12 Delicious Jams, Jellies, and Preserves Using Fall Fruits

Fall fruits bring a wide range of flavors that work beautifully in jams, jellies, and preserves. Apples, pears, cranberries, and pumpkins can be simmered down into spreads that feel warm and comforting. These homemade treats are perfect on toast, stirred into yogurt, or given as gifts. Each recipe makes use of what the season has to offer in a simple and delicious way.

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Apple Cinnamon Jam

This jam has the familiar flavor of baked apples with spice added in. Every spoonful tastes like the filling of a warm pie. It spreads well on toast and is also nice stirred into warm oatmeal.

You’ll need 6 cups peeled and diced apples, 4 cups sugar, 2 teaspoons cinnamon, 1 teaspoon nutmeg, 2 tablespoons lemon juice, and 1 packet powdered pectin.

Cook the apples, sugar, cinnamon, nutmeg, and lemon juice in a large pot over medium heat for about 20 minutes until soft. Stir in the pectin and bring to a rolling boil for 1 minute. Pour into sterilized jars, seal, and let cool. Store in a cool place for up to a year.

Pear Vanilla Jam

This jam feels elegant with the blend of soft pears and sweet vanilla. The flavor is smooth and mild, making it good for topping scones or filling cakes. It also pairs well with cheese.

You’ll need 6 cups peeled and chopped ripe pears, 4 cups sugar, juice of 1 lemon, and 1 vanilla bean split lengthwise.

Cook the pears, sugar, lemon juice, and vanilla bean in a pot over medium heat for 25 minutes until thickened. Stir often to keep it from sticking. Remove the vanilla bean, pour the hot jam into sterilized jars, and seal tightly. Let cool before storing.

Cranberry Orange Jelly

This jelly has a jewel-red color and a tart flavor balanced with citrus. It feels festive and works well on toast or as a side for holiday meals. It’s also a nice glaze for poultry.

You’ll need 4 cups cranberries, 1½ cups orange juice, 4 cups sugar, 1 tablespoon grated orange zest, and 1 packet powdered pectin.

Cook cranberries and orange juice in a pot over medium heat until berries pop, about 10 minutes. Strain to remove skins and seeds. Return liquid to the pot, add sugar, zest, and pectin, then boil hard for 1 minute. Pour into jars, seal, and let cool.

Apple Butter

Apple butter is slow-cooked until smooth and rich. The deep flavor comes from long simmering with spices. Spread it thick on toast or stir into baked goods.

You’ll need 5 pounds apples, peeled and chopped, 2 cups sugar, 1 cup apple cider, 2 teaspoons cinnamon, and ½ teaspoon cloves.

Place everything in a slow cooker and cook on low for 8–10 hours, stirring a few times. Blend until smooth with an immersion blender. Spoon into jars and refrigerate for up to 3 weeks or freeze for longer storage.

Fig and Honey Jam

Figs give a jam that is earthy and naturally sweet. Adding honey brings depth and a soft floral note. This pairs well with bread and strong cheeses.

You’ll need 4 cups fresh figs, chopped, 2 cups sugar, ½ cup honey, juice of 1 lemon, and 1 packet powdered pectin.

Place figs, sugar, honey, and lemon juice in a pot. Cook for 15–20 minutes over medium heat until thick. Stir in pectin and boil for 1 minute. Pour into jars, seal, and let cool before storing.

Concord Grape Jelly

This jelly is a classic with its deep purple color and familiar grape flavor. It’s smooth, spreadable, and a favorite with kids and adults alike.

You’ll need 4 cups Concord grape juice, 7 cups sugar, and 1 packet powdered pectin.

In a large pot, mix grape juice and pectin, then bring to a boil. Add sugar all at once and boil hard for 1 minute. Skim foam if needed. Pour into jars, seal, and let cool. Store in a pantry for up to a year.

Quince Jelly

Quince is fragrant with a floral flavor that makes a clear, golden jelly. It’s lovely spread on toast or paired with sharp cheese.

You’ll need 4 cups chopped quince, 6 cups water, 4 cups sugar, and juice of 1 lemon.

Cook quince and water in a pot for 1 hour until soft. Strain through cheesecloth to extract juice. Return liquid to pot, add sugar and lemon juice, then boil until it reaches 220°F (104°C). Pour into jars, seal, and let cool.

Pomegranate Jelly

This jelly has a ruby-red color and bright tart flavor. It’s eye-catching on a holiday table and tastes refreshing.

You’ll need 4 cups pomegranate juice, 4 cups sugar, 2 tablespoons lemon juice, and 1 packet powdered pectin.

Combine juice and pectin in a pot and bring to a boil. Add sugar and lemon juice, then boil hard for 1 minute. Skim foam if needed. Pour into sterilized jars, seal, and let cool.

Persimmon Jam

Persimmons make a smooth, sweet jam with a soft orange glow. It spreads easily and can be used in baking as well.

You’ll need 4 cups ripe persimmon pulp, 3 cups sugar, juice of 1 lemon, and 1 packet powdered pectin.

Cook persimmon pulp, sugar, and lemon juice over medium heat for 15–20 minutes until thick. Stir in pectin, boil for 1 minute, then pour into jars. Seal and let cool before storing.

Apple Cranberry Jam

This jam balances tart cranberries with the mellow sweetness of apples. It’s great for breakfast or as a side with roasted meats.

You’ll need 3 cups chopped apples, 3 cups cranberries, 4 cups sugar, juice of 1 lemon, and 1 packet powdered pectin.

Cook apples, cranberries, sugar, and lemon juice in a pot for 20 minutes until fruits break down. Stir in pectin and boil for 1 minute. Pour into jars, seal, and let cool.

Pear Ginger Preserves

These preserves mix soft pears with the zing of fresh ginger. The flavor is lively and works well with toast or as a glaze for chicken.

You’ll need 5 cups chopped pears, 3 cups sugar, 2 tablespoons lemon juice, and 2 tablespoons finely grated fresh ginger.

Combine pears, sugar, lemon juice, and ginger in a pot. Simmer for 25 minutes until thick and syrupy. Pour into jars, seal, and let cool.

Pumpkin Apple Butter

Pumpkin and apple blend together here for a silky spread. It’s flavored with spices and makes an excellent topping for biscuits or waffles.

You’ll need 2 cups pumpkin puree, 2 cups chopped apples, 1 cup apple cider, 1½ cups brown sugar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger.

Simmer all ingredients over low heat for 45 minutes, stirring often until thick and glossy. Blend until smooth if desired. Pour into jars, cool, and refrigerate.

This article originally appeared on Avocadu.