577 preser recipes

Sweet gherkin pickles made the old-fashioned way with a four-day brine and gradual sugar buildup. Crisp, spiced cucumber pickles preserved with cinnamon, allspice, mustard, and clove for the pantry shelf.

Homemade fig jam with fresh figs, sugar, and lemon juice. A classic four-ingredient preserve, water-bath canned for shelf-stable storage. The Mediterranean breakfast staple.

Blueberry or huckleberry jam uses liquid pectin and lemon for a quick-set traditional preserve. Two-minute hard boil delivers glossy deep-purple jam by the half-dozen jars.

Cherry jam simmers pitted sweet cherries with sugar into a thick, glossy preserve in just two ingredients. A classic small-batch summer canning project, no commercial pectin needed.

Apricot lite jam combines dried apricots with crushed pineapple and fresh orange for a tropical twist on a classic preserve. Less sugar than traditional jam, with citrus brightening the flavor.

Rhubarb jam with Chinese five-spice, crystallized ginger, and a whisper of hot sauce. Tart-sweet preserve with warm spice and gentle heat, perfect on toast or alongside roast pork.

Old-fashioned orange marmalade simmers thin-sliced unpeeled oranges and lemons in water for 24 hours, then boils with sugar in small batches for sparkling jellied preserves. Heritage British-style recipe.

Opal Deneke's fig jam with ripe figs, pineapple, lemon juice, and warm spices like cinnamon, cloves, and allspice. Old-Southern hand-me-down preserve perfect for biscuits, cheese boards, or holiday gifting.

Make your own delicious sandwich by using these a few fresh ingredients, and it is so quick and easy!

Traditional Irish ginger marmalade made with bitter Seville oranges, lemons, fresh ginger root, and preserved ginger. A bittersweet, spicy preserve that's worth the slow simmer.

A vibrant, tangy red currant jelly perfect for spreading on toast, pairing with meats, or gifting. This clear, jewel-like preserve is made by simmering fresh red currants with lemon and cloves, then straining and sweetening the juice to create a smooth, set jelly.

No-bake walnut chocolate rum balls rolled in cocoa powder. Made with grated milk chocolate, chopped walnuts, powdered sugar, and real rum. A rich holiday candy ready in 15 minutes, makes 2 1/2 dozen.

Rhubarb raisin crumble topped with maple walnut granola, sweetened with strawberry preserves and orange zest. A naturally sweetened, no-fuss spring dessert baked from a cold oven.

It's a simple dish but has lots of delicious flavors. Garlic and lemon zests are cooked in butter-olive oil mixture with additional fresh lemon juice really make this dish heavenly tasty and refreshing. You can sprinkle whatever nuts you have on hand or you prefer on top.

When making smoothies, use the whole fruit or vegetable and blend in a good high powered blender (Vitamix and Blendtec are two of the best ones). Fresh fruits and vegetables contain large amounts of soluble and insoluble fibre which will help keep blood sugars stable and keep you full for longer. The combination of ingredients in this smoothie makes it an ideal breakfast as it contains protein, fibre, omega-3 fatty acids and probiotics for healthy digestion.

I used to live near Half Moon Bay and remember the Pumpkin Festival well. This recipe does a fitting tribute to the place and the fruits of the harvest. Yum...I'm smelling the loaves bake as I write... My personal preference is to decrease the oil and sugar slightly, but others will enjoy the richness and sweetness as is.