411 preserving recipes

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.

Hungarian pastry cookies made with a flaky sour cream dough, filled with prune lekvar or apricot preserves, folded into pockets, and dusted with powdered sugar.

Breakfast pizza spreads apricot or peach preserves over a Bisquick crust and tops with breakfast sausage slices for a sweet-and-savory morning meal. Five ingredients, 38 minutes.

Rhubarb raisin crumble topped with maple walnut granola, sweetened with strawberry preserves and orange zest. A naturally sweetened, no-fuss spring dessert baked from a cold oven.

Chinese hot orange soup made with fresh-squeezed orange juice, rock sugar, and preserved ginger, lightly thickened with cornstarch. Served warm with citrus slices and cream wafers.

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.

Fresh Bartlett pears cored, stuffed with minced Chinese dates and orange honey, then gently steamed until tender. A traditional Chinese dessert with just three ingredients that's elegant and naturally light.

Italian nut ball cookies coated in chopped pistachios with a jelly-filled center. Almond extract and vanilla give these thumbprint cookies classic Italian bakery flavor.

Slightly potted cocktail franks simmer in a bourbon-spiked sweet-and-tangy sauce of chili sauce, brown sugar and Dijon. A retro chafing-dish party appetizer that disappears off the toothpicks fast.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

This is one of my favorite recipe, very easy to make, and tastes very well.

Yalanchi sarma, the traditional Armenian meatless dolma with rice, tomatoes, dried mint, allspice, and lemon juice, simmered in grape leaves until tender. A classic cold mezze dish.

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.

Santa's Thumbprint cookies with oats, brown sugar, and chopped nuts rolled on the outside, filled with jelly. A festive holiday cookie recipe that makes 3 dozen.

Fresh apricots cooked down with raisins, onions, and warming spices into a thick, tangy chutney that needs at least a month to age before serving.

Italian-style pickled artichokes preserve tender artichoke hearts in herbed olive oil with garlic, bay, basil, oregano, and optional chiles after a two-stage vinegar cure.