and rings, and process for 10 minutes in boiling water.
(Adapted from "The Joy of Jams, Jellies and Other Sweet Preserves")

Apricot Jam

Apricots will transcend even their natural sweetness to make this sweet, flavorful jam. You should select apricots that are free of any green spots, slightly soft and fragrant. The peels can stay on to make this jam even easier to make.

8 cups diced apricots
¼ cup lemon juice
6 cups sugar

Combine all the ingredients in a large stock pot (you want to leave plenty of room for the recipe to boil). Bring to a boil and stir until the sugar dissolves. Cook at a rolling boil for 30 minutes, stirring regularly to prevent sticking. Remove from heat and ladle into 5 pint jars or 10 half-pint jars. Seal with lids and rings and process in boiling water for 10 minutes.
(Adapted from Food.com)

Blackberry Jam 

To make sure your jam sets properly, don’t use too many overripe berries, and throw in some under-ripe ones as well, if you can. If your berries are very small and seedy, you can puree them through a food mill to remove most of the seeds. This sweet jam will allow you to enjoy the wonderful taste of this summer fruit, long into the dead of winter.

500 grams fresh blackberries (about a pound)
1-½ cups sugar
1 tablespoon lemon juice

Mash the berries in a heavy-bottomed non-reactive pan. Add the sugar and lemon juice, and cook over medium heat, stirring gently, until the sugar is dissolved. Raise the heat to medium high, and boil the jam, for 15 to 20 minutes, until the jam tests set in a chilled bowl. Ladle into pint or half-pint jars, seal with lids and rings, and process in boiling water for 10 minutes.
(Adapted from Foodista.com)

Cantaloupe Jam with Vanilla

Though cantaloupes aren’t commonly thought of for jam and preserve making, the flavor and sweetness hold up surprisingly well. You can also try other flavorings beside vanilla, like mint, basil or even cinnamon, depending on your preferences.

2 pounds peeled and seeded cantaloupe, cut into ½-inch cubes
3 ½ cups sugar
1 tablespoon lemon juice
½ to 1 teaspoon vanilla extract

Combine the cantaloupe, sugar and lemon juice in a heavy-bottomed, non-reactive pan. Place the pan over medium heat and stir until the sugar is dissolved. Raise the heat to medium high, and boil until the mixture tests ready in a chilled bowl. Ladle the mixture into pint or half-pint jars, seal with lids and rings, and process in boiling water for 10 minutes.
(Adapted from "The Joy of Jams, Jellies and Other Sweet Preserves")

Black Cherry Preserves

The best tools for pitting cherries are stainless-steel handheld models, but you can even do it with a blunt-tipped needle, or a gentle tug on the stem while holding the rest of the fruit between your fingers. Make sure to pit your cherries over a bowl to retain any juice during the process. These preserves would be heavenly over a bowl of ice cream.

12 cups black cherries, pitted
4-½ cups sugar
Juice of 1 lemon, strained

Place the berries with the sugar in a heavy-bottomed, non-reactive pan, and let sit for 3 hours. Add the lemon juice, and cook the cherries over medium heat for 1 ½ hours. Test the preserves for doneness by putting a little in a chilled bowl and drawing your finger through it. If the path remains clear, the syrup is thick enough. Ladle the cherries and syrup into pint or half-pint jars, seal with lids and rings, and process in boiling water for 10 minutes.
(Adapted from Food.com)

Grapefruit Cranberry Marmalade

The citrus zest in this recipe adds an interesting tartness and tang to the marmalade. You can even use frozen cranberries in this recipe, just let thaw before use. If you use fresh cranberries, make sure to go over them and pick out any shriveled or soft berries.

4 medium grapefruits (about a pound each)
1-½ cups water
2-½ cups fresh cranberries
3 cups sugar

Remove the grapefruit rind, and cut it into julienne strips. Remove the white pith and section the grapefruit into slices. Combine the rind, slices and water in a large saucepan, and bring to a boil. Reduce to a simmer, and cook for 15 minutes. Add the cranberries, and cook for an additional 10 minutes. Stir in the sugar, and cook another 30 minutes, until the marmalade tests done in a chilled bowl. Ladle the marmalade into pint or half-pint jars, seal with lids and rings and process in boiling water for 10 minutes.

Concord Grape Jam

Concord grapes are the grapes that are most strongly associated with childhood treats — grape-flavored ice pops, lollipops and Welch’s grape juice — they all have a distinctly Concord flavor. The skins will easily slip off the grapes (which is why they’re often called slip-skin grapes) so you can return them to the jam later for flavor. This is one jam that will feel right at home nestled in a classic PB&J sandwich.

2 pounds Concord or other slip-skin grapes
2 ½ cups sugar

In a heavy-bottomed, non-reactive pan, mash the grapes, a handful at a time. Pick out the skins, and put them in a small bowl. Place the pan over medium heat, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Press the pulp through a sieve to remove seeds. Combine the pulp with the skins. Measure the volume of the mixture — you should have about 3 cups. Return the pulp to the pan and add the sugar. Heat over medium heat, stirring, until the sugar has completely dissolved. Raise to medium-high heat, and boil, stirring often, until it turns a glossy dark purple and thickly coats a spoon. Remove from the heat. Ladle the jam into pint or half-pint jars and seal with lids and rings. Process for 10 minutes in boiling water.
(Adapted from The Joy of Jams, Jellies and Other Sweet Preserves)

Kiwi Pineapple Jam

Combining these two sweet fruits results in an exotic tasting and unique jam. You can either peel the kiwis with a vegetable peeler or a sharp knife, or slice the fruit in half and scoop out the insides. You can enjoy the tropical flavors of this jam year-round. The apples in this recipe help the jam set, since apples are high in pectin.

24 kiwis, peeled and mashed
¾ cup pineapple juice
¼ cup fresh lemon juice
3 apples, unpeeled and halved
4 cups sugar

In a large pot combine the kiwi, pineapple juice, lemon juice and apples. Bring to a boil. Add in the sugar, and stir to combine. Lower the heat to a simmer, and cook for 30 minutes, stirring occasionally. Ladle the jam into pint or half-pint jars. Seal with lids and rings and process in boiling water for 10 minutes.
(Adapted from allrecipes.com)

Peach Jam

Peaches are a juicy and soft fruit, which means the excess water in this recipe can take a while to cook off. Using a wide pan or large skillet works well for that purpose. You can also use nectarines in this recipe for a similar product. To peel the peaches, dunk them in boiling water for a minute, then slip the skins right off. Use them right away so they don’t brown.

2 pounds peaches
2 tablespoons lemon juice
1 cup water
3 cups sugar

Pour boiling water over the peaches and let stand for a few minutes. Drain the peaches, and peel and slice them, discarding the stones. Add the lemon juice and water, and bring to a boil. Reduce to a simmer and cook for 10 minutes. Add the sugar and stir to dissolve, then bring to a rapid boil. Cook on high, stirring regularly until the jam tests done in a chilled dish, about 15 minutes. Ladle the jam into pint or half-pint jars, and seal with lids and rings. Process the jars in boiling water for 10 minutes.

Lemon Curd

Lemon curd is a fabulous and sweet filling for cakes, cookies and tarts, or even a spread on scones or shortbread. You cannot let the lemon curd boil, which is why it’s best to cook this in a double boiler. If you don’t have a double boiler, set a glass or metal bowl over a pan of simmering water, without letting the bottom of the bowl touch the water. Lemon curd isn’t recommended for canning, so enjoy this one out of the fridge or freezer quickly!

3 large eggs
1 cup sugar
½ cup fresh lemon juice
¼ cup butter or margarine, softened
1 tablespoon lemon zest

Beat the eggs and sugar together. Stir in the lemon juice, butter and zest. Place the mixture in the top of a double boiler (or a bowl set over a pot of simmering water) and cook for 15 minutes, stirring constantly, until thickened. To test for doneness, coat the back of a spoon with the curd, and draw a path with your finger. It should remain distinct. A thermometer should read about 160 F. Pour the hot curd into jars and cap tightly. Store in the refrigerator or freezer. Lemon curd will keep in the fridge for about 1 week, and the freezer for up to 2 months.
(Adapted from allrecipes.com)

Excerpted from The Joy of Jams, Jellies, and Other Sweet Preserves by Linda Ziedrich, published by ReadHowYouWant

Images from (top to bottom): Pixland, Jupiter Images and Istockphoto.

Amy Spiro is a reporter, writer and editor based in New York with a focus on food writing.