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Preserves & Jams

31 recipes in this category

Jams, marmalades, and preserved fruit — traditional ways to capture the season's harvest for winter.

Translucent candied orange peel rounds coated in sugar, cooling on a wire rack
preserves jams

Candied Orange Peel

Thick strips of orange peel are softened, soaked overnight in syrup, then rolled in coarse sugar for a chewy, translucent candied treat.

Total time: 50 min
Servings: about 30 pieces
A jar of golden melon preserve with a wooden spoon, warm kitchen light
preserves jams

Slow-Cooked Melon Preserve

A fragrant, golden melon preserve slow-cooked with sugar until thick and spreadable, updated with a food processor and safe modern canning steps.

Total time: 95 min
Servings: 3 (250ml) jars
Jars of dark, thick mixed fruit pekmez cooling on a wooden counter
preserves jams

Mixed Fruit and Green Tomato Pekmez

A thick, slow-simmered fruit butter made from grapes, plums, apples, and unripe tomatoes, sweetened lightly and scented with vanilla.

Total time: 235 min
Servings: 15-16 jars (400ml each)
Sealed jar of whole blackberries in syrup with visible whole cloves
preserves jams

Preserved Blackberry Compote

Whole blackberries preserved in a light clove-infused sugar syrup, sealed in jars using a modern boiling water bath method.

Total time: 65 min
Servings: 6
A jar of dark, glossy fig jam studded with chopped nuts, spoon resting beside it
preserves jams

Fig Jam with Almonds or Walnuts

Ripe figs slowly reduced and sweetened, finished with vanilla sugar and finely chopped nuts for a rich, spoonable preserve.

Total time: 60 min
Servings: makes about 3-4 (250ml) jars
A jar of pale whipped apricot preserve with a parchment-tied lid, spoon resting beside it
preserves jams

Whipped Apricot or Peach Preserve (No-Cook)

A silky, pale fruit spread made by whipping raw apricot or peach puree with sugar - no cooking required.

Total time: 65 min
Servings: 65
A jar of smooth amber carrot and apple jam with a vanilla pod resting beside it
preserves jams

Carrot and Sour Apple Jam

Carrots and sour apples, simmered soft, puréed, and slowly cooked down with sugar and vanilla into a smooth, spreadable jam.

Total time: 110 min
Servings: 90
A large glass jar of fermented shredded cabbage with visible carrot rounds and caraway seeds, on a wooden surface with a whole cabbage head beside it
preserves jams

Fermented Shredded Cabbage (Kiseli Kupus Ribanac)

Traditional lacto-fermented shredded cabbage with carrot, apple, and caraway seed — packed into a jar and left to ferment in its own brine for two weeks.

Total time: 40 min
Servings: 16
Glass jars of hollowed zucchini preserved in brine, set on a wooden shelf with a linen cloth and dried herbs
preserves jams

Preserved Zucchini for Stuffing

Hollowed young zucchini preserved in salt brine with nigella seeds — a traditional Central European pantry staple for winter stuffed dishes.

Total time: 55 min
Servings: 6 zucchini (1 jar)
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