How to make homemade preserves: jam, jellies, compotes, vegetable preserves, and more

Home canning

Home canning is completely safe if you follow these steps. You'll need four 8-ounce (240 ml) canning jars with lids and metal ring ties, and a canning rack (or another metal rack of a suitable size). You'll also need: tongs or tweezers for jars, a large spoon, a small rubber spatula, clean kitchen towels, and paper towels.


Step 1:
Sterilize the jars. Wash the jars, lids, and rings in hot, soapy water. Place the jars on a wire rack in a pot of water. Boil for at least 10 minutes; keep at a simmer until ready to fill.


Step 2:
Place the lids and rings in a saucepan with barely simmering water until ready to use (do not boil).


Step 3:
Carefully remove the jar from the water using special tongs or tweezers, pour out the water and place the jar on a clean kitchen towel.


Step 4:
Using a clean spoon, fill the jar with hot ingredients, leaving headspace as directed in the recipe. Repeat for the remaining jars.


Step 5:
Run a small, clean rubber spatula around the inside of the jar to remove any air bubbles.


Step 6:
Wipe the rims and threads of the jars with a damp paper towel to remove any food residue.


Step 7:
Remove the lids from the simmering water using tongs and place them on top of the jars.


Step 8:
Remove the metal rings from the water. Tighten them onto the jars until you feel resistance; do not overtighten.


Step 9:
Place the jars upright on a rack in a saucepan; fill with water to a depth of 5 cm. Bring to a boil and simmer, covered, for 15 minutes (this is called pasteurization).


Step 10:
Remove the jars from the water and place them on a kitchen towel or wire rack. Let them sit undisturbed for 24 hours; as they cool, a vacuum seal will form inside the jars.


Step 11:
Check the seal: the lids shouldn't bulge in the center (if this happens, keep the canned goods in the refrigerator for no more than a week). Store vacuum-sealed jars in a cool, dark place for no more than a year. Refrigerate after opening.

Plum and vanilla jam

Use canning techniques to create this delicately flavored jam.

Recipe: Plum and vanilla jam

Peach compote with mustard seeds

Peaches don't have to be sweet! Here they're paired with mustard seeds, wine, and spices in a savory compote that pairs perfectly with baked or grilled meats.

Recipe: Peach compote with mustard seeds

Blueberry jam with maple syrup

The first time blueberries and maple syrup were combined—perhaps over breakfast or a batch of pancakes—it was love at first sight. Make this sweet concoction during blueberry season and enjoy it year-round, served with pancakes, biscuits, toast, or cookies.

Recipe: Blueberry jam with maple syrup

Spicy tomato jam

A basic red sauce isn't the only way to use up your tomato harvest. This flavorful tomato jam gets its spiciness from cumin, red pepper, cloves, and ginger.

Recipe: Spicy tomato jam

Physalis salsa

The tomatillo is a popular Mexican relative of the tomato; it's used to make salsa verde, or green salsa. This sauce has a mild spiciness and is perfect for your favorite Mexican dishes.

Recipe: Physalis salsa