Last week was the one-year anniversary of Preserved. From jams to jellies, conserves to marmalades, plus fruit butters and citrus curds, I've given my trusty Ball home canning kit quite a workout over the past twelve months.
With prime jamming and preserving season upon us, I thought now would be the perfect time to reflect back on my favorite recipes which use the best of spring and summer's bounty. Which jars have I proudly presented to friends, hoarded away for special occasions, and devoured with nothing more than a spoon? It was difficult to narrow the list down to just 10.
Here you will find a collection of my personal four-star recipes, including renditions using strawberries, blueberries, raspberries, rhubarb, peaches, plums, and tomatoes. Happy preserving!
Go Straight to the Recipes
1. Strawberry Balsamic Thyme Jam 2. Blueberry Maple Pecan Conserve 3. Bourbon Peach Jam 4. Plum Conserve 5. Blueberry Orange Ginger Jam 6. Strawberry Lemon Curd 7. Tomato Jam 8. Raspberry Rhubarb Jello Jam 9. Peach Melba Jam 10. Rhubarb Strawberry Jam
About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.
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