Recipes for jams, jellies and preserves from the Test Kitchen

Perfume this fresh nectarine jam with a touch of lemon verbena, basil or rose geranium. Click here for the recipe. (Kirk McKoy / Los Angeles Times)

April 1, 2013 2:47 PM PT

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Ever try to make your own jelly or jam? We’ve got several options for you to choose from, and these aren’t necessarily your grandmother’s recipes. In additional to traditional flavorings, such as strawberry and cherry, we’ve dug up some creative variations too, such as whiskey-flavored apricot jam and Susan Feniger’s coconut jam (served with Kaya Toast at Street). Have fun!

Apricot jam, like the one pictured here, is a favorite flavor, but consider adding a touch of honey to take the jam to the next level. Click here for the recipe. (Richard Hartog / Los Angeles Times)

This creamy coconut spread may be more like a custard than jam, but at Susan Feniger’s Street, it’s sandwiched with butter for a sweet treat. Click here for the recipe. (Glenn Koenig / Los Angeles Times)

This cherry preserves recipe comes together in only a little more than 30 minutes. Click here for the recipe. (Kirk McKoy / Los Angeles Times)

Sweet and lightly savory, this recipe combines premade apricot jam with whiskey, parsley and shallots. Click here for the recipe. (Gary Friedman / Los Angeles Times)

Some jams are all about capturing the freshness of a fruit’s flavor. This recipe takes advantage of the extra complexity that comes with long cooking. Click here for the recipe. (Genaro Molina / Los Angeles Times)

This jam is sweet yet savory with a slight kick to it. It’s wonderful paired with potato pancakes and horseradish creme fraiche. Click here for the recipe. (Ricardo DeAratanha / Los Angeles Times)

Adapted from Valerie Gordon of Valerie Confections, this jam combines tomatoes and oranges for a surprisingly wonderful spread. Click here for the recipe. (Kirk McKoy / Los Angeles Times)

Fresh plum preserves are a sweet topping for fresh baked goods. What could be better? Click here for the recipe. (Richard Hartog / Los Angeles Times)

According to Food editor Russ Parsons, “This, if I do say so myself, is a great jam. The addition of rose geraniums came about because the red-skinned nectarines turned a blushing rose color when cooked. Rose color . . . rose geraniums. It doesn’t make logical sense, but boy does it work. The sprigs of leaf add just a hint of flowery rose flavor to the nectarines.” Click here for the recipe. (George Wilhelm / Los Angeles Times)

Love cranberries? Frozen cranberries are flavored with orange zest and a touch of cinnamon in this jam recipe. Why stop at cookies? You can spread this tangy jam on toast, biscuits, scones.... Click here for the recipe. (Ricardo DeAratanha / Los Angeles Times)

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