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Preserves & Jams

31 recipes in this category

Jams, marmalades, and preserved fruit — traditional ways to capture the season's harvest for winter.

Whole golden pears in amber cognac syrup inside a glass jar, on a dark wooden table
preserves jams

Pears in Cognac and Rum

Whole pears blanched, steeped overnight in syrup, then preserved in a thickened cognac and rum syrup and pasteurized.

Total time: 75 min
Servings: 6 pears (approx. 1 per serving)
Whole dark purple plums in deep ruby-amber vinegar syrup inside a large glass jar, on a stone kitchen surface
preserves jams

Plums in Wine Vinegar

Hungarian plums briefly cooked in a sweet wine vinegar syrup, bottled hot — a classic sweet-sour condiment alongside roasted meats.

Total time: 20 min
Servings: 10 portions (approx. 100g each)
Small glass bottles of deep pink rose petal syrup on a dark oak table, fresh unsprayed rose petals scattered alongside, natural window light from left.
preserves jams

Rose Petal Syrup

Fresh rose petals macerated overnight in sugar, pressed for their juice, and cooked into a fragrant heavy syrup with lemon.

Total time: 1490 min
Servings: 20 portions (approx. 20ml each)
Small glass jar of golden-amber tomato preserve, translucent tomato pieces visible in thick syrup, silver spoon resting on the rim, dark oak table.
preserves jams

Tomatoes in Sugar (Slatko)

Firm tomato pieces soaked in lime water, then cooked in heavy sugar syrup until glass-clear and translucent.

Total time: 2310 min
Servings: 10 portions (approx. 40g each)
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