Recipes

Preserve Everything! 23 Ways to Enjoy Summer Fruits All Year Round

You love peak-season fruits. They love you back. And you should absolutely preserve them so you can feel the love all year round.
Image may contain Plant Food Produce Human Person and Fruit
Eva Kolenko

Welcome to peak ripe fruit season, where stone fruits abound and there are unicorns and daisies and rainbows. But winter is coming. And when it does, you'll want summer produce by your side. From jams and jellies to vinegars, liqueurs, and chutneys, we've got 23 recipes to preserve summer produce all year round (and stave off creeping panic that we can't always casually pick up incredible produce).

  • Image may contain Plant Food Produce Human Person and Fruit
    Eva Kolenko
    1/22

    Raspberry-Rose Jam

    If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its setting power.

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  • Image may contain Plant Food Dish Meal Animal Seafood Sea Life Lobster and Vegetable
    2/22

    Preserved Eggplants

    A recipe for preserving eggplants by roasting them slowly in olive oil and jarring them with basil or mint.

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  • Image may contain Relish Food Plant and Pickle
    5/22

    Fresh Peach Chutney

    This sweet-savory chutney pairs perfectly with meats. We love it with our Kerala-style fried chicken.

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  • Image may contain Food Meal Dish and Plant
    6/22

    Apple Jam

    Apple jam is better than apple sauce (and pretty much everything else you make with apples in the fall). Here's how to make it.

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  • Image may contain Plant Fruit Food Strawberry and Jar
    Eva Kolenko
    7/22

    Strawberry Vinegar

    Vinegar and strawberries become best friends in this flavorful infusion.

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  • Image may contain Jam Food and Jar
    Eva Kolenko
    8/22

    Apricot-Riesling Jam

    If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its setting power.

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  • Image may contain Plant Food Meal Dish and Bowl
    11/22

    Charred Lemon-Shallot Chutney

    The smoky-tart flavors of this sauce pair well with the inherent sweetness of seared scallops or roasted pork tenderloin.

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  • Three small jars of panna cotta topped with strawberry rhubarb jelly next to a piece of broken shortbread.
    Photo by Michael Graydon
    12/22

    Rhubarb Strawberry Jelly

    The sweet and sour flavor of the vibrant jelly complements the slight tang of a buttermilk panna cotta dessert. Because everything can be made far in advance, it's an ideal choice for a party.

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  • Image may contain Human Person Plant Fruit and Food
    Eva Kolenko
    13/22

    Plum Wine

    Nothing could be simpler than combining ripe produce with the alcohol of your choice to reap the rewards months later. The technique also works with nonalcoholic liquids like honey or vinegar.

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  • Image may contain Food Toast Bread and French Toast
    14/22

    Apricot-Miso Jam

    This jam from Linger in Denver is delicious with pork but is especially tasty on bread with cream cheese.

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  • Image may contain Jam Food Plant Fruit Raspberry and Jar
    Eva Kolenko
    15/22

    Bachelor Jam

    Store infused booze in a cool, dark place to slow oxidation, kinda like aging your own wine!

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  • Image may contain Plant Cutlery Spoon Food and Fruit
    Matt Duckor
    16/22

    Raspberry Skillet Jam

    Keep a last little taste of summer around by turning raspberries into jam with this easy recipe. The method works for other berries as well.

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  • Image may contain Jam Food Plant Creme Dessert Cream and Ice Cream
    19/22

    Port and Onion Chutney

    Red onions add sweetness and lend color to this chutney, but any onion will work.

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  • Image may contain Roast Food and Pork
    20/22

    Plum Chutney

    We pair this plum chutney with juicy inside, crispy-crusty outside pork tenderloin. Revive drier meat with the chutney for leftover sandwiches.

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Associate Web Editor. When she’s not posted up at a café, reading and praying that sipping her cappuccino won’t mean sacrificing a night’s sleep, Elyssa writes about food culture and restaurant trends for bonappetit.com. The team’s unrelenting sweet tooth and beverage nerd, Elyssa can also be found refreshing the Wait-or-Buy ... Read More
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