🫙

Preserves & Jams

39 recipes in this category

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

A small glass jar of deep ruby-red rose petal preserve beside a demitasse of black coffee on a linen cloth, with fresh rose petals scattered around

Rose Spoon Sweet

Fragrant rose petals slowly simmered with sugar and lemon juice into a ruby-red syrup. A traditional Central European spoon sweet, served with coffee.

1 jar (approx. 400ml)

Glass jar filled with golden-brown pan-fried peppers layered with green herbs and garlic, on a wooden surface

Fried Peppers in Oil and Vinegar

Pan-fried peppers layered with garlic, parsley, celery, and horseradish, then preserved in wine vinegar — a tangy, aromatic winter relish.

1 large jar (approx. 3L)

Two open jars of amber grapefruit marmalade on a wooden surface, thin strips of peel visible through the glossy jelly, a halved grapefruit beside them

Grapefruit Marmalade

A bitter-sweet marmalade of grapefruit and lemon, slow-cooked after an overnight soak — a classic Central European preserve from the early 20th century.

10–12 jars (250ml)

Whole round red and yellow peppers packed into a large glass jar with mustard seeds and horseradish roots, filled with clear sweet-sour brine

Spicy Peppers for Winter

Whole round peppers preserved in a vinegar brine with mustard seeds and horseradish. A crisp, mildly tangy winter pickle from the early 20th century.

1 jar (5–6 litres)

Glass jars filled with rosy-pink quince compote in golden syrup, whole cloves visible in the fruit slices, on a dark oak table.

Quince Compote with Baked Cloves

Quinces simmered in sweet-sour syrup with whole cloves — a rosy-pink Central European winter preserve, perfect with roasted meats or aged cheese.

6 jars (approx. 500ml each)

A glass jar of pale green pickled young garlic cloves in golden olive oil on a dark oak table with a linen napkin.

Pickled Young Garlic Salad

Tender blanched young garlic cloves preserved in wine vinegar and olive oil with black pepper — a sharp, fragrant spring condiment.

Golden amber gooseberry marmalade in vintage glass jars with cellophane tops on rustic table

Gooseberry Marmalade

Traditional gooseberry preserve with precise two-stage cooking technique, strained for a smooth texture and perfect set.

Golden-brown roasted bell peppers stuffed with creamy beans in a vintage ceramic casserole dish

Pickled Peppers Filled with Beans

Traditional casserole: roasted pickled peppers stuffed with creamy white beans, onions, and paprika. Hearty, economical, and deeply flavored.

Deep purple blackberry and cornelian cherry marmalade in vintage glass jars with cloth tops on rustic table

Blackberry and Cornelian Cherry Marmalade

Rich preserve combining tart cornelian cherries with sweet blackberries, cooked to thick consistency with a traditional two-fruit method.

View All Categories