146 preserved lemon recipes

A show-stopping layered meringue cake with toasted almond dacquoise, caramel-orange buttercream filling, and glazed orange slices. A French patisserie masterpiece for special occasions.

Mrs. Johnson's peach preserves boil ripe sliced peaches in clear sugar syrup with lemon extract for old-fashioned Texas-style preserves. Spoon over biscuits or warm over vanilla ice cream.

Harvest apricot preserves cook a big batch of ripe apricots with sugar and lemon juice to setting point, then jar and seal with rum-dipped cellophane tops. An old-world summer preserve.

Microwave cherry preserves cook fresh pitted cherries with sugar, lemon, pectin, and a whisper of almond extract entirely in the microwave. Glossy, ruby-red preserves in 20 minutes of cook time. Small-batch canning made simple.

Traditional English orange marmalade with oranges, grapefruit, and lemon. Bittersweet citrus preserve, perfect on toast or scones. Three-citrus old-world recipe.

Old-fashioned nectarine and raspberry preserves with whole fruit suspended in a glossy, lightly thickened syrup. No commercial pectin, just sugar, lemon, and time.

No-cook peach freezer jam with mashed fresh peaches, sugar, liquid pectin, and lemon juice. Stovetop-free preserve that tastes like ripe summer peaches all year round.

Green tomato jam: tart-sweet preserve made with unripe tomatoes, lemon, sugar, and water. Old-fashioned garden-rescue jam that uses up the last of the season's tomatoes.

Blueberry or huckleberry jam uses liquid pectin and lemon for a quick-set traditional preserve. Two-minute hard boil delivers glossy deep-purple jam by the half-dozen jars.

Homemade fig jam with fresh figs, sugar, and lemon juice. A classic four-ingredient preserve, water-bath canned for shelf-stable storage. The Mediterranean breakfast staple.

Blueberry jam infused with Sambuca licorice liqueur and lemon zest, sealed with whole coffee beans in each jar. Italian-inspired homemade preserves with a gentle anise note.

Three-ingredient seedless blackberry preserves with equal parts berries and sugar plus a splash of lemon juice. Old-school maceration method gives deep berry flavor without added pectin.

Red tomato preserves made the old-fashioned way: whole peeled tomatoes steeped overnight in sugar, then simmered with thinly sliced lemon until the syrup runs clear and thick. A vintage canning classic.

Old-fashioned orange marmalade simmers thin-sliced unpeeled oranges and lemons in water for 24 hours, then boils with sugar in small batches for sparkling jellied preserves. Heritage British-style recipe.

Peach apricot preserve combines summer stone fruit with plums and lemon juice into a small-batch jam with no added pectin. Perfect for spreading on toast, swirling into yogurt, or gifting in jars.

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.