92 preserved lemon recipes

Homemade cherry butter with pitted cherries, crushed pineapple, and lemon juice cooked low and slow until thick and spreadable. A fruity preserve for toast, biscuits, and more.

Kythoni peltes is a traditional Greek quince jelly scented with rose geranium leaves and lemon juice. A slow, old-world preserve that turns jewel-pink as it sets.

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 pineapple rhubarb marmalade with chopped figs and lemon. A spring preserve that captures peak rhubarb season in jars. Sweet, tart, and built for biscuits or buttered toast.

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.

Aunt Bunny's Stuffing combines apple, orange, pineapple, water chestnuts, and preserved ginger with raw sausage and 13 herbs and spices for a holiday turkey stuffing that's genuinely unlike any other.

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.

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.

Sweet watermelon rind preserves made with a lime water soak, lemon, and ginger in a simple sugar syrup. A two-day heritage canning project that transforms scraps into glistening jars of gold.

Transform vibrant yellow tomatoes into a sweet, tangy preserve with hints of lemon, ginger, and warm spices. Perfect for spreading on toast, pairing with cheese, or gifting to friends. This recipe yields a beautifully translucent jam with a thick, glossy syrup.

A perfect marriage of the two--a most delightful, fruity, tropical jam with a citrusy tang.

Layered avocado terrine with Dijon mustard and whipped cream, sliced and served with poached shrimp and a fresh basil tomato cream sauce. A showstopping chilled appetizer for special occasions.