Share the Flavors of Summer

It's easier than you think with these divine jams and jellies.

There's just something rewarding about making homemade spreads. But most of us-like, um, me-don't want to sweat over the stove all day, no matter how much we like our friends. Fret not. We've chosen recipes that are made in small batches, and most can be ready in less than 40 minutes. These recipes are perfect for first-time "jammies" as well as seasoned preservers. The best part? Everyone will think you've been in the kitchen all day jarring these sweet jewels.

PEACH-ROSEMARY JAM

MAKES 7 ( 1/2-PINT) JARS

PREP: 25 MIN., COOK: 10 MIN.,

PROCESS: 10 MIN.

4 cups peeled and chopped fresh peaches or nectarines

1 teaspoon grated lime rind

1/4 cup fresh lime juice

2 rosemary sprigs

1 (1.75-ounce) package powdered fruit pectin

5 cups sugar

BRING first 5 ingredients to a full rolling boil in a Dutch oven. Boil 1 minute, stirring constantly. Add sugar to peach mixture, and bring to a full rolling boil; boil 1 minute, stirring constantly. Remove from heat. Remove and discard rosemary sprigs; skim off any foam.

POUR hot mixture immediately into hot, sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

PROCESS in boiling-water bath 10 minutes. RITA GIBBON

BIRMINGHAM, ALABAMA

STRAWBERRY-PORT JAM

MAKES 7 ( 1/2-PINT) JARS

PREP: 15 MIN., COOK: 10 MIN.,

PROCESS: 10 MIN.

We tried this recipe with fresh strawberries first, but they didn't hold their shape as well as frozen ones.

2 (10-ounce) packages frozen unsweetened strawberries, thawed

1 1/2 cups ruby port

1 teaspoon grated lemon rind

1/2 teaspoon ground nutmeg

1 (1 3/4-ounce) package powdered fruit pectin

4 cups sugar

CHOP or crush thawed strawberries in a 4-cup measuring cup. Add water to strawberries to measure 2 1/2 cups.

STIR together strawberry mixture, ruby port, grated lemon rind, and ground nutmeg in a large saucepan. Stir in fruit pectin.

BRING mixture to a full rolling boil, and boil, stirring constantly, 1 minute. Add sugar, stirring constantly, and bring to a full rolling boil. Boil 1 minute. Remove from heat, and skim off any foam.

POUR hot jam immediately into hot, sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

PROCESS in boiling-water bath 10 minutes. LYNN YOUNG

KNOXVILLE, TENNESSEE

NOTE: Ruby port is a deep red-colored sweet wine typically enjoyed as an after-dinner drink. It's usually sold in liquor stores because of a higher alcohol content than other wines.

CARROT-ORANGE MARMALADE

MAKES 7 ( 1/2-PINT) JARS

PREP: 15 MIN., COOK: 25 MIN.,

PROCESS: 10 MIN.

4 cups sugar

3 large oranges, thinly sliced

1 (10-ounce) bag matchstick carrots

2 teaspoons lemon rind (rind from 1 lemon)

2 tablespoons fresh lemon juice

BRING all ingredients to a full rolling boil over medium heat in a Dutch oven, stirring occasionally, until sugar is dissolved and syrup thickens. Reduce heat, and simmer, stirring occasionally, 15 to 20 minutes. Remove from heat; skim off any foam.

POUR hot marmalade immediately into hot, sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with Scrumptious combinations such as Peach-Rosemary Jam, Tart Basil Jelly, Strawberry-Port Jam, and Carrot-Orange Marmalade turn simple breakfast spreads into kicked-up condiments for any meal.

metal lids, and screw on bands.

PROCESS in boiling-water bath 10 minutes. BARBARA ANDERSON

NORWELL, MASSACHUSETTS

TART BASIL JELLY

MAKES 7 ( 1/2-PINT) JARS

PREP: 5 MIN., COOK: 10 MIN.,

PROCESS: 5 MIN.

Serve this jelly or any of the other variations atop goat cheese or cream cheese with crispy crackers for a last-minute appetizer.

6 1/4 cups sugar

2 cups water

1 cup white vinegar

1 cup loosely packed fresh basil leaves

6 drops green liquid food coloring

2 (3-ounce) packages liquid fruit pectin

BRING first 5 ingredients to a boil in a large saucepan. Add pectin, and bring to a full rolling boil. Boil 1 minute. Remove from heat. Remove and discard basil leaves; skim off any foam.

POUR hot mixture immediately into hot, sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

PROCESS in boiling-water bath 5 minutes. LYNN YOUNG

KNOXVILLE, TENNESSEE

SOUTHWEST JELLY: Add 1 seeded and thinly sliced jalapeno pepper, and substitute 1 cup cilantro leaves for 1 cup basil leaves. Substitute 20 drops red liquid food coloring for 6 drops of green food coloring.

MINT JELLY: Substitute 1 cup mint leaves for 1 cup basil leaves.

NOTE: Jellies usually require only 5 minutes of processing because of their higher acid content.

SPICY BLUEBERRY-CITRUS MARMALADE

MAKES 5 ( 1/2-PINT) JARS

PREP: 15 MIN., COOK: 40 MIN., PROCESS: 10 MIN.

1 orange

1 lemon

1 lime

2 cups water

1/2 teaspoon crushed dried red pepper

2 cups fresh blueberries*

2 cups sugar

CUT rinds from citrus fruit into thin strips. Set aside.

SQUEEZE juice and pulp from orange, lemon, and lime into a bowl. Set aside.

BRING rind strips, 2 cups water, and red pepper to a boil in a saucepan. Cover, reduce heat, and simmer 25 minutes or until rinds are very tender.