Preserf recipe collection

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.

Poppy seed bread with almond and vanilla, finished with a tangy orange-nutmeg glaze. Tender quick bread that doubles as a holiday gift baked in canning jars.

Rhubarb pineapple conserve with fresh oranges and blanched almonds. A tangy-sweet preserve perfect for toast, scones, or a homemade gift jar.

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.

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.

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.

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.

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