401 preserf recipes

German-style baked red cabbage layered with tart Granny Smith apples, seedless grapes, and onion, braised in red wine until tender and sweet. A hearty vegetable side dish that fills your kitchen with warmth.

Refrigerated biscuit dough is used in this recipe. Fill with your favorite jam or preserves, if you like.

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.

Traditional English orange marmalade with oranges, grapefruit, and lemon. Bittersweet citrus preserve, perfect on toast or scones. Three-citrus old-world recipe.

Classic slow-cooked apple butter with cinnamon, cloves, and nutmeg simmered for 4 hours in the oven or crockpot for thick, spreadable preserve.

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.

Frozen pudding made with vanilla ice cream, chopped walnuts, and preserved fruits, served with a creamy royal grape sauce. A vintage frozen dessert with an elegant custard topping.

Sri Lankan sweet mango chutney cooks sliced mangoes with sugar, vinegar, mustard seeds, cardamom, and sultanas into a sticky, spiced preserve. Pairs with curries, grilled meats, and cheese boards.

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.

This recipe tastes exactly like the original Kentucky Fried Chicken coleslaw but without the slightly bitter preservative aftertaste. It's easy to make with a food processor and it's very economical.

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.

Hearty Cantonese soup with gelatinous pigs' tails, tender peanuts, and preserved turnip simmered for hours. This traditional comfort soup is rich, nourishing, and deeply savory.

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.