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"A delicious, sweet jam. You could make this tart by only adding 5 cups sugar, instead of the 7.
*If you do use less sugar, you will have less final product."

Ingredients: rhubarb, strawberries, sugar...

"I often use currants instead of pectin in making jams. They add a lively tang and ensure the jam sets beautifully, especially since I use as little sugar as I can get away with. Use red currants and red raspberries together, or black currants with black raspberries."

Ingredients: red raspberries, sugar, water...

"This is an amazingly good marmalade. I got the recipe from the Canadian Farm Cookbook of 1911. I used to make plain Seville orange marmalade but I like this better. It only makes three jars, but unlike most recipes for preserves, it does very well when doubled. If you love marmalade, you will want to!"

Ingredients: seville oranges, lemons, sugar...

"Summer in a jar! Currants add zip to the cherries and help ensure a good set. I've tried a number of different gadgets to pit cherries, and within 5 minutes I generally revert to using my fingers. A tedious job but well worth it."

Ingredients: sour pitted cherries, sugar...

"Make mini tarts for easy appetizers."

Ingredients: hot pepper jelly, paprika...

"If you are lucky enough to find them, get your hot little hands on some Damson plums. They are small and sour when fresh, but make the absolute best plum jam in the world. I have listed two different options for amounts of sugar/water in the recipe. The lower amounts will make a soft, very tart jam. That's the way I like it. With more sugar and..."

Ingredients: plums, sugar, water...

"I have never managed to get plain strawberry jam to set, partially because I absolutely refuse to add sufficient sugar. Adding gooseberries (or currants) ensures a good set, and adds a very nice tangy flavour too."

Ingredients: fresh lemon juice, gooseberries...

"A lively blend of summer flavours. Not too sweet, just the way I like my jam."

Ingredients: sugar, water, blueberries...

"This year's variety - based off of what we had in the house and pantry, coupled with the bounty of my backyard! It's a tangy, spicy (and - warning - boozy!) melange that will make Christmas tarts anywhere very happy."

Ingredients: cinnamon, currants, dates...

"Adapted from Leena Eats (http://www.leenaeats.com/blog/recipes/leena-cooks/leena-cooks-n-cans-blood-orange-port-mar/) who adapted it from p. 78 Complete Book of Small-Bath Preserving by Topp & Howard, this combines 5 different varieties of citrus with ginger and sweetened red wine to make a tangy and exotic spread for your morning toast!
..."

Ingredients: blood oranges, fresh ginger...

"These was easy to prepare and I made 4 batches and frozen some last fall.
We just finished the last of it, it freezes very well, just defrost in the refrigerator.
Freeze in 1 c. containers.
Stir very well before using.
Its nice on all breads and if you thin 2 tbsps. with a little water its a nice basting sauce for ham or chicken."

Ingredients: ground allspice, orange juice...

"Fresh berries are chopped, lightly crushed and marinated in a mixture of liqueurs for an amazing topping for angel food or pound cake, or a decadent mix-in to chocolate pudding! NI is per fluid oz serving - including the sweet, boozy syrup that forms."

Ingredients: cherry flavored liqueur, fresh strawberries...

"I was going to make Strawberry Lemon Marmalade by Kristal Stygler (Strawberry Lemon Marmalade) but when I took a closer look I thought it called for more sugar than I would like and be more like jam than marmalade. I came up with this instead and I think it is really delicious. It is definitely a marmalade, but not as strong as some. Sets beautifully, too, from..."

Ingredients: lemons, limes, strawberries...