Indulge in the delightful sweetness of homemade Oven Roasted Apricot Butter. This easy-to-make jam is bursting with the rich flavors of roasted apricots, making it a perfect spread for your morning toast or a delightful accompaniment to various dishes.

Ingredients: 2 lbs fresh apricots. 1 cup granulated sugar. 1 lemon, juiced. 1/2 tsp vanilla extract. Pinch of salt.

Instructions: Set the oven temperature to 175C 350F. Remove the pits and cut the fresh apricots in half. Transfer the apricot halves, cut side up, to a parchment paper-lined baking sheet. Evenly scatter the granulated sugar on top of the apricots. For 30 to 35 minutes, or until they are tender and caramelized, roast the apricots in a preheated oven. After taking the roasted apricots out of the oven, allow them to cool a little. After the apricots have been roasted, transfer them to a food processor or blender. Include the vanilla extract, lemon juice, and a small pinch of salt. Blend until creamy and smooth. Sterilized jars should be filled with the apricot butter and sealed. For a longer shelf life, store the jars in a cool, dark place or refrigerate.

Prep Time: 15 minutes

Cook Time: 35 minutes

Savor the delicious combination of apple butter and the sweet, rich flavors of salted caramel. This jam, made from scratch, works well as a spread on toast, on pancakes, or as a garnish for sweets.

Ingredients: 4 pounds apples, peeled, cored, and chopped. 1 cup granulated sugar. 1 cup brown sugar. 1/2 cup apple cider. 1/4 cup caramel sauce. 1 teaspoon cinnamon. 1/2 teaspoon salt.

Instructions: Place the chopped apples in a slow cooker. In a separate bowl, combine the granulated sugar, brown sugar, cinnamon, and salt. Mix well. Sprinkle the sugar mixture over the apples in the slow cooker and stir to coat the apples evenly. Pour in the apple cider and caramel sauce, then stir again. Cover the slow cooker and cook on low for 10-12 hours, or until the apples are very soft and the mixture has thickened. Use an immersion blender to puree the mixture until smooth. Alternatively, you can transfer it to a blender in batches. Return the pureed apple butter to the slow cooker and cook on low, uncovered, for an additional 1-2 hours to thicken further. Taste and adjust the sweetness and saltiness to your liking. You can add more sugar or salt if desired. Once the apple butter reaches your desired consistency and flavor, let it cool completely. Transfer the salted caramel apple butter to sterilized jars, seal them, and refrigerate. It can be stored for up to a month in the refrigerator.

Prep Time: 20 minutes

Cook Time: 720 minutes

This delicious Vanilla Rum Plum Jam is a fragrant and sweet treat that elevates your breakfast table or makes a thoughtful gourmet gift. Ripe plums, sweet vanilla, and a touch of dark rum combine to make a jam that's great for spreading on toast or a variety of culinary uses.

Ingredients: 2 lbs ripe plums, pitted and chopped. 2 cups granulated sugar. 1 vanilla bean, split and seeds scraped. 2 tablespoons dark rum. 1 tablespoon lemon juice.

Instructions: In a large saucepan, combine the chopped plums and sugar. Let it sit for about 30 minutes to allow the sugar to draw out the plum juices. Add the scraped vanilla bean seeds and the split vanilla bean pod to the saucepan. Also, add the dark rum and lemon juice. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently. Once it boils, reduce the heat to low and simmer for about 20-30 minutes, or until the jam thickens and reaches the desired consistency. Be sure to stir occasionally to prevent sticking. While the jam is cooking, prepare your canning jars and lids by sterilizing them in boiling water or in the dishwasher. Once the jam has thickened, remove the vanilla bean pod and discard it. If you prefer a smoother jam, you can use an immersion blender to puree the jam until it reaches your desired texture. Carefully ladle the hot jam into the prepared canning jars, leaving about 1/4 inch of headspace. Wipe the jar rims clean, place the lids on top, and screw on the bands until they are fingertip-tight. Process the jars in a boiling water bath for 10 minutes to ensure they seal properly. Remove the jars from the water bath and let them cool on a clean towel or cooling rack. You'll hear the lids pop as they seal. Once the jars have cooled completely, check that they are sealed by pressing down on the center of each lid. If it doesn't pop back, the jar is sealed. If it does pop back, store that jar in the refrigerator and use it within a few weeks. Label your sealed jars with the date and store them in a cool, dark place for up to a year. Enjoy your homemade Vanilla Rum Plum Jam on toast, as a topping, or as a delightful gift!

Prep Time: 30 minutes

Cook Time: 30 minutes

The delightful blend of savory and sweet flavors in this tapenade fig jam is delightful. Traditional fig jam is given a distinctive twist by the addition of black olive tapenade, which also makes it a flavorful and adaptable condiment.

Ingredients: 1 lb fresh figs, stems removed and chopped. 1 cup sugar. 1/4 cup lemon juice. 2 tbsp black olive tapenade. 1/2 tsp vanilla extract.

Instructions: The chopped figs, sugar, and lemon juice should all be combined in a medium saucepan. Bring the mixture to a boil while cooking over medium heat, stirring from time to time. Once the mixture has thickened and the figs have softened, reduce the heat to low and simmer for 20 to 25 minutes. Add the vanilla extract and black olive tapenade, and cook, stirring constantly, for an additional five minutes. After removing from the heat, give the jam some time to cool. Spoon jam into sterilized jars, screw lids on, and allow to come to room temperature. Before using, let the jam sit in the fridge for at least two hours. Savor your delectable tapenade fig jam with crackers, toast, or as a topping for a variety of dishes!

Prep Time: 15 minutes

Cook Time: 30 minutes