303 preserving recipes

Grandma's three-ingredient rhubarb jam with strawberry jello for color and set. Freezer-jam method, no canning required. Macerate overnight, boil, jar, freeze.

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.

Make your mornings exciting with this tasty blackberry jam that's perfect on toast!

Blueberry jam pairs deep berries with tart rhubarb for natural pectin set, no commercial pectin needed. Traditional Scottish-style preserve with three ingredients and a simple boil.

Rhubarb strawberry jam preserves the brightest pairing of early summer in jars, with crushed strawberries, simmered rhubarb, sugar, and liquid pectin. Sweet, tart, and water-bath canned for shelf-stable storage.

Easy rhubarb jam made with just three ingredients: fresh rhubarb, sugar and a packet of Jello for instant flavor and color. No pectin, no thermometer, 20 minutes start to jar.

No-cook freezer jam with Georgia peaches and raspberries, fresh-tasting fruit set with Certo liquid pectin and lemon juice. No stove required. Ready overnight.

Spicy blueberry citrus marmalade simmers orange, lemon, and lime rinds with fresh blueberries, sugar, and a kick of crushed red pepper into a sweet-tart-spicy preserve. Made for canning and gifting.

Fig or strawberry jam cooks fresh figs and sugar with strawberry-flavored gelatin for an easy two-step preserve with a soft, spreadable set without traditional pectin.

Indian tamarind chutney (imli ki chutney) made from soaked tamarind pulp with toasted cumin, chili, and mint. The classic tangy-sweet dipping sauce for samosas, pakoras, and chaats.

Rhubarb banana jam made with just 3 ingredients and no pectin. Tart spring rhubarb meets ripe banana for a thick, tropical-leaning preserve perfect for toast or scones.

Cherry freezer jam made with finely chopped fresh cherries, sugar, lemon juice, and powdered pectin. A no-cook freezer jam with bright fresh-fruit flavor and a soft, spoonable texture.

Orange, lemon, and grapefruit marmalade slow-cooks three citrus fruits with sugar into a glossy bittersweet preserve. British-style marmalade with no commercial pectin needed.

Tangy, sweet Japanese-style pickled carrots, thinly sliced or julienned, ready in hours. Perfect as a side for sushi, rice bowls, grilled meats or for wraps.

A perfect marriage of the two--a most delightful, fruity, tropical jam with a citrusy tang.

Apricot marmalade made from dried apricots soaked overnight, simmered to a smooth pulp, then cooked with sugar and cinnamon. A four-ingredient classic preserve with a deep amber color.