'preserve' on Serious Eats

Summer Blueberry Jam

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

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

Cranberry Quince Chutney

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

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

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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