Wondering what to do with crab apples? How about crab apple jelly with a touch of cardamom? Choose the full-sugar version for a classic, old-fashioned jelly, or try the lower-sugar option made with Pomona’s pectin
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Mark Bittman’s famous tomato jam started life in the NY Times as a refrigerator jam, meant to be eaten within a week. We loved it so much that we worked out a version that could be canned instead. Same sweet-savory flavor, but made to keep in your pantry, no fridge required until opened
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This blueberry orange jam makes blueberries taste like blueberries at their absolute best. Deeply fruity, intensely blueberry, and nothing like orange marmalade. Inspired by the kind of fruit preserves you’d find in a fancy bakeshop
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Got zucchini taking up residence in your fridge? Turn it into zucchini pickles with garlic, fresh dill, mustard seed and apple cider vinegar. This simple canning recipe is perfect when you have more zucchini than you know what to do with and don’t want to spend a hot summer day making anything complicated
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Ketchup made with plums? Absolutely. This old-fashioned plum and tomato ketchup is smooth, savory and lightly spiced -not sweet like jam and nothing like Asian plum sauce. It’s the kind of homemade condiment that makes you wonder why ketchup became tomato-only in the first place
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This strawberry lime jam tastes like strawberries at their absolute best. We first tried the combination in a jam made by a professionally trained pastry chef and immediately understood why lime and vanilla belong with strawberries. Soft, spoonable, intensely fruity, and anything but grocery-store ordinary
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Our peach apricot jam with lavender brings a taste of France home – no plane ticket required! Inspired by a luxury French preserve, it’s soft, spoonable, and finished with just a whisper of culinary lavender. One taste, and you’ll understand why French confitures have such a devoted following
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Why choose between homemade berry juice and jam when you can have both? This simple canning recipe turns raspberries or blackberries into rich, concentrated shelf-stable juice without adding water, while the leftover pulp becomes the perfect base for homemade jam. Two pantry staples from one harvest, with almost nothing going to waste
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Turn a modest haul of wild red huckleberries into crystal-clear jelly without reaching for a jelly bag. An overnight steep draws out the flavor and color while you sleep. Follow with an easy strain, boil, and set to turn that liquid into real jelly the next day. Tart, tangy and worth every hard-earned berry
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Learn how to make a traditional European sour cherry jam that works around your schedule instead of taking over your day. Short cook-and-cool cycles slowly concentrate the fruit into a rich, burgundy-hued preserve where every spoonful delivers pleasant bite, deep cherry flavor, and none of the uniform texture of the ordinary tart cherry jam
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You’re invited to join the pantry – for fresh recipes and tips – or simply close this and continue exploring. Take a look around and enjoy.