18 Delicious Preserve Recipes Creative

Welcome to a world where your pantry becomes the star of the kitchen! Our roundup of 18 Delicious Preserve Recipes is here to inspire home cooks across North America to turn simple jars of preserves into mouthwatering meals. From sweet to savory, these creative ideas will transform your preserves into dishes that delight. Ready to explore? Let’s dive into these tasty treasures together!

Strawberry Preserve with Balsamic Vinegar

Sometimes, the simplest combinations yield the most extraordinary flavors. That’s exactly what I discovered when I first tried making Strawberry Preserve with Balsamic Vinegar. It’s a recipe that reminds me of summer picnics and the joy of sharing homemade treats with friends.

Ingredients

• 2 cups fresh strawberries, hulled and sliced (ripe but firm)
• 1/2 cup granulated sugar (adjust to taste)
• 2 tbsp balsamic vinegar (aged for deeper flavor)
• 1 tbsp lemon juice (freshly squeezed for brightness)

Instructions

1. In a medium saucepan, combine the strawberries, sugar, balsamic vinegar, and lemon juice. Let the mixture sit for 10 minutes to macerate, which helps the strawberries release their juices.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking. This should take about 5 minutes.
3. Reduce the heat to low and continue to simmer for 20 minutes, stirring frequently. The preserve will thicken as it cooks. Tip: For a smoother texture, use a potato masher to lightly crush the strawberries halfway through cooking.
4. To test if the preserve is ready, place a small amount on a chilled plate. If it gels and doesn’t run, it’s done. Tip: If you prefer a thicker consistency, cook for an additional 5 minutes.
5. Remove from heat and let cool slightly before transferring to a clean jar. Tip: For best flavor, let the preserve sit overnight before serving.

What you’ll love about this preserve is its perfect balance of sweet and tangy, with the balsamic vinegar adding a sophisticated depth. Spread it on toast, swirl it into yogurt, or even pair it with cheese for an elegant appetizer.

Spicy Peach Preserve

Finally, the season for juicy, ripe peaches is here, and I couldn’t be more excited to share my favorite way to preserve their sweetness with a kick. Last summer, I stumbled upon this recipe when my peach tree was overflowing, and now, it’s a staple in my pantry. There’s something magical about the combination of sweet peaches and a hint of spice that makes this preserve a versatile condiment for everything from toast to grilled meats.

Ingredients

• 4 cups peeled, pitted, and chopped peaches (about 6-7 medium peaches)
• 2 cups granulated sugar (adjust to taste)
• 1/4 cup lemon juice (freshly squeezed for the best flavor)
• 1 tsp red pepper flakes (or adjust for more or less heat)
• 1/2 tsp cinnamon (adds a warm depth)

Instructions

1. In a large pot, combine the peaches, sugar, and lemon juice. Let the mixture sit for 30 minutes to allow the peaches to release their juices.
2. After 30 minutes, place the pot over medium heat. Bring the mixture to a boil, stirring occasionally to prevent sticking.
3. Once boiling, reduce the heat to low and simmer for 45 minutes, stirring every 10 minutes. The preserve should thicken slightly.
4. Add the red pepper flakes and cinnamon, stirring well to incorporate. Simmer for an additional 15 minutes.
5. To test if the preserve is ready, place a small amount on a cold plate. If it thickens and doesn’t run, it’s done. If not, continue simmering and test every 5 minutes.
6. Remove from heat and let cool for 10 minutes before transferring to sterilized jars.

Now, this Spicy Peach Preserve has a perfect balance of sweet and heat, with a texture that’s thick yet spreadable. Try it on a cheese board with sharp cheddar for an unexpected flavor pairing that’ll impress your guests.

Blueberry Lemon Preserve

Gathering around the kitchen to make something sweet and tangy has always been my way of unwinding after a long week. This Blueberry Lemon Preserve is my latest obsession, combining the juiciness of blueberries with the zesty kick of lemon for a preserve that’s bursting with flavor. It’s perfect for spreading on toast, swirling into yogurt, or even as a filling for pastries.

Ingredients

• 4 cups fresh blueberries (frozen works too, but fresh is best for texture)
• 1 cup granulated sugar (adjust to taste if you prefer less sweet)
• 2 tbsp lemon zest (from about 2 large lemons, for that bright flavor)
• 1/4 cup lemon juice (freshly squeezed, to avoid any bitterness)
• 1/2 tsp vanilla extract (or almond extract for a different twist)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. In a large saucepan, combine the blueberries, sugar, lemon zest, lemon juice, and salt over medium heat. Stir gently to mix.
2. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 20 minutes, stirring occasionally to prevent sticking. The blueberries will break down and the mixture will thicken.
3. After 20 minutes, remove the saucepan from the heat and stir in the vanilla extract. Let the preserve cool for a few minutes before transferring to jars.
4. While the preserve is still warm, pour it into clean jars, leaving about 1/2 inch of headspace at the top. Seal the jars tightly.
5. Let the jars cool to room temperature before storing them in the refrigerator. The preserve will thicken further as it cools.

Bright and bursting with flavor, this Blueberry Lemon Preserve is a delightful mix of sweet and tangy. The texture is perfectly spreadable, with little bursts of blueberry goodness in every bite. Try it on a warm biscuit or as a surprising twist in your morning oatmeal for a treat that feels both indulgent and refreshing.

Cherry Vanilla Preserve

Last summer, I stumbled upon the most delightful cherry vanilla preserve at a local farmer’s market, and it’s been a staple in my kitchen ever since. There’s something about the sweet tang of cherries paired with the warm, floral notes of vanilla that feels like a hug in a jar. Today, I’m sharing my take on this preserve, perfect for spooning over yogurt or slathering on toast.

Ingredients

• 4 cups fresh cherries, pitted (frozen works too, just thaw first)
• 1 cup granulated sugar (adjust to taste)
• 1 vanilla bean, split lengthwise (or 2 tsp vanilla extract for a quicker version)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 cup water (to help dissolve the sugar)

Instructions

1. In a large pot, combine the cherries, sugar, and water. Stir over medium heat until the sugar dissolves completely, about 5 minutes.
2. Add the split vanilla bean (or vanilla extract) and lemon juice to the pot. Increase the heat to medium-high and bring the mixture to a boil.
3. Once boiling, reduce the heat to low and simmer for 45 minutes, stirring occasionally. The preserve should thicken and coat the back of a spoon.
4. Remove the vanilla bean (if used) and let the preserve cool slightly before transferring to jars. Tip: For a smoother texture, you can blend half of the preserve before jarring.
5. Seal the jars and let them cool to room temperature before refrigerating. The preserve will thicken further as it cools.

Fresh out of the jar, this cherry vanilla preserve is a vibrant mix of sweet and tart, with the vanilla adding a luxurious depth. Try swirling it into oatmeal or using it as a filling for thumbprint cookies for a delightful twist.

Raspberry Rose Preserve

Craving something sweet yet sophisticated to brighten up your morning toast or afternoon tea? I recently stumbled upon the most delightful combination of raspberries and rose water in my kitchen, and the result was this enchanting Raspberry Rose Preserve. It’s a little jar of happiness that reminds me of summer picnics and my grandmother’s love for floral flavors.

Ingredients

• 4 cups fresh raspberries (frozen works too, but fresh gives a brighter flavor)
• 2 cups granulated sugar (adjust if you prefer less sweet)
• 1 tbsp rose water (start with less, you can always add more to taste)
• 1 tbsp lemon juice (for that perfect balance of sweetness and tartness)

Instructions

1. In a large, non-reactive pot, combine the raspberries and sugar. Let them sit for 30 minutes to macerate, which helps draw out the juices.
2. After macerating, place the pot over medium heat. Stir occasionally until the sugar completely dissolves, about 5 minutes.
3. Increase the heat to medium-high and bring the mixture to a boil. Use a candy thermometer to monitor the temperature; you’re aiming for 220°F, the setting point for preserves.
4. Once at 220°F, reduce the heat to low and stir in the rose water and lemon juice. Cook for another 2 minutes, then remove from heat.
5. Skim off any foam from the surface with a spoon for a clearer preserve.
6. Ladle the hot preserve into sterilized jars, leaving 1/4 inch headspace. Seal tightly and let cool to room temperature before refrigerating.

Delightfully, this preserve strikes a beautiful balance between the tartness of raspberries and the floral notes of rose. Spread it on a warm croissant, swirl into yogurt, or even use it as a filling for macarons for an elegant treat.

Apple Cinnamon Preserve

Many mornings, I find myself reaching for something sweet yet wholesome to spread on my toast, and nothing hits the spot quite like homemade apple cinnamon preserve. It’s a recipe that reminds me of autumn mornings at my grandma’s house, where the scent of apples and cinnamon would fill the air. Today, I’m sharing my go-to version that’s perfect for any time of the year.

Ingredients

• 4 cups peeled, cored, and finely chopped apples (I prefer Granny Smith for their tartness)
• 1 cup granulated sugar (adjust to taste)
• 1/4 cup water
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tsp ground cinnamon (or more if you love a stronger spice)
• 1/2 tsp vanilla extract (pure vanilla adds depth)

Instructions

1. In a large saucepan, combine the chopped apples, sugar, water, and lemon juice. Stir well to mix.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, reduce the heat to low and let it cook for about 20 minutes, or until the apples are very soft. Tip: If the mixture starts to dry out, add a little more water.
4. Use a potato masher or the back of a spoon to mash the apples to your desired consistency. I like mine with a bit of texture.
5. Stir in the ground cinnamon and vanilla extract, then cook for another 5 minutes to let the flavors meld. Tip: Taste and adjust the cinnamon or sugar if needed.
6. Remove from heat and let the preserve cool slightly before transferring to jars. Tip: For a smoother preserve, blend it briefly with an immersion blender.

Rich with the warmth of cinnamon and the natural sweetness of apples, this preserve is a versatile delight. Try it swirled into oatmeal or as a filling for thumbprint cookies for a cozy treat.

Fig and Honey Preserve

As I rummaged through my grandmother’s old recipe box, I stumbled upon a handwritten note for Fig and Honey Preserve, instantly transporting me back to summers spent in her sunlit kitchen. This preserve is not just a recipe; it’s a jar full of memories, perfect for spreading on toast or pairing with cheese.

Ingredients

• 2 cups fresh figs, stemmed and quartered (ripe but firm)
• 1 cup honey (local if possible, for depth of flavor)
• 1/4 cup water (to prevent sticking)
• 1 tbsp lemon juice (freshly squeezed, to balance sweetness)
• 1/2 tsp vanilla extract (pure, for aroma)

Instructions

1. In a medium saucepan, combine figs, honey, and water. Stir gently to mix.
2. Bring the mixture to a simmer over medium heat, then reduce to low. Cook for 20 minutes, stirring occasionally to prevent sticking.
3. Add lemon juice and vanilla extract. Continue cooking for another 10 minutes, or until the figs are soft and the mixture has thickened.
4. Remove from heat and let cool slightly. For a smoother preserve, blend with an immersion blender for a few seconds.
5. Transfer the preserve to sterilized jars, seal, and let cool completely before refrigerating.

This Fig and Honey Preserve boasts a luscious texture and a sweet, nuanced flavor with a hint of tartness. Try it dolloped over vanilla ice cream or as a glaze for roasted meats to elevate your dishes.

Orange Marmalade with Cardamom

Unbelievably, the first time I tried making orange marmalade with a hint of cardamom, it was a happy accident. I was experimenting with flavors to brighten up my morning toast, and this combination was a game-changer. Now, it’s a staple in my kitchen, especially during the citrus season.

Ingredients

• 4 large oranges (preferably organic, since we’re using the peel)
• 2 cups granulated sugar (adjust to taste)
• 1/2 tsp cardamom powder (freshly ground for the best flavor)
• 2 cups water
• 1 tbsp lemon juice (to balance the sweetness)

Instructions

1. Wash the oranges thoroughly. Using a vegetable peeler, remove the zest in wide strips, avoiding the bitter white pith.
2. Slice the peeled oranges into thin rounds, then cut each round into quarters, removing any seeds.
3. In a large pot, combine the orange pieces, zest, water, and lemon juice. Bring to a boil over medium-high heat, then reduce to a simmer for about 30 minutes, until the oranges are very soft.
4. Add the sugar and cardamom powder to the pot. Stir well until the sugar dissolves completely.
5. Increase the heat to medium and cook the mixture, stirring occasionally, for another 20-25 minutes, or until it reaches 220°F on a candy thermometer. This is the setting point for marmalade.
6. To test if the marmalade is ready, place a small amount on a cold plate. If it wrinkles when pushed with a finger, it’s done.
7. Remove from heat and let it cool slightly before transferring to sterilized jars. Seal tightly while still warm.

Golden and fragrant, this marmalade has a perfect balance of sweet and tangy with a warm hint of cardamom. Spread it on toast, swirl into yogurt, or even use it as a glaze for roasted meats to add a citrusy depth.

Blackberry Lavender Preserve

Every summer, I find myself drowning in blackberries from my backyard, and last year, I decided to try something new—blackberry lavender preserve. It turned out to be a game-changer for my morning toast and even my cheese boards. The floral hint from the lavender elevates the blackberries in a way I never imagined.

Ingredients

• 4 cups fresh blackberries (frozen works too, but fresh is best)
• 2 cups granulated sugar (adjust if you prefer less sweet)
• 1 tbsp fresh lemon juice (bottled is fine in a pinch)
• 1 tsp culinary lavender buds (make sure they’re food-grade)
• 1/2 cup water (to help dissolve the sugar)

Instructions

1. In a large pot, combine blackberries, sugar, lemon juice, and water. Stir gently to mix.
2. Let the mixture sit for 30 minutes to allow the sugar to dissolve and the berries to release their juices.
3. After 30 minutes, place the pot over medium heat. Bring to a simmer, stirring occasionally.
4. Once simmering, add the lavender buds. Continue to simmer for another 20 minutes, stirring frequently to prevent sticking.
5. Test the preserve’s consistency by placing a small amount on a cold plate. If it gels, it’s ready. If not, simmer for another 5 minutes and test again.
6. Once done, remove from heat and let cool slightly before transferring to sterilized jars.

Oh, the joy of spreading this preserve on warm, buttery toast! The texture is perfectly jammy with whole berries here and there, and the lavender adds a subtle, sophisticated flavor. Try it with goat cheese on crackers for an unexpected treat.

Pear and Ginger Preserve

Zesty and warming, this Pear and Ginger Preserve is my go-to when I want to add a little spark to my morning toast or cheese board. It’s a recipe that came to me during a chilly autumn visit to a friend’s orchard, where the pears were just begging to be paired with something spicy.

Ingredients

• 4 cups peeled, cored, and diced pears (about 6 medium pears)
• 1 cup granulated sugar (adjust to taste)
• 2 tbsp freshly grated ginger (or 1 tbsp ground ginger for a milder flavor)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 tsp ground cinnamon (optional for extra warmth)

Instructions

1. In a large, heavy-bottomed pot, combine the diced pears, sugar, grated ginger, lemon juice, and cinnamon if using. Stir well to coat the pears in sugar.
2. Let the mixture sit for 30 minutes at room temperature to allow the pears to release their juices.
3. Place the pot over medium heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
4. Once boiling, reduce the heat to low and simmer for 45 minutes, stirring every 10 minutes. The preserve is ready when it thickens and the pears become translucent.
5. For a smoother texture, use an immersion blender to puree the preserve to your desired consistency. Alternatively, leave it chunky for more texture.
6. Remove from heat and let cool slightly before transferring to sterilized jars. Seal while still warm.

Vibrant with the warmth of ginger and the sweetness of pears, this preserve is a delightful contrast on a sharp cheddar or swirled into yogurt. The texture is luxuriously thick, with just the right amount of chew from the pear pieces.

Plum and Star Anise Preserve

Remember those lazy Sunday afternoons when the kitchen becomes your playground? That’s exactly how this Plum and Star Anise Preserve came to life in mine. It’s a sweet, slightly spicy concoction that’s perfect for spreading on toast or swirling into yogurt.

Ingredients

• 2 lbs ripe plums, pitted and quartered (look for ones that are slightly soft to the touch)
• 1 cup granulated sugar (adjust based on the sweetness of your plums)
• 1/2 cup water
• 3 whole star anise (they pack a punch, so start with less if you’re unsure)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)

Instructions

1. In a large, heavy-bottomed pot, combine the plums, sugar, water, and star anise. Stir gently to mix.
2. Place the pot over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, reduce the heat to low and let it cook for about 45 minutes. The plums should break down, and the mixture will thicken. Tip: Skim off any foam that forms on the surface for a clearer preserve.
4. After 45 minutes, remove the star anise. Stir in the lemon juice and cook for another 5 minutes. Tip: The preserve should coat the back of a spoon when it’s ready.
5. Remove from heat and let it cool slightly before transferring to jars. Tip: For a smoother texture, you can blend half of the preserve and mix it back in.

Zesty and aromatic, this preserve strikes a beautiful balance between sweet and spicy. Try it layered in a parfait with granola and Greek yogurt for a breakfast that feels indulgent yet wholesome.

Tomato Basil Preserve

Zesty and vibrant, this Tomato Basil Preserve is my go-to when summer tomatoes are at their peak. I remember my grandmother’s kitchen filled with the aroma of simmering tomatoes and fresh basil, a memory that inspired me to create this preserve. It’s perfect for those who love to capture the essence of summer in a jar.

Ingredients

• 4 cups ripe tomatoes, chopped (use a mix of varieties for depth of flavor)
• 1 cup fresh basil leaves, packed (tear them slightly to release more aroma)
• 1 cup granulated sugar (adjust based on the sweetness of your tomatoes)
• 2 tbsp lemon juice (for a bright acidity)
• 1 tsp salt (enhances the tomatoes’ natural flavors)

Instructions

1. In a large pot, combine the chopped tomatoes, basil leaves, sugar, lemon juice, and salt. Stir gently to mix.
2. Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking. Tip: A wooden spoon is best for stirring as it won’t react with the tomatoes’ acidity.
3. Once simmering, reduce the heat to low and let it cook for 45 minutes, or until the mixture has thickened. Tip: To test if it’s ready, place a small amount on a cold plate; if it doesn’t run, it’s done.
4. While the preserve is cooking, sterilize your jars and lids in boiling water for at least 10 minutes to ensure they’re clean and ready.
5. Once the preserve has thickened, carefully ladle it into the sterilized jars, leaving about 1/4 inch of headspace at the top. Tip: Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
6. Seal the jars and process them in a boiling water bath for 10 minutes to preserve them. Remove and let cool completely before storing.

Perfectly balanced between sweet and tangy, this Tomato Basil Preserve has a chunky texture that’s wonderful on toast or as a glaze for grilled meats. Try swirling a spoonful into your morning yogurt for a surprising twist.

Peach and Bourbon Preserve

Peach and Bourbon Preserve is one of those recipes that feels like a hug in a jar. I first stumbled upon this delightful combination during a summer picnic, where a friend brought a jar of homemade preserve that had us all swooning. Now, it’s my go-to gift for hostesses and a staple in my pantry for adding a sweet, boozy kick to everything from toast to grilled meats.

Ingredients

• 4 cups peeled, pitted, and chopped peaches (about 6 medium peaches; ripe but firm works best)
• 1 cup granulated sugar (adjust based on sweetness of peaches)
• 1/4 cup bourbon (a good quality one makes a difference)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 tsp vanilla extract (pure, not imitation)
• 1/4 tsp ground cinnamon (optional, for a hint of warmth)

Instructions

1. In a large, non-reactive pot, combine the peaches, sugar, bourbon, lemon juice, vanilla extract, and cinnamon if using. Stir well to mix.
2. Let the mixture sit at room temperature for 30 minutes to allow the peaches to release their juices.
3. After 30 minutes, place the pot over medium heat. Bring the mixture to a gentle boil, stirring occasionally.
4. Once boiling, reduce the heat to low and simmer for about 45 minutes, stirring frequently to prevent sticking. The preserve is ready when it thickens and coats the back of a spoon.
5. While cooking, skim off any foam that forms on the surface with a spoon for a clearer preserve.
6. Remove from heat and let cool slightly before transferring to clean jars. Seal while still warm.

Now, this Peach and Bourbon Preserve isn’t just any preserve. The bourbon adds a depth of flavor that’s unexpectedly sophisticated, while the peaches keep it bright and summery. Try it slathered on a warm biscuit or as a glaze for pork chops—it’s versatile enough to elevate any dish.

Apricot and Almond Preserve

Remember those lazy Sunday mornings when the sun just peeks through the kitchen window, and you’re craving something sweet yet wholesome? That’s exactly when I decided to whip up this Apricot and Almond Preserve, a recipe that’s as much about the joy of making as it is about the delicious outcome.

Ingredients

• 2 cups fresh apricots, pitted and chopped (ripe but firm)
• 1 cup granulated sugar (adjust based on apricot sweetness)
• 1/2 cup water (for a smoother consistency)
• 1/4 cup sliced almonds (toasted for extra crunch)
• 1 tbsp lemon juice (to balance the sweetness)
• 1 tsp vanilla extract (for depth of flavor)

Instructions

1. In a medium saucepan, combine the chopped apricots, sugar, and water. Stir gently to mix.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, reduce the heat to low and let it cook for about 20 minutes, or until the apricots are soft and the mixture has thickened. Tip: Stir more frequently as it thickens to avoid burning.
4. Remove from heat and stir in the lemon juice and vanilla extract. Tip: The lemon juice not only adds flavor but also helps preserve the color of the apricots.
5. Fold in the toasted sliced almonds, reserving a few for garnish if desired.
6. Let the preserve cool slightly before transferring to jars. Tip: For a smoother preserve, blend half of the mixture before adding the almonds.

Zesty and vibrant, this preserve strikes the perfect balance between sweet and tangy, with the almonds adding a delightful texture. Spread it on toast, swirl into yogurt, or even use it as a filling for pastries to elevate your breakfast game.

Grapefruit and Rosemary Preserve

Today, as I was organizing my pantry, I stumbled upon a jar of grapefruit and rosemary preserve I made last winter. It brought back memories of chilly mornings and the bright, tangy flavor that somehow made everything feel a bit warmer. This preserve is a delightful twist on traditional fruit spreads, with the herbal note of rosemary adding a sophisticated depth.

Ingredients

• 3 large grapefruits (about 2 lbs total), peeled and segmented, seeds removed
• 1 cup granulated sugar (adjust to taste based on grapefruit sweetness)
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary for a more subtle flavor)
• 1/2 cup water (to help dissolve the sugar)
• 1 tsp lemon juice (to brighten the flavors)

Instructions

1. In a medium saucepan, combine the grapefruit segments, sugar, and water. Stir gently to mix.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to ensure the sugar dissolves completely.
3. Once simmering, reduce the heat to low and add the chopped rosemary and lemon juice. Stir to incorporate.
4. Continue to cook on low heat for about 45 minutes, stirring every 10 minutes, until the mixture thickens and the grapefruit segments break down slightly.
5. To test if the preserve is ready, place a small amount on a cold plate. If it gels and doesn’t run, it’s done. If not, cook for an additional 5-10 minutes and test again.
6. Remove from heat and let cool for 5 minutes before transferring to sterilized jars. Seal tightly while still warm.

The preserve sets into a beautifully glossy, slightly chunky texture, with the rosemary’s piney aroma complementing the grapefruit’s citrusy punch. Try it swirled into yogurt or as a glaze for roasted chicken to elevate your meal with minimal effort.

Rhubarb and Strawberry Preserve

How many times have I found myself with an abundance of rhubarb and strawberries, wondering what to do with them all? This Rhubarb and Strawberry Preserve is my go-to solution, a sweet and tangy spread that captures the essence of early summer. It’s perfect on toast, swirled into yogurt, or even as a filling for pastries.

Ingredients

• 4 cups chopped rhubarb (about 1/2 inch pieces)
• 2 cups strawberries, hulled and halved (or quartered if large)
• 1 1/2 cups granulated sugar (adjust to taste)
• 1/4 cup water (helps prevent sticking early on)
• 1 tbsp lemon juice (brightens the flavors)

Instructions

1. In a large, heavy-bottomed pot, combine the rhubarb, strawberries, sugar, and water. Stir gently to mix.
2. Place the pot over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking.
3. Once simmering, reduce the heat to low and continue to cook, stirring frequently, for about 30 minutes or until the fruit has broken down and the mixture has thickened. Tip: If the preserve seems too thin, cook a bit longer; if too thick, add a splash of water.
4. Remove from heat and stir in the lemon juice. Let the preserve cool slightly before transferring to jars. Tip: For a smoother texture, you can blend half of the preserve before adding the lemon juice.
5. Once cooled, store in airtight containers in the refrigerator for up to 2 weeks, or freeze for longer storage. Tip: Sterilize your jars by boiling them for 10 minutes to ensure the preserve stays fresh longer.

You’ll love the vibrant color and the perfect balance of sweet and tart in this preserve. Try it layered in a parfait with granola and Greek yogurt for a delightful breakfast or snack.

Pineapple and Coconut Preserve

Waking up to the sweet aroma of pineapple and coconut simmering on the stove is one of my favorite ways to start the day. This Pineapple and Coconut Preserve is a tropical delight that brings a little sunshine to your pantry, perfect for spreading on toast or swirling into yogurt.

Ingredients

• 2 cups fresh pineapple, finely chopped (ripe pineapple works best for sweetness)
• 1 cup granulated sugar (adjust to taste based on pineapple sweetness)
• 1/2 cup unsweetened shredded coconut (toasted for extra flavor, if preferred)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 tsp vanilla extract (pure extract recommended for depth of flavor)

Instructions

1. In a medium saucepan, combine the chopped pineapple and sugar. Let it sit for 10 minutes to allow the pineapple to release its juices.
2. Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
3. Once boiling, reduce the heat to low and simmer for 20 minutes, or until the pineapple is soft and the mixture has thickened slightly. Stir occasionally.
4. Add the shredded coconut, lemon juice, and vanilla extract to the saucepan. Stir well to combine.
5. Continue to simmer the mixture for another 10 minutes, stirring frequently, until it reaches a jam-like consistency. Tip: To test if it’s ready, place a small amount on a cold plate; if it gels, it’s done.
6. Remove from heat and let the preserve cool slightly before transferring to sterilized jars. Tip: Leaving a little space at the top of the jar helps with sealing.
7. Seal the jars and let them cool completely before storing in the refrigerator. The preserve will thicken further as it cools.

Yielded from this process is a preserve with a perfect balance of sweet and tangy, with the coconut adding a delightful texture. Try it layered in a parfait with granola and Greek yogurt for a breakfast that feels like a vacation.

Caramelized Onion and Apple Preserve

Unbelievably, the combination of caramelized onions and apple preserves has become my go-to for adding a sweet and savory depth to dishes. It’s a recipe that stumbled upon during a late-night fridge raid, and now, it’s a staple in my kitchen for everything from cheese boards to grilled meats.

Ingredients

• 2 large yellow onions, thinly sliced (the thinner, the better for caramelization)
• 2 tbsp unsalted butter (or olive oil for a dairy-free version)
• 1/2 cup apple preserves (look for a brand with less sugar to control sweetness)
• 1 tbsp balsamic vinegar (adds a nice tangy depth)
• Salt to taste (start with a pinch and adjust as needed)

Instructions

1. In a large skillet over medium heat, melt the butter until it’s just beginning to foam.
2. Add the thinly sliced onions to the skillet, stirring to coat them evenly with the butter.
3. Reduce the heat to low and cook the onions slowly, stirring occasionally, for about 30 minutes until they’re deeply golden and caramelized. Tip: Don’t rush this process; low and slow is the key to perfect caramelization.
4. Once the onions are caramelized, stir in the apple preserves and balsamic vinegar, mixing well to combine.
5. Continue to cook on low heat for another 5 minutes, allowing the flavors to meld together. Tip: If the mixture seems too thick, a splash of water can loosen it up.
6. Season with salt to taste, remembering that the apple preserves already add sweetness. Tip: Taste as you go to balance the flavors perfectly.

Just like that, you’ve got a versatile condiment that’s both sweet and savory. The caramelized onions bring a rich depth, while the apple preserves add a bright, fruity contrast. Try it layered on a sharp cheddar grilled cheese for a next-level sandwich experience.

Conclusion

Lovingly curated, these 18 preserve recipes offer a treasure trove of flavors to elevate your meals and snacks. Whether you’re a seasoned canner or new to preserving, there’s something here to inspire your next kitchen adventure. We’d love to hear which recipes you try—drop a comment with your favorites! Don’t forget to share the joy by pinning this article on Pinterest for fellow food enthusiasts to discover. Happy preserving!

Bella Bacinos