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Entries tagged with 'preserve'

Summer Blueberry Jam

Serious Eats Jennifer Latham Post a comment

This delicious blueberry jam made from in-season summer blueberries, sugar, and lemon juice couldn't be more simple to make. The key is to select the best berries: Namely, a mixture that includes mostly just-ripe berries with a few under-ripe berries as well. More

Strawberry Rhubarb Jam

Serious Eats Emily Teel 4 comments

This rosy jam captures all the joy of springtime into what may be the most perfect preserve of the year. This is a low-sugar jam with a loose texture. It's especially nice swirled into plain yogurt or spread over fresh goat cheese on toast. More

Spiced Mango Chutney

Serious Eats Emily Teel 9 comments

A tangy treat to can during the brief, but wonderful, champagne mango season. Toss some with carrots before roasting or add a spoonful to a bowl of rice to make the quickest of meals. More

Dried Apricot and Pineapple Jam

Serious Eats Emily Teel 3 comments

A sunny, summery jam that can be made in the dead of winter with fresh pineapple and dried apricots. More

Spicy Tamarind Caramel

Serious Eats Emily Teel Post a comment

This caramel pairs tangy tamarind with sugar, salt, and cayenne pepper, a twist on flavors found in tamarind candies from Thailand and Central America. More

Pear Cardamom Caramel

Serious Eats Emily Teel Post a comment

This caramel, folded with cooked down pears, has a lush, fudgy texture. Ginger and cardamom lend their herbaceous, spicy flavors which, alongside a generous pinch of salt, make for a sophisticated sweet. More

Raspberry Lime Chia Jam

Serious Eats Emily Teel 4 comments

A bright, sweet, quick jam to brighten a winter day. More

Pear and Ginger Preserves

Serious Eats Joshua Bousel Post a comment

Sweet pears partner with spicy ginger in this seasonal fruity preserve. More

All-Purpose Apple Butter

Serious Eats Emily Teel 5 comments

A basic fruit butter recipe that will work with apples, stone fruits, or pears. More

Cranberry Quince Chutney

Serious Eats Emily Teel 4 comments

This wintry chutney, spiced with clove and bright with cranberries and tangerine, is versatile for the holidays either as a gift or on a cheese tray. Plus, the natural pectin in the cranberries helps it set even with a short cooking time, so you can spend less time preserving and more time partying More

Five Spice Plum Sauce

Serious Eats Emily Teel Post a comment

A savory, sweet, and spicy condiment to preserve that's perfect for when you've got plenty of fruit, but you don't need another jar of jam. More

Quince Paste (Membrillo)

Serious Eats Joshua Bousel Post a comment

Sweet and tart with a fruity fragrance that evokes the fall apple or pear harvest, quince paste delivers a lot in a recipe that only require a few ingredients. More

Boiled Cider Syrup

Serious Eats Emily Teel 3 comments

Once a New England staple, this simple cider syrup is a versatile addition to any pantry of home-canned goodies. More

Easy Grape Jam

Serious Eats Emily Teel Post a comment

Juicy, sassy, and classic with peanut butter, this jam is tart enough to be interesting and sweet enough to be kid-friendly. More

Sweet's Peach Melba Jam

Serious Eats Emma Kobolakis Post a comment

Bottle a classic with this jam from Sweet. Paying homage to the Escoffier peach melba, peach and raspberry preserves are layered on top of each other and sealed for, well, as long as you can keep your hands off them. More

Blueberry Peach Jam

Serious Eats Emily Teel 2 comments

Two summer favorites, preserved using a low-sugar pectin that requires less sugar for a familiar set, yield a velvety purple spread punctuated with softened blueberries. More

Crostini With Fontina and Tomato Marmalade From 'The Glorious Vegetables of Italy'

Serious Eats Kate Williams 1 comment

The tomato marmalade in Domenica Marchetti's The Glorious Vegetables of Italy, seen here on a crostini with melted fontina, is by far the best I've made this year. It holds in perfect balance the natural sweetness of fresh tomatoes, savoriness of warm spices, and (this is key) tart bitterness of lemon zest. Marchetti includes whole swaths of peel in the preserve, enough that each bite will likely get a refreshing zing from the peel. More

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