Fruit Compotes, Jams & Preserves

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.

Nancy's Violet Jelly
Nancy's Violet Jelly
Violets picked in spring make for an aromatic accompaniment that can be enjoyed all year round. Portion in small baby food jars and you've got lovely Mother's Day gifts.Anita Bath
Tomato-Nectarine Chutney
Tomato-Nectarine Chutney
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.Farideh Sadeghin
Four Pepper Jelly
Four Pepper Jelly
Jalapeños, red bell peppers, poblanos, and serrano chiles come together in this spicy-sweet jelly from Elizabeth Stark, the blogger behind Brooklyn Supper. It's perfect paired with rich meats, spread on sandwiches, or served on a cheese-and-cracker spread.Farideh Sadeghin
Rhubarb-Strawberry Jam
Rhubarb-Strawberry Jam
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.André Baranowski
Pickled Blueberries
Pickled Blueberries
Chef Tyler Kord of No. 7 Sub Shop in New York City created these sweet-tart pickled blueberries for his sandwich of brie, pistachios, and chervil.Michael Kraus
Strawberry Compote
Strawberry Compote
Strawberries macerated with gin, lime zest, and cardamom make an unexpected compote. Get the recipe for Strawberry Compote »Todd Coleman
Sour Cherry Compote
Sour Cherry Compote
This easy, versatile compote is thicker than a syrup but not quite a jam.Helen Rosner
Cherry Tomato-Vanilla Bean Preserves
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.Ganda Suthivarakom
Rhubarb and Berry Compote
Rhubarb and Berry Compote
The sweetness of berries plays off tart rhubarb in this lightly-spiced compote, which is great over Greek yogurt.Mackenzie Smith
Piquant Pickled Pineapple
Piquant Pickled Pineapple
Garlic and Sriracha balance the sweetness of pineapple in this Southeast Asian-inspired pickle; a splash of fish sauce adds a robust savory edge.Helen Rosner
Nectarine Murabba with Cardamom, Lemon and Rosewater
Nectarine Murabba with Cardamom, Lemon and Rosewater
Ripe nectarines and a touch of rosewater transform into a fragrant condiment that's equally good topping ice cream as it is accompanying grilled meat or fish.Laura Sant
Blueberry Jam with Lemon and Thyme
Blueberry Jam with Lemon and Thyme
Blueberries are great candidates for jam-making because of their high level of pectin—preserve them at the height of summer and enjoy their flavor year-round.Helen Rosner
Canned Peaches
Canned Peaches
In this recipe, ripe peaches are mixed with sugar syrup and cinnamon sticks, which imbue the fruit with sweet, spicy flavor.James Roper