364 preserving recipes

Old-fashioned crab-apple butter made with just two ingredients: fresh crabapples and sugar, simmered down into a thick, rosy spread. A Fall preserving classic ready in 30 minutes.

Rhubarb marmalade brightened with orange and lemon zest, set with liquid pectin for a tangy-sweet spread. A quick stovetop preserve that captures spring rhubarb at its peak.

Pickled grapes in a sweet vinegar syrup, packed on the stem into sterilized jars. A vintage three-ingredient preserve that doubles as an elegant garnish for cheese boards.

Old-fashioned spiced peaches preserved whole in a brown sugar and vinegar syrup with cinnamon, cloves, and allspice. A Pennsylvania Dutch canning tradition.

Green tomato relish turns end-of-season unripe tomatoes into a tangy-sweet preserve spiced with allspice, cloves, mustard, and celery seed. Salted overnight to draw water, then simmered with brown sugar, vinegar, and lemon. Cans up beautifully.

Sweet spiced crabapple pickles simmered in a cinnamon and clove syrup with vinegar and sugar, then canned in jars. An old-fashioned preserve that's tart, warm, and festive.

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.

Raspberry meringue cookies piped into rosettes and baked low and slow until crisp. Light as air with real raspberry preserves folded into the meringue.

Plum conserve with lemon, cinnamon, raisins, and walnuts. Old-fashioned chunky preserve thicker than jam, perfect for cheese boards, scones, or roast pork accompaniment.

Sweet pickled figs preserved in a sugar and vinegar syrup with whole cinnamon, allspice, and cloves. A classic Southern canning recipe for ripe figs.

Homemade ripe plum jelly made with liquid pectin and fully ripened fruit for a deep, sweet spread that sets beautifully every time. A classic preserving recipe with just five ingredients.

Spiced pickled fruit preserves peaches, pears, or crabapples in a cinnamon and clove spiced vinegar syrup. An old-fashioned Southern-style sweet pickle that shines alongside roast ham or Thanksgiving turkey.

Plum conserve with oranges and walnuts: a rich, old-fashioned preserve of plums and whole ground oranges simmered with raisins and sugar, studded with walnuts. A nutty, jammy spread for toast and cheese.

Homemade canned fruit cocktail with fresh peaches, pears, seedless grapes, and maraschino cherries in sugar syrup. A from-scratch preserving recipe that beats store-bought.

Fig preserves made with ripe figs, strawberry gelatin, and pectin for a thick, spreadable jam that seals in sterile jars. A Southern classic with only 5 ingredients.

Spiced rhubarb preserve with cinnamon, allspice, and apple cider vinegar simmered into a thick, tangy spread. A versatile condiment for ham glaze or biscuit topping.