As the markets are brimming over with the sweet juicy bounty of the season’s harvest, set some aside for enjoying in a preserved form. With recipes for compotes, jams, and preserves for sour cherries, watermelon rind, raspberries, and more—in methods as simple as freezing with sugar to pickling in vinegar—transform your favorite summer fruits to enjoy immediately, or well into the fall and winter.
Preserve summery tomatoes and nectarines with this chunky, vinegary chutney from cookbook author Cathy Barrow. It’s the perfect preserve to serve with a sturdy cheese and crisp crackers.
Rhubarb, a reddish pink vegetable that grows in celery-like stalks and is harvested through the late summer, has a pleasing tartness, so it pairs well with sweet strawberries in a jam.
Cherry Tomato-Vanilla Bean Preserves
This jammy tomato compote is perfect paired with a triple cream goat cheese or with firm white-fleshed fish dishes. Floral vanilla bean brings out the musky qualities of cherry tomatoes. It is best made with ripe tomatoes at the height of summer.
Rhubarb and Berry Compote
The sweetness of berries plays off tart rhubarb in this lightly-spiced compote, which is great over Greek yogurt.