Preserves

Not sure what to do with that mountain of sweet summer tomatoes? This sweet and savory tomato jam is the answer.

Sometimes, you just want to make a few little jars of preserves without all the fuss of a day-long canning ordeal. We hear that—here's the perfect place to start.

Here's a recipe for a small batch of strawberry jam, without all the fuss of traditional canning. Ready in less than an hour, with all the lush taste of peak strawberry season.

A lovely jar of sweet, funky heat for those of you who love anything with a little extra kick. Add a little (or a lot, you spice fanatics) to anything you fancy.

Maybe what the world needs is a single currency. Like jars of this sweet, rich, intense bacon jam that makes everything better.

Things don't get much simpler or more satisfying than apples, sugar, and spice coaxed to loveliness. A simple autumn staple made in a slow cooker.

Tart rhubarb and sweet peaches collide in this ode to early summer that helps you recall better days even during the doldrums of winter...provided you can make it last that long.

Nothing beats perfectly sweet tart homemade orange marmalade. Tart and sweet and eminently giftable...if, that is, you can bear to part with any. (We can't!)

An innovative and enticing way to preserve summer's most ephemeral luxury for indulging all year long.

This boozy mix of in-season fruits steeped in sugar and liquor extends the season for ephemeral stone fruits. Amen to that.

This quick refrigerator jam doesn't require canning and processing and preserving. It just requires strawberries, sugar, a pot, and a fridge.

No, making homemade jam doesn't need to be a big production. Not with the right recipe, anyways. This small batch raspberry preserves shows you how simple it can be.

Weird, we know. But it uses up all that leftover celery languishing in your veggie bin. And it goes SPECTACULARLY with cheese. You're welcome.

We can think of no more compelling reason to indulge in toast for breakfast than this sweetly tart marmalade.

Made with oranges, mandarins, and limes, this lovely fruit jam is essentially citrus on a spoon. Simple to make. Tastes complex as heck.

Peach salsa works its considerable magic on anything you pull from the grill. And it's obscenely easy to make from surplus stone fruit.

This small-batch refrigerator jam from the famed Sarabeth's Bakery takes barely any effort and just half an hour. And simply stash it in the fridge. No canning required.

Sweet and savory collide in this old-time apple jelly that you can slather on toast, plop on a cheese plate, or take by the spoonful.

There's a simple way to extend the ephemeral apricot season, and it has everything to do with these easy peasy preserves.

This won't bring you the satisfaction of a proper preserving project that'll last the year. But it will bring you instant gratification.