Chef Vivian Howard's book, This Will Make It Taste Good, is all about creating homemade condiments and seasonings, then using them to boost the flavor in other recipes. This fruit preserves recipe makes a big batch, but there many ways to use it beyond just spreading it on a piece of toast. Use it to make a glaze for meat, chicken or fish, stir it into yogurt, pair it with cheese for an appetizer, or even shake some into a cocktail.

EatingWell Magazine, April 2021


Credit: Baxter Miller

Recipe Summary

1 hr
9 hrs


Ingredient Checklist


Instructions Checklist
  • Toss fruit, sugar and lemon (or lime) slices in a large pot. Cover and let macerate overnight.

  • Transfer the pot to the stove and bring the mixture to a simmer over medium heat, stirring occasionally. Cover, lower the heat to maintain a simmer and cook until the fruit shrinks slightly and the syrup starts to turn the pale color of the fruit, adding water as needed to keep the syrup pale and thin, at least 15 minutes and up to 1 hour. (For fruits like strawberries, blackberries, figs and watermelon flesh, 15 minutes may be all the time you need. For apples, pears, citrus and watermelon rinds, you'll need to cook them a bit longer until some of the fruit becomes translucent.) Remove from heat and let cool for at least 1 hour.

  • Transfer the fruit and syrup into jars, cover tightly and refrigerate for up to 3 months.

To make ahead

Refrigerate for up to 3 months.

This recipe was excerpted from This Will Make It Taste Good by Vivian Howard. Copyright © 2020 by Vivian Howard. Photographs by Baxter Miller. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.

Nutrition Facts

2 Tbsp.
40 calories; carbohydrates 10g; sugars 10g; vitamin a iu 1IU.