Jam and Spread Recipes & Ideas

Steak! Bread! Veggies!

Fall in a jar.

Milk kefir is an easy sell for anyone who loves yogurt, which I most definitely do. KefirsmoothieprobioticsAll you need is a teaspoon of active kefir grains and a cup of whole milk. Milk kefir is a fermented dairy product similar in many ways to yogurt and buttermilk. It’s how kefir is cultured that makes it really unique — instead of heating the milk, adding a culture, and keeping it warm as you do with yogurt, all you need to make milk kefir are kefir grains.

Can you slice vegetables and boil brine? Then you can make refrigerator pickles.

Spread it onto bread, fold into omelets, or eat spoonfuls with ricotta.

This is the recipe that can make *anyone* a jam maker.

Don't have a favorite dessert recipe that calls for Nutella? We can help with that. Here are 20 of our favorites.

The best jam you can make with just fruit, lemon, and sugar.

Have you ever tried beet kvass? Earthy, salty, sour, and sweet, this jewel-toned lacto-fermented beverage is full of probiotic goodness. Plus it’s ridiculously easy and affordable to brew right on your kitchen counter. Making beet kvass is similar to the process of making sauerkraut, traditional dill pickles, and kimchi.

It only takes 15 minutes to make.

You could even make a batch tonight and have homemade yogurt for breakfast by tomorrow morning!

It’s a nearly four-hour marathon of indulgence and overstimulation. Here's how to make sure you're fully prepared for it!

It's perfect for your morning bagel.

Yes, there's a not-so-secret ingredient.

The recipe is part of Chef Tom Strake'sr "All Things Butter" series on social media.

For me, there’s not much better than an ice-cold coffee on a hot summer day. One problem though: if you want to sweeten your coffee you only have a few options. Option one is to use sugar, which is hard to dissolve and can result in a pile of sugar gunk at the bottom of your glass. Option two is using a store-bought coffee syrup, but those tend to be cloyingly sweet and flavored with junk. The hidden third option is to make your own syrup at home.

If you like store-bought tempeh, just wait until you try fresh nutty-tasting homemade tempeh. You might never go back! Plus, when you make it yourself, you can go way beyond soybeans and customize your tempeh with whatever kinds of legumes and grains you want. To make tempeh at home, you just need some beans, a spoonful of tempeh starter, and a warm spot in your house. Today we’ll walk you through each step of the process, from preparing the beans to cooking it for dinner.

This is why you should buy that two-pound bag of cherries.

You can use it on burgers, grilled chicken, or just eat it with cheese and crackers.

You'll want to spread it on EVERYTHING.

A food processor or blender does all the hard work.

What is it about lemons and summer? If you happen to live in a citrus-growing region, you know that it’s possible to find ripe lemons on trees year-round, but that they are actually in peak season in the dead of winter. I think it’s thanks to the summertime tradition of lemonade stands that makes me associate the tangy flavor with the hot months.

I love this time of year when my kitchen is brightened by piles of citrus. Meals take on an experimental air as I find new ways to relish these oranges, grapefruits, citrons, and kumquats. So, naturally, when my mom mentioned having “no fruit” to eat with our morning yogurt, I had to come up with a citrus solution. By themselves, oranges and grapefruits may be too acidic to pair with plain yogurt. Steep them in honey, however, and it’s a different story.

Jonesing for a showstopping dessert this Valentines that doesn’t involve chocolate or intricate preparation? This rosy-hued, layered dessert has you covered.The brilliant red juice of blood oranges takes on a gloriously pink hue when crafted into a thick, sweet curd for this delightfully simple yet elegant Valentine’s dessert. Best of all, it comes together quickly, leaving all the more time to spend with those you love.

The DIY feature from Faith, our new Editor-At-Large, will offer options to that jar or packet at the grocery store by giving you recipes for foods you might not think to make yourself. Homemade bread, peanut butter and jam – they’re much easier than you think. Dulce de leche, cajeta, milk jam, confiture du lait – whatever you call it, it’s delicious.

I have been hoarding a platter of yellow quinces on my desk for the past few weeks, not because these knobbly fruits are especially beautiful to look at but rather as a source of deep olfactory pleasure. Tantalized by their fruity-floral aroma of pineapple, pear, and roses, I was almost convinced that cooking the quinces would be a shame … until I got them into a pot and onto a spoon.

Strawberries have been in the San Francisco farmer’s markets for a month now, and I have been busy buying them up and making jams! I bought enough strawberries for three batches of jam, so after making one batch of plain strawberry jam, I decided I wanted to try a different variation of strawberry jam. I thought that the delicate, fruity herb tarragon would go nicely with strawberries, and turned out really yummy.

Making it from scratch is easier than you might think.

I recently acquired a lot of meyer lemons from my neighbor’s tree. I can only drink so much lemonade, eat so many lemon pies, and make so much marmalade! So I decided to make preserved lemons, and it was ridiculously easy. Now I have several jars of preserved lemons that I can use in Middle Eastern recipes.Ingredients8 to 10 lemons (I used Meyer, but you can use any regular lemon)Kosher saltEquipment1 quart-sized wide mouth jar with lid1. Sterilize the jar in boiling water for 15 minutes.

Sweet, milky perfection.

This smooth, fluffy frosting is chock-full of creamy peanut butter; it's the perfect topper for cakes and cupcakes.

This take on a classic Russian dish is made with feta, butter, smoked paprika, and scallions — and it's ridiculously good.

Beware: It'll disappear quickly!

Our advice: Treat it just like peanut butter.

Peanut butter, who?

Warning: It won't last long.

It tasted like an artisanal jarred product that you could pay $15 for at bougie farmers market.

I was instantly smitten.

The sweet and spicy spread is perfect for cheese boards.

Customize your way to the most delicious apple butter possible.