Enjoy the peak flavor of fresh summer fruits and vegetables long past the season by preparing homemade jams, jellies, preserves, and pickles. Our collection of small-batch recipes includes easy pickles and jams that can be stored in the refrigerator, as well as canning instructions for longer storage.

This easy peach jam recipe preserves orchard-fresh flavor with nothing but sugar, lemon, and salt. The fresh peach jam can be refrigerated for up to two months.

Mustard seed, celery seed, and fresh dill pack a flavorful punch in this versatile brine. Use it for cucumbers, green beans, pearl onions, fennel, carrots, cauliflower, and more.

These easy refrigerator pickles do not require any special canning equipment. The tangy, crisp pickles are made with Kirby cucumbers, Vidalia onion (or another variety of sweet onion), and celery.

Lemon zest and juice add brightness to this blackberry jam, while bay leaves contribute a rich aroma. Reduce the amount of seeds in the jam by pressing half of it through a sieve and then stirring it back into the pot.

Tomatoes, sugar, and lemon juice yield a sweet-tart jam that's wonderful on sandwiches or grilled chicken. This recipe is courtesy of Rachel Saunders, founder of artisanal jam company Blue Chair Fruit.

Ginger, rosemary, allspice, cinnamon, and cloves infuse the lightly sweetened cider vinegar brine for these irresistible pickled beets. Rick Field, founder of Rick's Picks pickle company, shared this recipe with Martha.

Kirby cucumbers, sliced garlic, and chopped fresh dill add up to flavorful, crunchy pickles. This easy-to-make pickle recipe is from Bruce and Eric Bromberg's "Blue Ribbon Cookbook." Use the pickles as a topping for barbecued meat sandwiches or a simple snack for any time of day.

Sweet pickled watermelon rind is a delicious way to use up the rinds from summer's juicy melons. These pickles will keep for up to two weeks in the refrigerator. Serve this classic Southern favorite as an accompaniment to cheese and crackers, or enjoy it alongside a sandwich or hamburger.

Fresh raspberry jam is one of the delights of summer. Learn how to make this delicious fruit jam with a video featuring Martha Stewart and Gretchen Sweet, Martha's friend from Maine. This easy-to-follow recipe includes detailed instructions for safe canning procedures.

This easy pickled vegetable recipe uses the same brine and spice mixture for pickled cucumbers, carrots, and beets. It's easy to make a batch of one kind -- or one of each for a large crowd. These tasty pickles will keep up to one month in the refrigerator.

Fresh apricots and sweet wine such as sauternes or Muscat de Beaumes-de-Venise add up to a sophisticated treat. Try this apricot jam with a dollop of thick, creamy Greek yogurt for a wonderful dessert.

Lovers of spicy foods will enjoy these sweet and zesty pickles, made with Kirby cucumbers, red jalapeno chiles, brown sugar, cider vinegar, and spices. No canning equipment is required for these easy refrigerator pickles.

Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Paper-thin zucchini ribbons are tender-crisp. Be sure to let the brine cool completely before pouring it over the thinly sliced vegetables. If submerged in hot liquid, the zucchini will quickly turn soggy and won't retain its shape or texture during pickling.

These tasty pickled okra pods are flavored with a generous hit of garlic, hot red peppers, fresh dill, and yellow mustard seeds. This pickled okra recipe includes easy-to-follow instructions for canning.

These spicy pickles are made from fresh hot cherry peppers, which are flavored with bay leaves, garlic, and black peppercorns. For delicious antipasti, serve the pickled peppers over a pillow of burrata cheese or stuff them with cubes of Pecorino Romano.

Pickling gives crisp, mellow vegetables spunky personality. Kirby cucumbers, which are small and unwaxed, making them perfect for pickling, are seasoned with dill and garlic. Salting the cucumbers helps draw out excess water, ensuring crisp results.

Small jars of this fresh raspberry-orange zest jam would make welcome hostess gifts. This jam is stored in sterilized jars, so you will need proper canning equipment.

Whole pickling spices, bay leaves, white wine, and sugar give these red and golden beets a bright, sweet, relishlike flavor. Pickled beets can be refrigerated, covered, up to three weeks.

Use sliced Kirby cucumbers or summer squash in these sweet-and-spicy bread-and-butter pickles. The picnic favorites are flavored with mustard and celery seed, black peppercorns, turmeric, and red-pepper flakes -- try them alongside your favorite sandwiches and barbecued meats. You'll be able to can three pint jars of pickles with this recipe.

Summer's yellow peaches get an herbal note from fresh rosemary in this delicious jam. Try it with yogurt or toast topped with fresh ricotta cheese. You'll need sterilized 4-ounce jars to process this recipe.

This easy zucchini and onion pickle recipe is ready in a snap. Pour the spiced pickling mixture over the sliced vegetables, cool, refrigerate for three hours, and they are ready to eat. This is a great way to use your bumper crop of zucchini and summer squash. Serve these quick pickles with burgers or sandwiches.

Turning fresh blueberries into jam preserves the taste of summer throughout the year. Enjoy this berry spread on toast or muffins for breakfast or brunch. This easy jam can be stored in the refrigerator for up to two weeks, or you can seal it in sterilized jars for up to six months.

The season for sour cherries is short, but with this preserve recipe you can enjoy their tart flavor year-round. (You can also use frozen sour cherries for this recipe.) You'll need three half-pint jars with lids and screw bands as equipment.

These easy Kirby cucumber pickles are flavored with dill seed and garlic. The pickle spears will keep in the refrigerator in their brine for up to two weeks.

This quick pickled okra recipe is ready in less than an hour. The okra pods are halved lengthwise and then prepared with a spicy brine flavored with pickling spice, cayenne pepper, and a fresh jalapeno chile. Serve this Southern specialty with seafood, sandwiches, or barbecue.