Prepare Berry Jam, omitting the apples and using 2 pounds gooseberries. If available, cook with (6 elderflowers tied in a sachet). Squeeze their syrup into the jam, then discard the flowers before ladling into jars.

Please read About Making Jelly and How to Process.

Wash and drain, then thoroughly crush in a large heavy saucepan:

Cover and bring to a boil, then reduce the heat to low and simmer for 10 minutes, mashing frequently. Extract the juice. While the juice drains, prepare a water-bath canner, gather all your canning equipment, put a couple of saucers in the freezer, and have ready 3 sterilized hot half-pint jars.

Measure the strained juice, transfer to a large saucepan, and add:

Boil rapidly, stirring constantly, until the mixture reaches the jelling point. Remove the jelly from the heat and skim off any foam. Pour into the prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 5 minutes. Let cool completely and store as directed.

Almost any sort of blackberry works for this jelly, but boysenberries, loganberries, Marionberries, and olallieberries work especially well. One form of blackberry or another is in season from June through mid-September. No water is added to this pure-berry jelly, and there is just enough sugar to firm it up. Please read About Making Jelly and How to Process.

Wash and drain, then thoroughly crush in a large heavy saucepan:

Bring to a boil, stirring to prevent sticking. Cover, reduce the heat, and simmer until soupy, about 10 minutes, mashing frequently. Extract the juice. While the juice drains, prepare a water-bath canner, gather all your canning equipment, put a couple of saucers in the freezer, and have ready 3 sterilized hot half-pint jars.

Measure the strained juice, transfer to a large saucepan, and add:

Bring to a boil and cook over high heat, stirring frequently, until the mixture reaches the jelling point. Remove the jelly from the heat and skim off any foam. Pour into the prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 5 minutes. Let cool completely and store as directed.

Prepare Blackberry Jelly, substituting Concord, Muscadine, or Scuppernong grapes for the blackberries. After straining, transfer the juice to a glass container and refrigerate until the sediment has settled. Strain the clear juice through a cloth-lined strainer to eliminate tartrate crystals, leaving any sediment behind in the glass container. Proceed as directed.

This delicate jelly with its exquisite rose color is a family favorite. Please read About Making Jelly and How to Process.

Combine in a large heavy saucepan:

Bring to a boil, then reduce the heat and simmer for 15 minutes. Stir in:

Simmer until the fruit is thoroughly soft, mashing frequently, about 10 minutes more. Extract the juice. While the juice drains, prepare a water-bath canner, gather all your canning equipment, put a couple of saucers in the freezer, and have ready 7 sterilized hot half-pint jars.

Measure the strained juice, transfer to a large heavy saucepan, and add:

Bring to a boil and cook over high heat, stirring frequently, until the mixture reaches the jelling point. Remove from the heat and skim off any foam. Pour into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 5 minutes. Let cool completely and store as directed.

This delicately flavored jelly is invaluable for its versatility. Use it as a glaze for chicken or pork, to glaze a fruit tart, or to serve over pancakes. Choose aromatic apples such as Gravenstein, Wealthy, or Cox’s Orange Pippin, when available. All crab apples and quinces are excellent. They are extra rich in pectin and have a full, spicy flavor. Please read About Making Jelly and How to Process.

Combine in a large heavy saucepan:

Cover and bring to a boil, then reduce the heat and simmer, mashing and stirring frequently, until the fruit is thoroughly soft, 20 to 25 minutes for apples, 25 to 30 minutes for crab apples, and 30 minutes for quince. Extract the juice. While the juice drains, prepare a water-bath canner, gather all your canning equipment, put a couple of saucers in the freezer, and have ready 4 sterilized hot half-pint jars.

Measure the strained juice, transfer to a large saucepan, and add:

Bring to a boil and cook over high heat, stirring frequently, until the mixture reaches the jelling point. Remove from the heat and skim off any foam. Pour into the prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 5 minutes. Let cool completely and store as directed.

The combination of apples and bourbon always makes us think of drinking spiked apple cider on crisp fall days. Prepare Apple, Crab Apple, or Quince Jelly using apples and proceeding through adding the sugar and lemon juice. Once the juice reaches 220°F, stir in ½ cup bourbon or Scotch. Bring the mixture back to a boil, cook to the jelling point, and proceed with the recipe.

Fragrant rose petals are a welcome addition to apple jelly, as apples and roses are closely related. Prepare Apple, Crab Apple, or Quince Jelly. Add along with the sugar and lemon juice 2 tablespoons dried rose petals or ¼ cup fragrant, fresh organic rose petals. Before pouring into jars, strain the jelly through a fine-mesh sieve into a large liquid measuring cup with a pouring lip. Proceed as directed.

Prepare Apple, Crab Apple, or Quince Jelly. While the jelly simmers, bruise the leaves and bind together with kitchen twine a bunch of mint, basil, tarragon, thyme, lemon verbena, or unsprayed rose geranium leaves. After testing for jelling but before removing the jelly from the heat, hold the bunch by the stem ends and pass the leaves through the jelly repeatedly until the desired strength of flavoring is reached. Remove from the heat, skim off any foam, and proceed as directed.

Prepare Apple, Crab Apple, or Quince Jelly, substituting 3 pounds slightly underripe guavas, coarsely chopped, for the apples. Simmer until soft, about 30 minutes. Proceed as directed, substituting 2 tablespoons bottled lime juice for the lemon juice.

Prepare Apple, Crab Apple, or Quince Jelly, substituting 3 pounds tart plums, coarsely chopped, for the apples and using 1 ½ cups water. Simmer for 15 to 20 minutes. Proceed as directed, omitting the lemon juice.

Rather than call for a specific amount of rose hips, we have opted to make this an open-ended recipe, allowing you to make as much or as little as you can based on the quantity of rose hips you pick. Please read About Making Jelly and How to Process.

Place in a large heavy saucepan:

Add water to cover and bring to a boil. Cover and simmer until the rose hips are very soft, adding a little water if needed to keep them submerged. The time it takes the rose hips to become tender will depend on their size and ripeness, so check on them every 15 minutes. When they are very soft, remove the pan from the heat and mash the rose hips with a potato masher. Extract the juice. While the juice drains, prepare a water-bath canner, gather all your canning equipment, put a couple of saucers in the freezer, and have ready sterilized hot half-pint jars.

Measure the strained juice, transfer to a large saucepan, and add:

Bring to a boil and cook over high heat, stirring frequently, until the mixture reaches the jelling point. Remove from the heat. Pour into the prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 5 minutes. Let cool completely and store as directed.

The balanced hot and sweet flavors are delicious with corn bread or biscuits. Ripe red bell peppers give the jelly a translucent orange-red appearance. Please read About Making Jelly and How to Process.

Combine in a large heavy saucepan:

Stir and bring to a boil, reduce the heat to a simmer, then simmer until the peppers are thoroughly soft, 10 to 12 minutes. Extract the juice. While the juice drains, prepare a water-bath canner, gather all your canning equipment, put a couple of saucers in the freezer, and have ready 3 sterilized hot half-pint jars.

Measure the strained juice: You should have about 2 cups; add water if necessary. Return the juice to the saucepan and add:

Bring to a boil, stirring constantly. Add:

Boil hard for 1 minute. Remove from the heat and skim off any foam. Use the wrinkle test to make sure the mixture has reached the jelling point. Pour into the jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 5 minutes. Let cool completely and store as directed.

The classic accompaniment to roast lamb. Make this jelly in the summer when mint is plentiful and aromatic. Please read About Making Jelly and How to Process.

Place in a large heavy saucepan and thoroughly crush:

Bring to a boil over high heat. Remove from the heat, cover, and let stand for 10 minutes. Extract the juice. While the juice drains, prepare a water-bath canner, gather all your canning equipment, put a couple of saucers in the freezer, and have ready 4 sterilized hot half-pint jars.

Measure the strained juice: You should have about 1 ¾ cups; add water if necessary. Return the mint juice to the saucepan and add:

Bring to a boil, stirring constantly. Add:

Boil hard for 1 minute. Remove from the heat and skim off any foam. Use the wrinkle test to make sure the mixture has reached the jelling point. Pour into the jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 5 minutes. Let cool completely and store as directed.

Please read About Prickly Pears, About Making Jelly, and How to Process. Wear gloves when handling prickly pears.

Combine in a large heavy saucepan:

Bring to a boil, stirring frequently, then reduce the heat to simmer for 5 minutes, mashing the fruit into a pulp with a potato masher. Remove from the heat and extract the juice. While the juice drains, prepare a water-bath canner, gather all your canning equipment, put a couple of saucers in the freezer, and have ready 5 sterilized hot half-pint jars.

Measure the strained juice: You should have about 3 cups; add water if necessary. Pour the juice into a large heavy saucepan. Add:

Stir and bring to a boil over high heat. Whisk together in a medium bowl and stir into the boiling juice:

Stirring constantly, return to a boil and boil according to the package directions. Use the wrinkle test to make sure the mixture has reached the jelling point. Pour into jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 5 minutes. Let cool completely and store as directed.

Use this recipe with only the ripest, most flavorful seasonal fruit. The large amount of sugar reduces the overall boiling time, which will help retain the flavor and color of the fruit. Please see How to Process. Prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 4 clean, hot half-pint jars.

Combine in a wide heavy pot or Dutch oven:

Stir the fruit gently with a wooden spoon over low heat until it has “juiced up.” Then increase the heat to medium-high and stir constantly until the sugar is dissolved. Boil rapidly, stirring frequently, until it reaches the jelling point. Take the pot off the heat. If using the vanilla bean, remove the pod, scrape any vanilla seeds from the pod and add them back to the pot, then discard the pod. Ladle the jam into the prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.

This ruby-red jam combines our favorite summer wine with our favorite summer fruit. The rosé adds a subtle perfume to a delicious strawberry jam. Please read How to Process.

Combine in a wide heavy pot:

Bring to a boil over high heat. Immediately remove from the heat, transfer to a bowl, and let cool completely. Refrigerate overnight.

Prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 6 clean, hot half-pint jars.

Strain the berry mixture in a sieve set over a deep, wide pot. Reserve the berries. Boil the rosé syrup until it reaches 215°F and the liquid is reduced by about half, 15 to 20 minutes. Add the strawberries to the syrup and continue to boil, stirring frequently, until the mixture is thick and very dark red and reaches the jelling point, 25 to 30 minutes.

Fish out the vanilla bean, if using, scrape any vanilla seeds from the pod and add them back to the pot, then discard the pod. Ladle the jam into the prepared jars, leaving ½ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.

This is a flexible berry jam recipe that can be used for blackberries (and blackberry relatives), cranberries, elderberries, raspberries, and blueberries. If using half-ripe blueberries, at the red instead of blue stage, the result is a jam far more flavorful than usual—almost like one made with Scandinavian lingonberries. Depending on the tartness of the fruit, you may or may not need to add lemon juice. Add it to taste. Please read How to Process.

Prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 5 clean, hot half-pint jars.

Combine in a wide, heavy pot or Dutch oven:

Bring to a boil, crushing one-quarter of the berries in the pan. Boil, stirring frequently, until it reaches the jelling point. Remove from the heat and skim off any foam. Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.

A superlative combination well worth the extra effort required to gather all five types of fruit (an easy way to assemble these ingredients is to freeze them as you find them). Please read How to Process.

Prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 9 clean, hot half-pint jars.

Combine in a large, wide heavy pan:

Bring to a boil, stirring frequently, and boil rapidly, stirring and lightly crushing the fruit, until it reaches the jelling point. Remove from the heat and skim off any foam. Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.

Make this jam with only the most flavorful melons. We like to use fragrant Charentais melons when we can find them. Please read How to Process.

Prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 3 clean, hot half-pint jars.

Combine in a heavy pot:

Bring to a boil and boil rapidly, stirring frequently, until it reaches the jelling point. Remove from the heat. Fish out the vanilla bean, if using, scrape any vanilla seeds from the pod and add them back to the pot, then discard the pod. Ladle jam into the prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.

This chunky jam is perfectly delicious using only figs, sugar, and lemon juice, but add any of the optional aromatics for extra depth and complexity.

Mix together in a large bowl:

Cover and let the fruit steep for at least 1 hour at room temperature or overnight in the refrigerator.

Prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 6 clean, hot half-pint jars.

Transfer the steeped figs and their juices to a pot and add any of the following, if desired:

Bring the mixture to a boil and cook, stirring frequently, until the figs have broken down and the mixture reaches the jelling point. Remove from the heat and discard any herb sprigs, whole spices, and zest if you used them. If desired, stir in:

Ladle into prepared jars, leaving ½ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.

Juicy greengages, damsons, mirabelles, Shiros, and many wild plums make excellent jam. Leave the skin on for maximum flavor. Please read How to Process.

Prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 4 clean, hot half-pint jars.

Combine in a large heavy saucepan:

Lightly crush, then bring to a boil, stirring frequently, until it reaches the jelling point. Remove from the heat and skim off any foam. Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.

Please read How to Process.

In this recipe, smoked paprika and optional chipotle add smokiness and a little heat. Oven-roasting the tomatoes removes much of their moisture, decreasing the amount of time you’ll have to cook them down on the stovetop.

Preheat the oven to 400°F. Lightly oil 2 large baking sheets or, for easier cleanup, line the baking sheets with parchment paper. Place in a single layer on the baking sheets, cut side up:

Roast until the tomatoes are shriveled and lightly browned, 35 to 40 minutes. If desired, slip the skins off the tomatoes.

Transfer the tomatoes to a large heavy pot and stir in:

Bring to a boil, then reduce the heat to medium-low to simmer, stirring frequently, until thick, 30 to 40 minutes. When placed on a plate, a spoonful of the jam should stay in a mound and not exude watery liquid.

While the jam cooks, prepare a water-bath canner, gather all your canning equipment, and have ready 5 clean, hot half-pint jars.

Ladle jam into prepared jars, leaving ½ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 20 minutes. Let cool completely and store as directed.

This version takes longer to cook down than version I but has a lovely, lightly smoked flavor.

Prepare a smoker. Place cut side up on the grate of the smoker or on a rack:

Smoke between 225° and 250°F for 1 hour. If desired, peel the skins off the tomatoes.

Transfer the tomatoes to a large pot and stir in:

Bring to a boil, then reduce the heat to medium-low to simmer, stirring frequently, until thick, 30 to 40 minutes. When placed on a plate, a spoonful of the jam should stay in a mound and not exude watery liquid. Ladle into prepared jars and process as directed in version I.

These golden preserves are almost tropical in flavor. Serve slathered on grilled cheese sandwiches, with a cheese plate, or like any other jam, on buttered toast. Please read How to Process.

Combine in a medium bowl:

Steep, covered and refrigerated, overnight.

Prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 3 clean, hot half-pint jars.

Transfer the tomatoes to a large heavy saucepan and stir in:

Bring to a boil, then boil rapidly until it reaches the jelling point. Remove from the heat and skim off any foam. Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.

Whisk together in a medium bowl:

Stir in:

Let the mixture sit, stirring occasionally, for 10 minutes. Taste and add if needed:

Ladle into clean plastic or glass freezer jars, leaving ½ inch headspace, and let sit at room temperature until thickened, about 30 minutes. Place lids on jars, label and date them, and refrigerate for up to 3 weeks or freeze for up to 1 year.

This recipe may be made with any quantity of apples using the proportions below, but keep in mind that larger quantities will take much longer to cook. Please read Making Fruit Butters and Jellied Fruit Sauces, and How to Process.

Place in a large heavy pot:

Bring to a boil, then reduce the heat and simmer, covered, until very soft, about 20 minutes. Put the fruit through a food mill fitted with the medium disk. Measure the puree.

To bake the butter, preheat the oven to 300°F. Transfer the puree to a roasting pan. Stir in for every 1 cup puree:

Bake, stirring every hour, until the apple butter is thick, 3 to 3 ½ hours.

To make on the stovetop, place the ingredients in a large, wide pot and cook over medium-low heat, stirring frequently and adjusting the heat to prevent scorching, until the butter is thick and can be mounded on a spoon, about 2 hours. It should not exude any thin liquid.

While the butter cooks, prepare a water-bath canner, gather all your canning equipment, and have ready 8 clean, hot half-pint jars.

Ladle the butter into prepared jars, leaving ½ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.

Prepare Apple Butter, using 5 pounds pears, quartered, After running the fruit through a food mill, stir in the sugar and lemon juice as directed, and substitute for the spices 2 teaspoons ground cardamom and 1 teaspoon ground ginger. Partway through cooking, puree with an immersion blender or in batches in a blender (pears are more grainy than apples, and this step results in a much smoother fruit butter). Continue to cook until thick and process as directed.

This apple butter is an excellent accompaniment to roast pork, as it veers more toward savory than sweet, but we still enjoy it swirled into yogurt and spread on sourdough toast with salted butter. Please read How to Process.

Weigh:

Record the weight. Prepare a smoker. Place apples on the rack in the smoker. Smoke at 225° to 250°F for 1 hour. Transfer the apples to a large pot and add:

Bring to a boil and cook, stirring occasionally, until the apples are very soft, about 15 minutes. Run through a food mill fitted with the medium disk and measure the puree. Transfer the puree to a pot or roasting pan.

Add for every 1 cup puree:

Bring to a boil and simmer over medium-low heat or bake in a 300°F oven, stirring every hour, until the butter is thick and can be mounded on a spoon. It should not exude any thin liquid.

While the butter cooks, prepare a water-bath canner, gather all your canning equipment, and have ready clean, hot half-pint jars (about 2 half-pint jars per every initial pound of apples).

Ladle the butter into prepared jars, leaving ½ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.

If you love blueberry jam, you will adore blueberry butter. Use it on top of oatmeal, between layers of buttermilk cake, or with lemon curd on individual Pavlovas. Please read How to Process.

Puree in batches in a food processor:

Transfer the puree to a heavy pot or roasting pan and add:

Bring to a boil and simmer, stirring frequently, over medium-low heat or bake in a 300°F oven, stirring every hour, until the butter is thick and can be mounded on a spoon, 2 ½ to 3 hours on the stovetop or 3 to 3 ½ hours in the oven. It should not exude any thin liquid.

While the butter cooks, prepare a water-bath canner, gather all your canning equipment, and have ready 4 clean, hot half-pint jars. Ladle the butter into prepared jars, leaving ½ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.

While any plum will make delicious butter, we recommend damson or Italian plums. Please read How to Process.

Weigh and record the weight of:

Wash, quarter, and pit the plums and place in a large pot along with:

Bring to a boil, cover, and reduce the heat to simmer until the plums are very soft, about 15 minutes. Run the pulp through a food mill fitted with the medium disk. Discard the skins and measure the puree. Transfer the puree to a pot or roasting pan and add:

Bring to a boil and simmer over medium-low heat or bake in a 300°F oven, stirring every hour, until the butter is thick and can be mounded on a spoon. It should not exude any thin liquid, but keep in mind that plum butter will not be quite as thick as apple butter.

While the butter cooks, prepare a water-bath canner, gather all your canning equipment, and have ready clean, hot half-pint jars (you should get ¾ to one half-pint jar of finished butter for every 1 cup puree).

Ladle the butter into prepared jars, leaving ½ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.

Summer can’t last forever, but opening a jar of this butter in January or February gives winter a run for its money. Please read How to Process.

Place in a large heavy pot:

Simmer very slowly until very soft, about 20 minutes. Run the pulp through a food mill fitted with the medium disk and measure it. Transfer the puree to a largae pot or roasting pan. Add:

Bring to a boil and simmer over medium-low heat or bake in a 300°F oven, stirring every hour, until the butter is thick and can be mounded on a spoon. It should not exude any thin liquid.

While the butter cooks, prepare a water-bath canner, gather all your canning equipment, and have ready 4 clean, hot half-pint jars.

Remove from the heat. Remove the vanilla bean, scrape any vanilla seeds from the pod and add them back to the pot, then discard the pod. Ladle the butter into prepared jars, leaving ½ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.

Please read Making Fruit Butters and Jellied Fruit Sauces. The method and ratios of fruit to sugar used here also work well with other tart plums, as well as with tart green apples, barely ripe quinces, cranberries, and tart blackberries. This jellied sauce is typically served turned out of the jar (like the canned cranberry sauce of Thanksgiving notoriety), sliced, and served either with a cheese plate or as a simple dessert when topped with whipped cream and toasted almonds.

Preheat the oven to 275°F. Place in a 4 ½-quart baking dish or roasting pan:

Cover and bake until simmering and syrupy, about 2 ½ hours. Let sit until cool enough to handle, then pinch the pits from the plums (discard the pits). Divide the plum pulp and juice between 2 wide, heavy 7- to 8-quart saucepans. Prepare a water-bath canner, gather all your canning equipment, and have ready 5 clean, hot half-pint jars.

Divide between the 2 saucepans:

Bring the puree to a simmer, stirring frequently, over medium heat. When the sugar dissolves, boil vigorously over medium-high heat, stirring almost constantly, until a spoon dragged over the bottom of the pan leaves a trail, 9 to 12 minutes. Ladle into the prepared jars, leaving ½ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.

To remove the sauce from the jar, run a small offset spatula or a thin, flexible knife around the inside edge of the jar, coaxing the jellied sauce away from the sides. Invert onto a serving plate, tapping gently to get the sauce to fall from the jar.

Please read About Making Preserves and How to Process.

Combine in a medium bowl:

Crush half the berries for a more spreadable preserve. Cover and steep, above.

Unless you plan to plump the preserves, above, overnight, prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 4 clean, hot half-pint jars.

Transfer the strawberry mixture to a wide heavy pot and stir in:

Boil rapidly, stirring frequently, until it reaches the jelling point. Remove from the heat and skim off any foam. If not plumping the preserves, ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.

If plumping the preserves, the next day return them to a boil before processing and canning.

Please read About Making Preserves and How to Process.

Combine in a large bowl:

Cover and steep, above.

Unless you plan to plump the preserves, above, overnight, prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 6 clean, hot half-pint jars.

Transfer the fruit mixture to a large heavy pot and stir in:

Boil rapidly, stirring frequently, until it reaches the jelling point. Remove from the heat and skim off any foam. If not plumping the preserves, ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.

If plumping the preserves, the next day return them to a boil before processing and canning.

Please read About Making Preserves and How to Process.

Combine in a medium bowl:

Cover and steep, above.

Unless you plan to plump the preserves, above, overnight, prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 5 clean, hot half-pint jars.

Transfer the rhubarb mixture to a large heavy pot and bring to a boil.

Add:

Return to a boil, stirring frequently, then reduce the heat and simmer, stirring, until it reaches the jelling point, about 15 minutes. Remove from the heat and skim off any foam. If not plumping the preserves, ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.

If plumping the preserves, the next day return them to a boil before processing and canning.

Please read About Making Preserves and How to Process.

Wash, halve, and pit:

Weigh the plums and place in a bowl. Add:

If the plums are very sweet, use the lesser amount of sugar. Cover and steep.

Unless you plan to plump the preserves overnight, prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready clean, hot half-pint jars.

Transfer the plum mixture to a large heavy pot, bring to a boil, then reduce the heat and simmer until the syrup reaches the jelling point. Remove from the heat and skim off any foam. If not plumping the preserves, ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.

If plumping the preserves, the next day return them to a boil before processing and canning.

These deep-red preserves have plenty of texture and are our favorite way to put up ephemeral sour cherries. Please read About Making Preserves and How to Process.

Combine in a large bowl:

Cover and steep.

Unless you plan to plump the fruit overnight, prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 7 clean, hot half-pint jars.

Transfer the cherry mixture to a large heavy pot, bring to a boil, and boil rapidly, stirring frequently, until it reaches the jelling point, about 20 minutes. Remove from the heat, skim off any foam, and if desired, stir in:

Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.

If plumping the preserves, do not stir in the kirsch or Maraschino until the next day when you return the preserves to a boil before processing and canning.

Please read About Making Preserves and How to Process.

Scrub:

Peel, core, and cut them into eighths, reserving the fruit, and put the peels in a pan with just enough water to cover. For each 1 quart water, add:

Simmer until the peels are soft. Strain the liquid through a fine-mesh sieve into a wide, heavy pot. Weigh the quince slices and add them. Weigh the same quantity of:

Bring the quince slices to a boil and add the sugar. Return to a boil, then reduce the heat and simmer until the fruit is tender. Plump overnight.

Prepare a water-bath canner, gather all your canning equipment, and have ready clean, hot half-pint jars. Return the preserves to a boil. With a slotted spoon, pack the fruit into prepared jars. Continue to reduce the syrup until it bubbles thickly. Cover the fruit with the reduced syrup, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.

A rich accompaniment to dark meats. Please read How to Process.

With a peeler, remove the zest in strips from:

Cut away and discard the white pith from the fruit, section, and remove the seeds. Chop the zest and pulp and add to a large heavy saucepan with:

Bring to a boil, then reduce the heat and simmer, stirring frequently, until the mixture reaches the jelling point, about 1 hour. While the conserves cook, prepare a water-bath canner, gather all your canning equipment, and have ready 8 clean, hot half-pint jars.

Stir into the conserves:

Cook for 5 minutes. Remove from the heat. If desired, stir in:

Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.

Make these colorful conserves with fruits of the holiday season. While these conserves can be used in sweet or savory applications, they are especially good with rich roasted meats, such as lamb, goose, or duck. Please read How to Process.

Prepare a water-bath canner, gather all your canning equipment, and have ready 9 clean, hot half-pint jars.

Combine in a large heavy saucepan:

Simmer, covered, until the citrus peels are soft, about 15 minutes. Drain the fruit, return to the saucepan, and combine with:

Rapidly boil until the slices are translucent and the mixture is thick and syrupy, about 35 minutes.

Meanwhile, prepare and drop the pieces into cold water to keep them from darkening:

Combine in a second large heavy saucepan:

Stir over low heat until the sugar dissolves, then cover and bring the syrup to a simmer. Drain the apple mixture and add it to the syrup. Simmer until thick and syrupy, about 15 minutes.

Add the citrus fruit to the apple mixture, and mix in:

Return to a boil. Remove from the heat, cover, and let stand for 5 minutes, then stir. Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.

There are few things finer than these conserves on a thick, well-buttered piece of toast. Please read How to Process.

Prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 5 clean, hot half-pint jars.

Combine in a large heavy saucepan:

Cover and simmer until the citrus peels are soft, about 15 minutes. Add:

Bring to a boil, then reduce the heat and simmer, stirring frequently, until the mixture reaches the jelling point, about 40 minutes. Remove the vanilla bean, if using, scrape any vanilla seeds from the pod and add them back to the pan, then discard the pod. Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.

Serve this delectable conserve with roasted lamb, a cheese board, or over Greek yogurt. Please read How to Process.

Prepare a water-bath canner, gather all your canning equipment, and have ready 6 clean, hot half-pint jars.

Wash and remove the zest in strips with a vegetable peeler from:

Remove the white pith from the fruit, section, then chop the pulp, discarding the seeds. Very thinly slice the zest. Combine the citrus pulp and zest in a large heavy saucepan with:

Bring to a boil and cook, stirring frequently, until the mixture reaches the jelling point, 10 to 15 minutes. Remove from the heat, discard the cinnamon stick, and stir in:

Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.

Please read How to Process.

Prepare a water-bath canner, gather all your canning equipment, and have ready 8 clean, hot half-pint jars.

Combine in a large heavy saucepan:

Simmer until very tender, about 15 minutes. Add:

Simmer the conserves, stirring frequently, until they reach the jelling point. Discard the spice bag, if using. Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.

Made with bitter Seville oranges, this classic formula is for the true marmalade lover. It is astringent and aromatic, the perfect adornment for scones or whole wheat toast. If you cannot find Seville oranges, use 1 ½ pounds sweet oranges and 1 pound lemons. For an amber color, use half brown sugar. Please read About Making Marmalade and How to Process.

Combine in a medium bowl:

Cover and let stand overnight in the refrigerator.

Prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 10 clean, hot half-pint jars. Transfer the oranges and water to a large, wide pot and simmer until the citrus peel is completely tender, 15 to 20 minutes. Add:

Boil rapidly, stirring frequently, until it reaches the jelling point. Remove from the heat and skim off any foam. Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.

Blood oranges owe their startling color to a genetic mutation that encourages the development of anthocyanins, compounds that lend a reddish-purple color to whatever they are present in. Blood orange marmalade is crimson and tart, a feast for the eyes as much as the mouth. Be warned that this marmalade is time-consuming, but we think the results are well worth the extra effort.

Prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 5 clean, hot half-pint jars. Using a vegetable peeler, remove the zest in strips from:

Stack the strips of zest on top of one another and cut them crosswise into very thin slivers. Place in a large, wide pot and set aside.

Cut off and discard the very top and bottom of each orange so they stand upright on the cutting board. Following the curve of the oranges with your knife, cut off the white pith to expose the fruit inside. Discard the pith. You will now be able to see thin, vertical lines of membrane that show you where the segments of the oranges are. Cut along the membranes to release the fruit sections, leaving the membranes behind (see the illustration). Discard any seeds. Place the orange sections in the pot with the slivered zest, and squeeze any juice remaining in the orange membranes into the pot as well.

Add just enough water to the pot to cover the fruit and zest (3 to 4 cups). Simmer the fruit, uncovered, until the water has almost completely evaporated and the zest is completely tender. If needed, add a little more water and simmer longer to achieve tenderness.

When the zest is tender, gradually stir in:

Cook the marmalade over high heat, stirring to dissolve the sugar, until the mixture reaches the jelling point. Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.

Please read About Making Marmalade and How to Process.

Using a vegetable peeler, remove the zest in strips from:

Set the fruit aside. Chop the zest into ¼-inch pieces by hand, or in a food processor. Combine the zest in a large saucepan along with:

Simmer until the zest is soft, about 10 minutes. Drain.

Meanwhile, cut off and discard the white pith from the fruit. Section the fruit, remove the seeds, and finely chop the pulp. Mix the simmered zest and pulp in a bowl with:

Cover and let stand overnight in the refrigerator.

Prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 8 clean, hot half-pint jars. Transfer the fruit to a large, wide pot and add:

Bring to a boil and cook over high heat, stirring frequently, until the mixture has reached the jelling point. Remove from the heat and skim off any foam. Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.

Wash and peel the zest from 2 ½ pounds limes and 1 pound lemons. Prepare Four-Citrus Marmalade, substituting the trimmed limes and lemons for the fruits, seeding and cutting them as directed, then proceeding as above.

Spread these invigorating preserves on English muffins or roasted meats, or stir into hot water with lemon juice and bourbon for a superb hot toddy. If possible, select young ginger, which is not fibrous. Please read About Making Marmalade and How to Process.

Combine in a large heavy saucepan:

Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the ginger is softened, about 2 hours. Stir in:

Simmer gently for 15 minutes. Transfer to a bowl, cover, and refrigerate overnight.

Prepare a water-bath canner, gather all your canning equipment, and have ready 4 clean, hot half-pint jars. Transfer the ginger mixture to a large, wide pot. Bring to a boil, then reduce the heat to simmer, stirring often, until a spoon cuts a path through the marmalade, 45 minutes to 1 hour.

Ladle into prepared jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.