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.

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 ...

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 ...

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.

While all of these preserves are made with fruit, pectin (either naturally occurring or added), and sugar, there are a few things that set them apart. Here's the difference between jam, jelly, and ...

JAMS AND PRESERVES. Properties: Refrigeration (or cool temps of 50 to 60 degrees) needed after opening. May be stored up to one year in the fridge, according to Smucker’s. Uses: Everything from ...

If you are anything like us, you probably have a few half empty — or half full — jars of jam or other fruit preserves in your refrigerator that need to be used up.

The convenience of canned pie fillings makes them desirable as a kitchen staple, not only for pies, but also for a quick fruit crisp or fruit-filled coffee cake. Besides their excellent flavor ...