Fruit Compotes, Jams & Preserves

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.

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. Pickled Blueberries »

Strawberries macerated with gin, lime zest, and cardamom make an unexpected compote. Get the recipe for Strawberry Compote »

This easy, versatile compote is thicker than a syrup but not quite a jam.

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.

The sweetness of berries plays off tart rhubarb in this lightly-spiced compote, which is great over Greek yogurt.

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. Get the recipe for Blueberry Jam with Lemon and Thyme »

In this recipe, ripe peaches are mixed with sugar syrup and cinnamon sticks, which imbue the fruit with sweet, spicy flavor.Get the recipe for Canned Peaches »