Savor Flavor With Homemade Jams and Pickles
Capture the bounty of summer in these quick jams and pickles. If you have an abundance of vegetables from the garden or farmers market, put them to good use in these fantastic homemade jams and pickling recipes. These recipes sound like they may be difficult, but they're actually easy enough that you can try one every weekend.
Quick Pickled Peaches
These 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.
We 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 Pickles
We riffed off classic bread-and-butter pickles, adding the unexpected tastes of lemongrass and coriander.
Tomato 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 Jam
Spicy Pickled Beans
Keep 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 Pickles
Quick Homemade Pickles are a cinch to make and the perfect condiment for your summer cookouts.
Pickled Watermelon Rind
Make summer last forever with this delicious year-round treat.
Dill Pickle Spears
Considering that the average supermarket dill pickle spears contain 313mg sodium each, these are downright saintly, with only 193mg in 4 spears.
This 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 Peppers
A 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 Lemon
You 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 Carrots
San 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.
Four ingredients and a little time are all you need to enjoy fresh flavor every month of the year.
Orange-Pineapple Freezer Preserves
If 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 Jam
This rich berry jam keeps in the refrigerator up to 1 month.
Stone Fruit Preserves
We made this delicious jam with peaches, but you can also substitute unpeeled plums or nectarines.
Pomegranate and Pear Jam
Ditch the plain strawberry jam and opt for this unique flavor twist instead.