preserves

Blueberry Port Jam | Serious Eats : Recipes

This jam has a deep, dark purple hue that looks almost black in the jar. The blueberries and port work together to create an intense, full-bodied jam bursting with ripe fruit flavors. In addition to the berries, there are notes of plum, cherry, and raisin. Try it in a peanut butter sandwich, or as a filling between two layers of lemon cake.

Blueberry-Maple-Pecan Conserve | Serious Eats : Recipes

I love the combination of tart, juicy blueberries and caramelized, earthy maple syrup. This versatile conserve is a cinch to prepare, and would be wonderful over sweets like vanilla ice cream or pancakes, or savories like a wheel of baked brie.

Strawberry Lemon Curd | Serious Eats : Recipes

Incorporating 1/4 cup of pureed strawberries into this curd gives it the prettiest pink hue and just a touch of berry sweetness. To preserve the curd, process it in sterilized jars in a hot water bath for 15 minutes. Processed curd will keep for up to three months on the shelf. Otherwise, store it in jars in the refrigerator for up to two weeks. Try it on biscuits, muffins, toast, or ice cream.

Strawberry Balsamic Thyme Jam | Serious Eats : Recipes

This jam is insanely delicious; equal parts sweet and sophisticated. The balsamic vinegar adds depth of flavor and brings out the juicy, sunny taste of the strawberries. And the thyme, oh the thyme! It provides an addictive, lemony, herby essence. Try it over toast with ricotta, or sandwiched between two shortbread cookies.

Whiskey Peach Sauce | Serious Eats : Recipes

This simple, boozy peach sauce makes a perfect dinner party dessert for those nights when it's too hot to even think about turning on the oven. Try swapping some of the peaches for apricots, or use bourbon, peach schnapps, or dark rum in place of the whiskey. Serve it over ice cream, pound cake, or French toast.

Vanilla-Rum Chestnut Jam Recipe

While putting up preserves over the summer, I came across a recipe for Chestnut Jam with Vanilla and Rum, which sounded so good that I determined to make some as soon as I could get good chestnuts.

Vanilla-Rum Chestnut Jam Recipe

While putting up preserves over the summer, I came across a recipe for Chestnut Jam with Vanilla and Rum, which sounded so good that I determined to make some as soon as I could get good chestnuts.

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