134 preserf recipes

We use lemon all the time, of course not just because it looks cute, also it enhances flavor of our dish. We use the whole lemon to make these delicious pickles, from the peel to the juice.

Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.

Carrot and rhubarb preserve combines pureed sweet carrots with tart sliced rhubarb. A three-ingredient old-country jam with vibrant color and a bright sweet-tart flavor.

Moroccan lamb tagine with fresh artichoke hearts, preserved lemons, olives, and saffron. A slow-braised North African classic with bright, briny citrus finish.

If you run out of preserved lemons, or decide on just a few day's notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat's wife. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency.

Favourite Moroccan Chicken with Preserved Lemons recipe

Moroccan-inspired roast chicken with preserved lemon rubbed under the skin and braised over carrots, celery, and onion in chicken broth. The citrus perfumes the meat while the vegetables catch all the pan drippings.

Japanese rice porridge (okayu) simmered with white miso, silky tofu, umeboshi plums, spinach, and napa cabbage. Warm, soothing, and soul-restoring on cold days.

Cherry pineapple jam combines pitted sweet cherries and crushed pineapple in an old-fashioned sun-finished preserve. Just three ingredients, no pectin needed.

Homemade cherry and raspberry jam with citrus zest and a hint of almond extract. A no-pectin small-batch preserve that captures peak summer fruit in glossy, ruby-red jars.

Fruit-sweetened strawberry jam: a refined-sugar-free freezer jam thickened with apple-grape juice concentrate and orange juice. Bright, fresh-tasting strawberry preserves in 30 minutes.

Old-fashioned orange lemon marmalade with whole fruit, water, and sugar. The traditional 3-day method that yields a glossy, bittersweet preserve perfect for toast.

Put some fruit into your mornings with this jam that is scrumptious on toast.

Indian tamarind chutney (imli ki chutney) made from soaked tamarind pulp with toasted cumin, chili, and mint. The classic tangy-sweet dipping sauce for samosas, pakoras, and chaats.

Tangy, sweet Japanese-style pickled carrots, thinly sliced or julienned, ready in hours. Perfect as a side for sushi, rice bowls, grilled meats or for wraps.

Strawberry gooseberry jam combines tart gooseberries with sweet strawberries and sugar for a perfectly balanced no-pectin jam. Three-ingredient old-fashioned summer preserve.