Ingredient Spotlight:Jams & Jellies

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I don’t often make my own jams and jellies, but I do like to use them in recipes.  They’re a quick and easy way to bring fruit flavor to baked goods.

I like to use them in salad dressings too.  My favorite packed lunch is salad with a simple vinaigrette dressing made with strawberry or raspberry jam.

Here are a few of my recipes using jam and jelly: 

Share your recipes!  Link up any recipe that uses jam or jelly.  You can also link up your recipes for making jam and jelly.  Feel free to link as many as you like.  Be sure to link back to Eat at Home in your blog post.  You can use the button below, if you like.


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  1. Tiffany, those little dishes in the photo are just too cute. Love them. Thanks for featuring the Cranberry Orange Snack Mix recipe from last week. Today I bring Cran/Raspberry Jam. A very easy recipe that lets you make “fresh” jam in the winter. Strawberries can be used also. This party is always so much fun. I see several links I am going to go to right now. Thanks for hosting and have a great week.

    • Loy, those dishes were Jim’s Grandma’s. They are part of a set that was used for serving nuts. There are several more little ones, plus a larger dish and a spoon.

  2. Thanks for hosting! I found you through Bakeaholic Mama. You’ve got a great looking site!

  3. I love the look of your beautiful jellies in the cute little dishes! I’ve added a couple of recipes for jellies and jams I made way back in 2010. I make the apple-cinnamon jelly about twice a year. I hope to make several different varieties of jellies this summer. Thanks for the linky party!


  1. […] This recipe is linked to Eat at Home‘s Ingredient Spotlight: Jams & Jellies […]

  2. […] This recipe is linked to Eat at Home‘s Ingredient Spotlight: Jams & Jellies […]

  3. […] I’ve made freezer jam before, but never canned anything. Great tutorial you’ve got! Tiffany recently posted..Ingredient Spotlight:Jams & Jellies […]

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