148 lemon preserve recipes

Rhubarb marmalade brightened with orange and lemon zest, set with liquid pectin for a tangy-sweet spread. A quick stovetop preserve that captures spring rhubarb at its peak.

Moroccan chicken braised with preserved lemons, green olives, ginger, coriander, and garlic in a fragrant broth. A one-pot North African classic with bold, bright flavors.

Old-fashioned pumpkin preserves with lemon and mixed spices, slow-macerated overnight in sugar then boiled until clear and glossy. A heritage canning recipe for fall.

Sweet pickled cherry tomatoes simmered in a thick sugar syrup with fresh ginger, lemon juice, and lemon rind until jewel-like and transparent. Makes 6 pints of gorgeous homemade preserves.

Homemade apricot-raisin jam with lemon and orange juice creates a thick, spreadable preserve perfect for gift-giving and holiday baking.

Kythoni xysto, a traditional Greek grated quince preserve with cinnamon bark, lemon zest, and toasted almonds. Sets naturally using pectin extracted from the quince peels and cores.

Three-ingredient peach conserve made with fresh peaches, sugar, and thinly sliced lemon simmered until thick and glossy. No pectin needed, just patience and ripe fruit for a pure, bright preserve.

Traditional Moroccan chicken slow-simmered with saffron, smen (aged butter), and preserved lemon. The braising liquid becomes a silky, intensely flavored sauce.

Moroccan simmered chicken with preserved lemon, kalamata olives, saffron, ginger, and turmeric. Marinated overnight, then braised into a glossy golden sauce. Serve over couscous.

Rhubarb conserve with orange, lemon zest, and chopped nuts simmered until thick, glossy, and clear. A chunky fruit preserve with citrus brightness and nutty crunch for toast, scones, or gifting.

Blushing grapefruit marmalade turns ruby red grapefruit and lemon into a pink-blush preserve with bittersweet citrus depth. A traditional small-batch marmalade with liquid pectin set.

Moroccan tomato and roasted green pepper salad from Fez with cumin, paprika, preserved lemon, and olive oil. A smoky, bright North African appetizer or side dish.

Lemon tomato relish turns end-of-summer tomatoes into a sweet-tart preserve with bright lemon zest, juice, sugar, and liquid pectin. A spreadable, jelly-like condiment for cheese boards, toast, or roasted meats.

Mango jam: a sunny tropical preserve made with fresh mango pulp, lemon juice, and powdered pectin. Sweet, chunky, and ready to brighten toast through the whole off-season.

A squirt of fresh lemon juice, a dusting of powdered sugar, and FAR too much pricot preserves on top makes it a fantastic breakfast...

Plum conserve with lemon, cinnamon, raisins, and walnuts. Old-fashioned chunky preserve thicker than jam, perfect for cheese boards, scones, or roast pork accompaniment.