126 preserf recipes

Cherry freezer jam made with finely chopped fresh cherries, sugar, lemon juice, and powdered pectin. A no-cook freezer jam with bright fresh-fruit flavor and a soft, spoonable texture.

Orange, lemon, and grapefruit marmalade slow-cooks three citrus fruits with sugar into a glossy bittersweet preserve. British-style marmalade with no commercial pectin needed.

This makes a spectacular breakfast jam spread on toast, or as a topping for ice cream or banana muffins.

Pickled green tomatoes with fresh dill, garlic, celery, and green pepper in a hot vinegar brine. A tangy, crunchy refrigerator pickle ready in 4 weeks using end-of-season tomatoes.

Old-fashioned wild plum jelly made with fresh plum juice, dry fruit pectin, and sugar. A traditional grandma-style preserve with a tart-sweet edge that captures wild plums at peak season.

Raspberry-rose geranium vinegar with fresh raspberries and scented geranium leaves steeped in red wine vinegar for two weeks. A fragrant, floral infused vinegar for salads and gifts.

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

Quick rhubarb mint chutney with lemon juice, sugar, and onion. Tangy-sweet condiment for lamb, ready in 30 minutes. Make up to 2 days ahead and refrigerate.

Homemade garlic dill pickles canned with fresh dill heads, whole garlic cloves, and a kick of red pepper flakes. Crisp, tangy deli-style pickles that keep on the pantry shelf.

Old-fashioned heart of palm pickles with mustard, turmeric and cider vinegar. Bright yellow tropical pickle relish for canning, with sweet-tangy Southern flavor.

Homemade chili sauce for canning with ripe tomatoes, sweet and hot peppers, pickling spices, and vinegar reduced by half. A classic preserved condiment processed in a boiling water bath.

Open face apple tart with overlapping Golden Delicious slices, apricot glaze, and a buttery pastry shell. The classic French tarte aux pommes done simply at home.

Preserved blueberries in orange liqueur syrup with fresh lavender flowers, canned in a boiling water bath. Spoon over vanilla ice cream, fold into yogurt, or gift a jar to someone who deserves something truly special.

This deliciously fruity strawberry-kiwi pie is made with fresh strawberries and kiwi fruit. It melts in your mouth...

Brighten up your mornings with these delicious muffins that are perfect to take with you to work.

Green tomato and Granny Smith apple chutney with ginger, mustard seeds, and warm spices. A tangy, spiced preserve for using up end-of-season unripe tomatoes.