Our new favorite jams, jellies, and pickles are every bit as delectable as old-fashioned state-fair winners, but we’ve streamlined the process of making them. Forget what you’ve been told you need -- an enormous pot, boiling-water baths, sterilization guidelines, and so on. Instead, turn out small batches with the fruits and vegetables you find at the farmers’ market on any given day. These pickles and preserves all keep in the fridge or freezer for months -- and each is worthy of a blue ribbon of its own.
Pepper jelly makes a spicy-sweet match for soft cheeses, such as goat or Camembert (or even cream cheese) -- especially when served atop crackers or crostini. You can also use the jelly as a glaze for chicken or pork: Melt it, then brush it on the meat before roasting or after grilling.
Preserve summer flavors all year long with these recipes for jams, jellies, and preserves made with your favorite fruits of the season: peaches, apricots, plums, raspberries, cherries, blackberries, blueberries, and more. Get our step-by-step tips for preparing and canning jam.