Fruit preserves are one of the kitchen pantry’s most quietly magical ingredients. They’re sweet, sure, but they’re also deeply fruity, floral, tangy, and complex.

As we approach the summer solstice, long, hot days spur a growth frenzy in the garden. That explosion of fertility produces the excesses that I live for. I love being swamped by 100 pounds of the ...

For jars of fruit butter, preserves, or jams, like what I am using, fill to just beneath the top lug or ring at the top of the jar. This is a very important step. Take a damp paper towel or cloth ...

Alessandra Hisako Gordon — owner of Ayako & Family, a preserves company in Seattle — works in tandem with a local stone fruit grower, Katsumi Taki of Mair Farm-Taki in Wapato, Wash., to turn ...

Whether it’s in cocktails or marinades, fruit preserves can lend complexity and flavor to many different dishes. by Rai Mincey. May 22, 2025, 2:00 PM UTC. Lille Allen/Eater.

This story is a component of the feature “Seasons of Preserves: Berry Jelly,” which is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” As RuPaul sings in the ...

But fruit preserves can be salty too. The process is arguably even easier, since there’s no cooking involved. And the result is versatile enough to deploy in breakfast, lunch, and dinner.

Seasonal fruit; 1 cup sugar per pound of fruit; 108-proof rum; Directions: Start with a 1-gallon, wide-mouth glass canning jar, or with a 1- to 3-gallon classic rumtopf crock.Add fruit, prepared ...