Karsten Moran for The New York Times Editors’ Collection Jams, Jellies and Preserves Delicious canning recipes for the beginner or experienced cook. EmailShare on PinterestShare on FacebookShare on Twitter
Nectarine and Peach Jam With Lemon Verbena Melissa Clark, Christine Ferber 60 minutes, plus macerating and
Strawberry Rhubarb Confiture Cathy Barrow, Christine Ferber 2 hours of preparation, plus 6 to 12 hours for macerating and several hours for cooling