149 preserved lemon recipes

Opal Deneke's fig jam with ripe figs, pineapple, lemon juice, and warm spices like cinnamon, cloves, and allspice. Old-Southern hand-me-down preserve perfect for biscuits, cheese boards, or holiday gifting.

Fig marmalade pairs ripe summer figs with chopped oranges and tender lemon slices for a glossy, jewel-toned preserve. Just four ingredients, no added pectin needed. Spreads beautifully on toast, brilliant on a cheese board.

A vibrant, tangy red currant jelly perfect for spreading on toast, pairing with meats, or gifting. This clear, jewel-like preserve is made by simmering fresh red currants with lemon and cloves, then straining and sweetening the juice to create a smooth, set jelly.

Moroccan chicken tagine with green olives, preserved lemon wedges, and saffron. Slow-simmered until fall-off-the-bone tender with a rich reduced sauce.

Traditional Irish ginger marmalade made with bitter Seville oranges, lemons, fresh ginger root, and preserved ginger. A bittersweet, spicy preserve that's worth the slow simmer.

Citron preserves, a spiced lemon and raisin conserve simmered with sugar, cinnamon and clove until thick and glossy. A small-batch, no-pectin preserve to spread on toast or spoon alongside cheese.

Homemade maraschino cherries preserved in sugar syrup with almond extract and lemon juice. A three-day canning project for bright red cocktail cherries without artificial preservatives.

Greek fig preserves (syko glyko) made with whole green figs stuffed with blanched almonds and simmered in lemon-scented syrup. Traditional spoon sweet for coffee service.

Rhubarb and fig preserves made by macerating rhubarb in sugar overnight, then boiling with chopped figs, lemon juice, and lemon rind until thick and clear. A sweet-tart spread for toast.

Homemade dried fig jam spiked with dark rum and ground cardamom. Rehydrated figs simmered with lemon and sugar produce a thick, honey-colored preserve that's canning-ready and irresistible on warm toast.

Traditional lemon marmalade with just two ingredients: thinly sliced lemons and sugar. Bittersweet, glossy, and laced with suspended citrus peel. A classic breakfast preserve.

Moroccan chicken braised with preserved lemons, green olives, ginger, coriander, and garlic in a fragrant broth. A one-pot North African classic with bold, bright flavors.

Bright lemon lime marmalade made from thinly sliced whole citrus fruit cooked with sugar until set. A tangy, bittersweet preserve with no added pectin needed.

Traditional Moroccan chicken slow-simmered with saffron, smen (aged butter), and preserved lemon. The braising liquid becomes a silky, intensely flavored sauce.

Moroccan simmered chicken with preserved lemon, kalamata olives, saffron, ginger, and turmeric. Marinated overnight, then braised into a glossy golden sauce. Serve over couscous.

Moroccan tomato and roasted green pepper salad from Fez with cumin, paprika, preserved lemon, and olive oil. A smoky, bright North African appetizer or side dish.