Preserves

Enjoy the high-summer ritual of freezing the best strawberries to use all winter long. You may also want to try drying the hulls to make strawberry tea.

A strawberry rhubarb jam that’s full of spring flavor with just a few ingredients and no need to can anything. Just make it and eat it up.

In these moments of too much citrus fruit and too little time, the easiest, most satisfying thing I’ve learned to make is mixed, whole-fruit jam.

It was an onslaught of Black Mission figs that got me started canning; these pickled figs were the first thing I ever made.

This low-sugar peach jam — pure peach using Pomona’s Pectin — lets you keep both the sweet stuff and the cooking time low.

Here are some ideas for what to do with blackberries if you, too, are the recipient of what promises to be this summer’s great bounty.