678 preserf recipes

Homemade red pepper jelly with sweet bell peppers, apple cider vinegar, chili powder, and liquid pectin. A sweet-tangy preserve perfect over cream cheese appetizers.

Home-canned rabbit stew: deboned rabbit meat with potatoes, carrots, celery, onions and peas, preserved in jars for a hearty pantry stew anytime. Old-school homesteader cooking.

Sweet spiced crabapple pickles simmered in a cinnamon and clove syrup with vinegar and sugar, then canned in jars. An old-fashioned preserve that's tart, warm, and festive.

Homemade ripe grape jam made from fresh grapes with liquid pectin. Skins are crushed and pulp is sieved to remove seeds for a smooth, intensely fruity preserve.

Restaurant-style plum chutney with blood plums, apples, currants, ginger, curry powder, and brown sugar. A big-batch preserve that improves with age. Great for gifting.

Kolachkes are Polish-American cream cheese cookies: a tender butter-and-cream-cheese dough wrapped around fruit jam, walnut, or sweet cheese filling. Rolled in powdered sugar instead of flour.

Moroccan chicken tagine with green olives, preserved lemon wedges, and saffron. Slow-simmered until fall-off-the-bone tender with a rich reduced sauce.

Green tomato relish turns end-of-season unripe tomatoes into a tangy-sweet preserve spiced with allspice, cloves, mustard, and celery seed. Salted overnight to draw water, then simmered with brown sugar, vinegar, and lemon. Cans up beautifully.

Georgia peach conserve slow-simmered with orange, lemon, raisins, and chopped pecans. A Southern fruit preserve with citrus brightness and nutty crunch, sealed in sterilized jars.

Plums in Port preserves whole plums in a cinnamon-orange syrup spiked with tawny port wine. A stunning canned fruit for cheese boards, desserts, and holiday gifts.

Prune Buns are old-fashioned yeasted sweet buns filled with prune preserves - built on an overnight sponge starter and a butter-rich dough, finished with powdered sugar.

Traditional lemon marmalade with just two ingredients: thinly sliced lemons and sugar. Bittersweet, glossy, and laced with suspended citrus peel. A classic breakfast preserve.

Homemade oatmeal wheat germ dog biscuits with whole wheat flour, molasses, and evaporated milk. Baked low and slow until crunchy. No preservatives, just real ingredients.

Old-fashioned eggplant marmalade with cinnamon, nutmeg, and lemon cooked to a thick, spiced preserve. A unique canning project that turns eggplant into something like fig jam.

Fudgy chocolate raspberry brownies with a hidden layer of raspberry preserves sandwiched between rich unsweetened chocolate batter loaded with toasted walnuts.

Green tomato dill pickles canned in a vinegar brine with garlic, whole cloves, and fresh dill. A tangy, crunchy way to preserve the end-of-season garden harvest in quart jars.