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
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
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
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
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
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
Amaretto-Peach Preserves
Chock-full of peaches, raisins and pecans, this lovely conserve enhances ordinary slices of toast.—Redawna Kalynchuk, Sexsmith, Alberta
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
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
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
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
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
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.
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.
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
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
Strawberry-Citrus Marmalade
I love strawberries but had never picked them until my neighbors took me to the local strawberry farm years ago. The next day, I used the motherlode of bright red strawberries to make this wonderful marmalade.—Margaret Hill, Louisville, Kentucky
The post 17 Recipes for Easy Preserves (and No-Fuss Marmalade) appeared first on Taste of Home.
Mark Hagen