411 preserving recipes

Homemade red pepper jelly with sweet bell peppers, apple cider vinegar, chili powder, and liquid pectin. A sweet-tangy preserve perfect over cream cheese appetizers.

Traditional lemon marmalade with just two ingredients: thinly sliced lemons and sugar. Bittersweet, glossy, and laced with suspended citrus peel. A classic breakfast preserve.

Mango jam: a sunny tropical preserve made with fresh mango pulp, lemon juice, and powdered pectin. Sweet, chunky, and ready to brighten toast through the whole off-season.

Iceberg tomato pickles made from green tomatoes soaked in lime water, then preserved in a sweet spiced vinegar syrup with cloves, allspice, and cinnamon. A classic Southern canning recipe.

Tender sugar cookies filled with apricot preserves and sealed like hand pies, with a hint of nutmeg in the dough for warm spice.

Asparagus and beef stir-fry with Chinese fermented black beans, garlic, ginger, and oyster sauce. A classic Cantonese wok dish that comes together in under 5 minutes once the prep is done.

A sweet-and-tangy canned squash relish with green tomatoes, bell peppers, onions, mustard seeds, and celery seeds in a vinegar-sugar brine. A farmhouse preserve that turns garden surplus into jars of condiment gold.

Old-fashioned pear conserves with ground lemon, orange, and raisins cooked down with sugar until thick. No pectin needed for this chunky, citrus-bright preserve.

Old-fashioned watermelon honey preserve made from the white rind, slow-cooked with sugar, lemon, and fresh ginger into a thick, golden spread. A heritage canning recipe worth reviving.

Rhubarb, rose, and strawberry jam macerates rhubarb and small berries with sugar overnight, then boils with scented rose petals and lemon juice for a floral, blush-pink English preserve.

Old-fashioned pickled red cabbage with a sweet spiced vinegar brine of celery seed, mace, allspice, and cinnamon. A Pennsylvania Dutch-style preserve that keeps for months.

Green tomato and onion pickles with mustard seeds, allspice, and cloves in a sweet cider vinegar brine. A classic canning recipe that preserves end-of-season unripe tomatoes into tangy, spiced pickles.

Sweet pickled cherry tomatoes simmered in a thick sugar syrup with fresh ginger, lemon juice, and lemon rind until jewel-like and transparent. Makes 6 pints of gorgeous homemade preserves.

English cucumber and ginger conserve macerates sliced cucumber in sugar, then simmers the syrup with bruised ginger root for a translucent, spiced preserve. An old British country jam for cheese boards and tea.

Homemade apple-pear butter with orange juice and orange zest, slow-cooked until thick and spreadable, then canned in a boiling-water bath. A classic fall preserve that keeps for months.

Pickled bell pepper strips preserved in a sweet vinegar brine with garlic and pickling salt. Home canning recipe for crunchy, sweet-tart pepper pickles. Perfect for sandwiches, charcuterie, or condiments.