1,623 preser recipes

I roasted cauliflower with 1 each sliced yellow and red onions, which came out delicious with the nice caramelization. The tomato sauce was so flavorful, olives added some depth. I used parmesan cheese, and it enhanced the overall flavor.

Roasting concentrates the flavour and the roasted garlic doubles up on the depth of flavours. The portobello mushrooms add a meaty texture, and pine nuts add a nutty highlight.

Homemade ripe plum jelly made with liquid pectin and fully ripened fruit for a deep, sweet spread that sets beautifully every time. A classic preserving recipe with just five ingredients.

Old-fashioned cranberry conserve with raisins, diced orange pulp, and chopped nuts simmered until thick and jammy. A generous holiday preserve for gifting or spreading on toast.

Miso and garlic roasted tofu, crusty and crunchy croutons with miso-garlic dressing give this classic caesar salad tangy and scrumptious taste.

A simple, no-frills biscotti recipe. My mother gave this recipe to me. It's easy, quick, easy, and one of my preferred Italian cookie recipes.

Poached nectarines in raspberry Cointreau syrup with a caramelized sugar base. An elegant preserved fruit dessert served with mascarpone that keeps refrigerated for 2 weeks.

Trifle cheesecake on a coconut macaroon crust with sweet sherry, sour cream, and a strained raspberry preserve topping. Finished with whipped cream and slivered almonds.

Hill Country pickled peaches preserved in a sweet vinegar syrup with cinnamon sticks, whole cloves, ginger, and white pepper. A Texas tradition for canning season.

Spiced rhubarb preserve with cinnamon, allspice, and apple cider vinegar simmered into a thick, tangy spread. A versatile condiment for ham glaze or biscuit topping.

Fruit chili relish combines tomatoes, peaches, apples, onions, and red peppers cooked down with pickling spices and cider vinegar. A sweet-tangy preserve for canning.

Old-fashioned pear conserves with ground lemon, orange, and raisins cooked down with sugar until thick. No pectin needed for this chunky, citrus-bright preserve.

Three-ingredient shortbread dough shaped three ways: classic wedges, thumbprint cookies with fruit preserves, and pecan spice triangles with vanilla icing. One dough, three desserts.

Microwave rum cake with devil's food layers soaked in rum, apricot preserves in the middle, and fluffy Italian-style meringue frosting. Retro dessert, updated speed.

English toast turns split English muffins into baked French toast, soaked in a cinnamon-vanilla custard and baked cut-side-down in butter until golden and crisp. A hands-off, crowd-sized breakfast, no skillet flipping.

Quick white cake made with oil instead of butter and egg whites only. A tender, snow-white cake perfect for filling with jelly, preserves, or lemon curd.