126 preserf recipes

Pickled pumpkin with cinnamon, ginger, allspice, cloves, and orange juice in a sweet vinegar brine. A unique fall preserve that's perfect for canning and gifting.

Fruit chili relish combines tomatoes, peaches, apples, onions, and red peppers cooked down with pickling spices and cider vinegar. A sweet-tangy preserve for canning.

Old-fashioned pear conserves with ground lemon, orange, and raisins cooked down with sugar until thick. No pectin needed for this chunky, citrus-bright preserve.

Microwave rum cake with devil's food layers soaked in rum, apricot preserves in the middle, and fluffy Italian-style meringue frosting. Retro dessert, updated speed.

Classic British Bakewell tart with homemade shortcrust pastry, a layer of strawberry jam, and a rich ground almond filling baked until deep golden. A teatime essential from Derbyshire.

Homemade lemon shred marmalade with fine lemon peel and grapefruit, cooked low and slow with no added pectin. Just four ingredients for a classic citrus preserve.

Spicy pickled plums in malt-vinegar brine with red chilies, cinnamon, cloves, allspice, and mace. A British-style preserve for cold meats, cheese boards, or holiday ham.

Italian roasted peppers preserved in extra-virgin olive oil with white wine vinegar. Red, yellow, and green peppers layered in a jar for an antipasto staple and sandwich filling.

Homemade banana butter made from 10 ripe bananas, maraschino cherries, and pectin. This spreadable fruit preserve yields 8 to 9 half-pints for gifting or stocking the pantry.

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.

Old-fashioned mincemeat-style fruit preserve with prunes, dried apples, and raisins simmered with corn syrup, vinegar, and warm spices. Meatless take on traditional mincemeat for pies and tarts.

Freezer pickles preserve cucumbers, celery, bell peppers, cauliflower, and carrots in a sweet vinegar brine. No-cook, no-can pickling method that yields ready-to-eat sweet pickled vegetables. Makes 8 quarts.

Glazed raspberry fudge cake is a flourless-style chocolate cake brushed with raspberry preserves, then coated in a glossy rum-chocolate glaze. Dense, moist, and finished with fresh raspberries for the ultimate dinner-party showstopper.

Fluffy puff pasty filled with red plum and almond, after baking it comes out juicy inside and crispy outside, topped with cream and sour cream mixture, giving the extra creaminess!