102 fruit preserf recipes

Homemade raspberry jam made by macerating fresh raspberries in sugar, then cooking with pectin and lemon to a glossy set. Water-bath canned for the pantry, with a bright, fruit-forward flavor.

Strawberry rhubarb jam made the old-fashioned way with no commercial pectin. Whole orange (peel and all) supplies the natural pectin, balancing tart rhubarb with sweet berries.

Old-fashioned nectarine and raspberry preserves with whole fruit suspended in a glossy, lightly thickened syrup. No commercial pectin, just sugar, lemon, and time.

Green tomato jam: tart-sweet preserve made with unripe tomatoes, lemon, sugar, and water. Old-fashioned garden-rescue jam that uses up the last of the season's tomatoes.

Orange, grapefruit, and lime marmalade: a bittersweet three-citrus preserve with fine ribbons of peel suspended in a glossy set, brightened with a splash of Cointreau. Homemade for the toast lovers.

Blueberry jam pairs deep berries with tart rhubarb for natural pectin set, no commercial pectin needed. Traditional Scottish-style preserve with three ingredients and a simple boil.

Put some fruit into your mornings with this jam that is scrumptious on toast.

Grandma's strawberry freezer jam with mashed berries, sugar, and pectin. A no-cook style jam with bright fresh-fruit flavor that traditional cooked jams can't match.

Fruit-sweetened strawberry jam: a refined-sugar-free freezer jam thickened with apple-grape juice concentrate and orange juice. Bright, fresh-tasting strawberry preserves in 30 minutes.

Freezer strawberry jam made without cooking, using fresh berries, sugar, lemon juice and Certo liquid pectin. Bright fresh-fruit flavor that tastes like summer in a jar.

Fig or strawberry jam cooks fresh figs and sugar with strawberry-flavored gelatin for an easy two-step preserve with a soft, spreadable set without traditional pectin.

Indian tamarind chutney (imli ki chutney) made from soaked tamarind pulp with toasted cumin, chili, and mint. The classic tangy-sweet dipping sauce for samosas, pakoras, and chaats.

Old-fashioned peach conserve with whole oranges, sugar, and maraschino cherries cooked down to a chunky, citrusy marmalade. Spread on toast or scones for a sun-bright burst of summer.

Peach apricot preserve combines summer stone fruit with plums and lemon juice into a small-batch jam with no added pectin. Perfect for spreading on toast, swirling into yogurt, or gifting in jars.

Homemade strawberry preserves with just three ingredients: ripe berries, sugar, and a splash of cider vinegar. Hard-boiled the old-fashioned way with whole berries that hold their shape.

A perfect marriage of the two--a most delightful, fruity, tropical jam with a citrusy tang.