303 preserving recipes

This is a wonderful pie, very chocolate flavor, and all the ingredients are very well to cook this recipe.

Sweet fruit salsa with kiwi, strawberries, raspberries and cinnamon sugar baked tortilla chips. Fun party appetizer that works as dessert too.

Traditional Chinese rice porridge simmered until thick and creamy. This comforting congee with ginger and tangerine peel is endlessly customizable with toppings and proteins.

Chinese-style vegetarian broth made with dried shiitake mushrooms, Sichuan preserved vegetables, scallions, and both light and dark soy sauce. A rich, savory base for soups and stir-fries.

Beer-battered fried shrimp with a sweet and tangy apricot dipping sauce. The paprika-spiced batter rests for 30 minutes to create an extra crispy, golden crust.

Turkey Waldorf salad with diced turkey breast, apples, celery, and raisins tossed in a yogurt-apricot-Dijon dressing. A lighter post-Thanksgiving leftover riff on the classic Waldorf.

Seasoned lamb chops are seared in hot skillet, then coated and served with a delicious apricot mixture.

Asian-style beef and couscous with flank steak in an apricot-ginger sauce, bell peppers, and mushrooms. A sweet-savory microwave meal with crisp-tender vegetables.

German-style baked red cabbage layered with tart Granny Smith apples, seedless grapes, and onion, braised in red wine until tender and sweet. A hearty vegetable side dish that fills your kitchen with warmth.

Traditionally a dessert, these delicious filled pancakes may also be served at brunch.

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

Classic slow-cooked apple butter with cinnamon, cloves, and nutmeg simmered for 4 hours in the oven or crockpot for thick, spreadable preserve.

Traditional Irish ginger marmalade made with bitter Seville oranges, lemons, fresh ginger root, and preserved ginger. A bittersweet, spicy preserve that's worth the slow simmer.

Sweet gherkin pickles made the old-fashioned way with a four-day brine and gradual sugar buildup. Crisp, spiced cucumber pickles preserved with cinnamon, allspice, mustard, and clove for the pantry shelf.

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.