17 Recipes for Easy Preserves (and No-Fuss Marmalade)
Updated: Jan. 05, 2022Relish the fruity goodness of homemade preserves when you whip up these simply finger-licking specialties.
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Peach-Blueberry Preserves
As a child I helped my grandmother can summer fruits and vegetables. I didn't always appreciate this activity when I was young, but now I miss her terribly and wish we could have another summer afternoon in her kitchen. I think she would enjoy this recipe. —Katie Ferrier Gage, Houston, Texas
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Pear Preserves
In the fall we would go to our farm and pick pears and apples. Then we'd build a campfire and roast hot dogs. Later we'd all get together and make big batches of these tasty preserves. —Tammy Watkins, Greentop, Missouri
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Kumquat Marmalade
I didn't even know what a kumquat was until my husband and I discovered them in southern Florida. Now I love using them for marmalade. I always get carried away making it and am happy to share! —Faye Robinson, Pensacola, Florida
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Chunky Cherry & Peach Preserves
Out of all the jams I make, this is my grandmother’s favorite. She anxiously waits for late June to come because she knows I’ll put up as many batches as I can while peaches and cherries are at their peak. —Amy Seiger, McLoud, Oklahoma
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Lemon Marmalade
Lemons and grapefruit combine to create a tantalizing spread for English muffins, toast and even shortbread cookies! I give away jars of this marmalade every Christmas. —Barbara Carlucci, Orange Park, Florida
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Rhubarb Raisin Marmalade
At a retreat in the foothills of the Canadian Rockies, I sampled a marmalade combining rhubarb and raisins. I loved it so much that I went home and tried to duplicate it. I added the strawberries to make the marmalade even sweeter. —Carmen Tuck, Airdrie, Alberta
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Amaretto-Peach Preserves
Chock-full of peaches, raisins and pecans, this lovely conserve enhances ordinary slices of toast.—Redawna Kalynchuk, Sexsmith, Alberta
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Strawberry Marmalade
This recipe makes ordinary orange marmalade into something really special! Sometimes I make it using strawberries that I've frozen without adding sugar or water. I just thaw them in the refrigerator overnight. &mdashlMrs. Craig Presbrey, Pascoag, Rhode Island
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Tomato Lemon Marmalade
This is a marmalade I make for our church bazaar every fall. It always sells out in no time at all.—Mrs. Helen Witt, Minneapolis, Minnesota
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Citrus Blueberry Marmalade
I have four children under the age of six, so berry picking has been the perfect family activity for us. I just started preserving fruit this season with all of the berries we picked—this is a spin-off of a super-easy recipe using ingredients we had on hand, with no added pectin, and it turned out fantastic. It's a favorite for both kids and adults!—Sarah Haengel, Bowie, Maryland
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Three-Fruit Marmalade
I make all my own jams, and this marmalade is a favorite. It marries the warm flavors of peaches and pears with citrus. —Lorraine Wright, Grand Forks, British Columbia
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Peach Marmalade
This is my take on several different chutney recipes combined. This sweet and spicy marmalade pairs well with just about any meat or poultry. —Joanne Surfus, Sturgeon Bay, Wisconsin
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Apricot & Maraschino Cherry Preserves
This chunky spread is so colorful and festive--like fruitcake in a jar! The maraschino cherries, canned pineapple and dried apricots are fruits that are readily available year-round.
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Quince Orange Marmalade
Quince sweetens this marmalade as it simmers and fills the house with its distinctive autumn aroma. It’s great on toast or bagels for breakfast in the morning! Thanks to our Test Kitchen for the recipe.
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Rhubarb Marmalade
My daughter makes this marmalade every spring when rhubarb's abundant. Our family enjoys her gift…a refreshing departure in flavor from all the berry jams and jellies. —Leo Nerbonne, Delta Juction, Alaska
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Rhubarb-Orange Marmalade
Rhubarb and orange make a great combination in this versatile marmalade. It’s a perfect glaze for meat or poultry and tasty on toast.—Joan Markytan, Elysian, Minnesota
Originally Published: June 05, 2019
