Jam

Surprise your party host with a jar of this ruby-red jelly — its sweet heat flavors pair beautifully with soft cheeses.

Almost any berry, or combination of berries, can be substituted in this recipe.

Jalapeño peppers and a double hit of mint liven up traditional mint jelly. Try it with crackers and cheese and with lamb or chicken.

This jam has all the kid-friendly sweetness you remember, but with lovely floral notes and a thick consistency that come from using Concords at their peak.

Editor's note: This recipe is adapted from Justin Rashid of American Spoon Foods in Petoskey, Michigan. To read more about Rashid and the northwestern Michigan cherry harvest, click here. "In northwestern Michigan, we have more cherries than we know what to do with, so everyone cans to preserve the summer harvest," says Rashid. "I usually make this conserve with our local Schmidts, which are very black and sweet. But regular Bings, or any sweet variety, can be substituted. Be sure they're ripe, but not overripe — plump, glossy, and firm." The conserve is great on toast, croissants, or biscuits, or with bagels and cream cheese. It can even be thinned with a little red wine and used to glaze a roasted duck.

Serve this jam with scones and tea, spread over pancakes, alongside grilled pork, or swirled into yogurt.

This bright, flavorful fall preserve is best when allowed to stand overnight. It's great on toast or alongside sautéed duck breasts.

You may add 1/4 cup of lemon juice to this jam, right at the end, to give it a tart edge that sets off the flavor of the strawberries.

On the gift card that she encloses with these preserves, food editor Kristine Kidd tells her friends to spread the pear butter on toast, French toast or pancakes or to heat it and spoon it over vanilla ice cream. If you want to omit the canning process, go ahead: The butter can be stored in the refrigerator up to two weeks.