From classic strawberry jam to unique combinations like blueberry raspberry freezer jam, these recipes will inspire you to get creative with your preserves.

Note: To make a blueberry or raspberry jam, simply substitute 3 cups of berries for the strawberries, increase the sugar to 5 cups, then follow the same recipe.

Simply soften store-bought ice cream, swirl in some homemade fruit compote or purchased jam, spread into a loaf pan and freeze until scoopable.

I’ve made my own freezer jam every year for the last 15 years or so, ever since I realized I could use strawberry Jell-O in place of pectin (and, ahem, strawberries) to make strawberry-rhubarb jam.