You may think of preserving—jams, jellies, and pickles—as a purely warm-weather thing, when berries, stone fruits, and cucumbers are all plentiful. But in the cooler months, when we’re eating a little more citrus and a little less melon, there’s still plenty of preserving to do. Here are nine pickles, candies, and preserves to help you practice delayed gratification this season.
After simmering clementines in simple syrup, you end up with pockets of sweet, tender fruit suspended in a bright, slightly tart liquid. They make the perfect gift for cocktail lovers and home bakers.
Lemon and salt—powerful on their own, but even better when combined and let mature into preserved lemons, a North African pantry staple.
Persimmons come in two varieties. There’s the Hachiya, which can only be eaten when the flesh is incredibly ripe and runny, and the Fuyu, which can be eaten either firm or soft. You want to seek out firm Fuyu persimmons for this recipe (they are short and squat, with a flat underside), as they give the best texture to the finished chutney.