411 preserving recipes

Champagne jelly: a sparkling four-ingredient preserve with bright wine flavor and a clear, jewel-toned set. Brilliant on a cheeseboard or glazing roast chicken.

Pickled kohlrabi with carrots, garlic, and dill: a crunchy, tangy refrigerator pickle with mustard and dill seed, ready in 3 to 4 days. No canning required, just a jar and a fridge shelf.

Instead of using cake mix to make a cake, we use whole wheat pastry flour to make a tart, and we fill up the tart with sliced apples, sprinkling with some sugar, after making this delicious and healthy apple tart, we decorate with fresh blueberries and strawberries. Definitely will impress everyone, and enjoy this delicious flag apple tart without guilt.

Apricot granola sweetened with apricot preserves and honey, no oil added. Five-ingredient homemade granola with chewy clusters and bright fruit flavor.

Indian carrot and yogurt relish (raita) with blanched shredded carrots, cumin, chili, and onion. A cool, tangy condiment ready in minutes.

No sophisticated baking skills required, surprisingly delicious and super easy to make. Feel free to use other berries or fruits, fresh or frozen both work.

Meatless apple and green tomato mincemeat with golden raisins, currants, citrus zest, and warm holiday spices. A vegetarian alternative to traditional mincemeat, perfect for pies, tarts, and gift jars.

Bubbly ginger ale poured over scoops of strawberry ice cream and crowned with whipped cream and strawberry preserves. A pink, fizzy Valentine's Day treat ready in 10 minutes.

Make your own cajun style vinegar by using this simple recipe.

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.

Orange jelly made with frozen orange juice concentrate, lemon juice, and Certo liquid pectin. A quick no-cook jelly that sets in jars without any boiling water bath processing.

Homemade apricot butter with fresh apricots, orange juice, and orange zest cooked down to a thick, spreadable preserve. Properly water-bath canned for year-round pantry storage.

Cool cucumber yogurt relish with tomato, scallion, and cumin. This Indian-inspired raita comes together in 10 minutes and pairs with everything from grilled meats to spicy curries.

Watermelon rind pickle is a Southern preserve made from the white inner rind, brined for three days then simmered in spiced sweet vinegar with cinnamon, cloves, and lemon. Crisp, sweet-tart, translucent.

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

No-cook raspberry jelly using Certo liquid pectin and fresh squeezed berry juice. Set at room temperature, then store in the freezer for bright, fruity flavor all year long.