Capture the bounty of summer in these quick jams and pickles. They're so easy, you can try one every weekend.
Fig-Blackberry-Orange JamWe love to stir this intensely fruity jam into plain yogurt, so we usually take it off the heat when the mixture is still a bit runny. Cook longer for a thicker consistency.
Sweet and Sour Cucumber and Red Onion PicklesWe riffed off classic bread-and-butter pickles, adding the unexpected tastes of lemongrass and coriander.
Quick Pickled PeachesThese gorgeously spiced, tangy-sweet peaches make a fantastic addition to a summer relish tray, or serve them on pound cake or alongside grilled pork or chicken.
Tomato JamTomato Jam? No, it's not a typo. A delightful blend of sweet and savory, this delicious jam can be spread on biscuits, burgers, and grilled cheese sandwiches alike.
Strawberry Raspberry JamDid you know that 25 minutes is all it takes to make delicious jam? What are you waiting for?
Spicy Pickled BeansKeep these crunchy, sweet-sour-spicy beans on hand for snacking, set them out on a relish tray at a cocktail party, or use in place of celery for bloody Marys.
Quick Homemade PicklesQuick Homemade Pickles are a cinch to make and the perfect condiment for your summer cookouts.
Pickled Watermelon RindMake summer last forever with this delicious year-round treat.
Dill Pickle SpearsConsidering that the average supermarket dill pickle spears contain 313mg sodium each, these are downright saintly, with only 193mg in 4 spears.
Strawberry-Riesling JamThis slow-cooker jam, infused with riesling wine and rosemary, is just as tasty on its own as it is slathered on biscuits with breakfast.
Pickled Jicama, Ginger, and Summer PeppersA great use for the sweet peppers piled up at the farmers' market during late summer--all of them work in this juicy, tart pickle.
Spicy, Crunchy Pickled Green Beans with LemonYou need less than an hour to put up this crunchy veggie. Spice lovers, be warned; this dish gets hotter over time.
Mustard and Ginger Pickled CarrotsSan Francisco Bay Area chef and cookbook author Joanne Weir gave us this tender-crisp pickle. It's good served with raw vegetables alongside dips at a party.
Mixed-Berry JamFour ingredients and a little time are all you need to enjoy fresh flavor every month of the year.
Orange-Pineapple Freezer PreservesIf you're new to canning, freezer preserves are an excellent place to start. This recipe is easy and sunny as a Southern Saturday morning, and it won't heat up your kitchen.
Black and Blue JamThis rich berry jam keeps in the refrigerator up to 1 month.
Stone Fruit PreservesWe made this delicious jam with peaches, but you can also substitute unpeeled plums or nectarines.
Pomegranate and Pear JamDitch the plain strawberry jam and opt for this unique flavor twist instead.
Strawberry Raspberry JamThis jam has the great flavor of raspberries without all the seeds--and it's more exciting than plain strawberry.