667 preserf recipes

Old-fashioned watermelon honey preserve made from the white rind, slow-cooked with sugar, lemon, and fresh ginger into a thick, golden spread. A heritage canning recipe worth reviving.

Rhubarb, rose, and strawberry jam macerates rhubarb and small berries with sugar overnight, then boils with scented rose petals and lemon juice for a floral, blush-pink English preserve.

Russian torte: a yeast-leavened pastry layered with cinnamon-walnut filling and apricot preserves, then crowned with meringue and sugared nuts. The Old World dessert that disappears at every gathering.

Old-fashioned pickled red cabbage with a sweet spiced vinegar brine of celery seed, mace, allspice, and cinnamon. A Pennsylvania Dutch-style preserve that keeps for months.

Green tomato and onion pickles with mustard seeds, allspice, and cloves in a sweet cider vinegar brine. A classic canning recipe that preserves end-of-season unripe tomatoes into tangy, spiced pickles.

Sweet pickled cherry tomatoes simmered in a thick sugar syrup with fresh ginger, lemon juice, and lemon rind until jewel-like and transparent. Makes 6 pints of gorgeous homemade preserves.

English cucumber and ginger conserve macerates sliced cucumber in sugar, then simmers the syrup with bruised ginger root for a translucent, spiced preserve. An old British country jam for cheese boards and tea.

Homemade apple-pear butter with orange juice and orange zest, slow-cooked until thick and spreadable, then canned in a boiling-water bath. A classic fall preserve that keeps for months.

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.

Pickled bell pepper strips preserved in a sweet vinegar brine with garlic and pickling salt. Home canning recipe for crunchy, sweet-tart pepper pickles. Perfect for sandwiches, charcuterie, or condiments.

Traditional German Rumtopf: a layered preserve of summer fruits, sugar, and rum that builds up over the season and matures into a boozy Christmas dessert by winter.

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.

Herbed tomato spaghetti sauce with fresh tomatoes, mushrooms, red wine, aniseed, and four fresh herbs added at the end to preserve their bright flavor. A vegetarian sauce simmered from scratch.

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.

Old-fashioned grape conserve simmered with sugar, lemon, and chopped nuts until thick and spreadable. A classic fruit preserve that goes beyond basic jam with added texture and citrus brightness.

Pumpkin spice bread baked inside canning jars for shelf-stable giftable loaves. Warming cinnamon, clove, ginger, and raisins meet real pumpkin puree in a self-preserving oven-to-jar bake.