303 preserving recipes

Sweet and sour green tomato pickles with brown sugar, vinegar, and a bouquet of pickling spices. The classic end-of-summer way to use up unripe tomatoes from the garden.

Stewed rhubarb is the simplest spring compote: rhubarb and sugar simmered into a tart-sweet sauce. Spoon over yogurt, ice cream, pancakes, or eat it straight from the jar.

Old-fashioned wild plum jelly made with fresh plum juice, dry fruit pectin, and sugar. A traditional grandma-style preserve with a tart-sweet edge that captures wild plums at peak season.

A fruity jelly that is perfect for Spring! Great on toast and crackers!

Mei Kwei Tao (Pickled Peaches in Red Rose Petals) recipe

Gooseberry curd made with fresh gooseberries, eggs, butter, and sugar cooked to a silky custard. A tart, floral fruit curd for filling tarts, tartlets, or spreading on scones.

Watermelon rind pickle: sweet-spiced preserves made from the often-discarded rind with cloves, allspice, vinegar, and sugar. A Southern canning tradition worth keeping.

Homemade peach chutney with brown sugar, honey, raisins, and whole spices simmered for an hour and canned in a boiling water bath. Makes 4 pints of sweet-tart preserve.

Spiced pickled peach slices preserved in white wine vinegar with brown sugar, dried chili peppers, cinnamon, cloves, and allspice. Ready after 3 weeks of curing in the jar.

Homemade sun-dried tomatoes oven-dried at low heat for 16-18 hours, then packed in olive oil with rock salt and optional rosemary or dried chilies. A pantry staple that keeps indefinitely.

Old-fashioned canned vegetable relish with ground green peppers, cabbage, onions, and carrots in a tangy vinegar brine with mustard and celery seeds. Makes 5 jars for your pantry.

Old-fashioned pear harlequin preserves with pineapple, orange, and maraschino cherries. A colorful sweet conserve with the look of stained glass in the jar.

Champagne jelly: a sparkling four-ingredient preserve with bright wine flavor and a clear, jewel-toned set. Brilliant on a cheeseboard or glazing roast chicken.

Pickled kohlrabi with carrots, garlic, and dill: a crunchy, tangy refrigerator pickle with mustard and dill seed, ready in 3 to 4 days. No canning required, just a jar and a fridge shelf.

Indian carrot and yogurt relish (raita) with blanched shredded carrots, cumin, chili, and onion. A cool, tangy condiment ready in minutes.

No sophisticated baking skills required, surprisingly delicious and super easy to make. Feel free to use other berries or fruits, fresh or frozen both work.