358 preserf recipes

Watermelon rind pickle: sweet-spiced preserves made from the often-discarded rind with cloves, allspice, vinegar, and sugar. A Southern canning tradition worth keeping.

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.

Homemade peach chutney with brown sugar, honey, raisins, and whole spices simmered for an hour and canned in a boiling water bath. Makes 4 pints of sweet-tart preserve.

Spiced pickled peach slices preserved in white wine vinegar with brown sugar, dried chili peppers, cinnamon, cloves, and allspice. Ready after 3 weeks of curing in the jar.

Homemade sun-dried tomatoes oven-dried at low heat for 16-18 hours, then packed in olive oil with rock salt and optional rosemary or dried chilies. A pantry staple that keeps indefinitely.

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.

Indian carrot and yogurt relish (raita) with blanched shredded carrots, cumin, chili, and onion. A cool, tangy condiment ready in minutes.

Old-fashioned pear harlequin preserves with pineapple, orange, and maraschino cherries. A colorful sweet conserve with the look of stained glass in the jar.

Quick, easy pantry ingredients that come together for a delicious breakfast. Apricot and brandy filled crêpes, yummy has never been so simple.

Champagne jelly: a sparkling four-ingredient preserve with bright wine flavor and a clear, jewel-toned set. Brilliant on a cheeseboard or glazing roast chicken.

Orange jelly made with frozen orange juice concentrate, lemon juice, and Certo liquid pectin. A quick no-cook jelly that sets in jars without any boiling water bath processing.

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.

Bubbly ginger ale poured over scoops of strawberry ice cream and crowned with whipped cream and strawberry preserves. A pink, fizzy Valentine's Day treat ready in 10 minutes.

Rose petal jam from fragrant red cabbage roses, sugar syrup, and a squeeze of lemon. An old-world floral preserve with the perfume of a summer garden in every spoonful.

Mei Kwei Tao (Pickled Peaches in Red Rose Petals) recipe

No sophisticated baking skills required, surprisingly delicious and super easy to make. Feel free to use other berries or fruits, fresh or frozen both work.