Substitutes for preserves

35 cards, each with the best swap and the amount to use. Open one for every option, stamped.

In this drawer

35 cards

7 options
Out of Apple butter
Use Applesauce
Same amountTweak it
6 options
Out of Apple jelly
Use Apple butter
Same amountTweak it
6 options
Out of Apple pie filling
Use Homemade apple pie filling from fresh apples
6 cups sliced apples, about 6 medium, replaces one 21oz canWorks
7 options
Out of Apricot preserves
Use Peach preserves
Same amountWorks
6 options
Out of Atchara
Use Quick chayote or jicama pickle
3 cups shredded vegetable makes about 2 cups atcharaWorks
6 options
Out of Blackcurrant jam
Use Red currant jelly
Same amountTweak it
6 options
Out of Blueberry jam
Use Quick blueberry jam from fresh or frozen berries
300g blueberries plus 120g sugar and 1 tbsp lemon juice makes about 1 cupWorks
7 options
Out of Candied lemon peel
Use Candied orange peel plus a little fresh lemon zest
Same amount by weightTweak it
6 options
Out of Cherry pie filling
Use Homemade filling from frozen or jarred cherries
1 lb (450 g) cherries, ½ to 2/3 cup sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, makes about 2 ½ cups, or one 21 oz canWorks
6 options
Out of Cherry preserves
Use Frozen cherries cooked into a quick preserve
400g frozen cherries plus 150 to 200g sugar and 1 tbsp lemon juice makes about 1 ½ cupsWorks
6 options
Out of Cloudberry jam
Use Apricot jam + lemon juice
Same amountYou'll taste it
6 options
Out of Dulce de batata
Use Quince paste (dulce de membrillo)
Same amount by weightTweak it
6 options
Out of Giardiniera
Use Chopped pepperoncini plus celery and olive oil
Same amount by volumeWorks
6 options
Out of Grape jelly
Use Red currant jelly
Same amountTweak it
6 options
Out of Guava paste
Use Quince paste (membrillo, dulce de membrillo)
Same amount by weightTweak it
6 options
Out of Lekvar
Use Homemade prune butter
Same amountWorks
6 options
Out of Lemon curd
Use Homemade lemon curd
Same amountWorks
6 options
Out of Makdous
Use Muhammara
Serve 2 to 3 tbsp per person in place of a couple of stuffed eggplantsTweak it
6 options
Out of Mincemeat
Use Quick homemade mincemeat, no maturing
Same amountWorks
6 options
Out of Mint jelly
Use Fresh mint sauce, made from scratch
4 tablespoons chopped mint, 2 tablespoons boiling water, 1 teaspoon sugar, 3 tablespoons vinegar, makes about ½ cupYou'll taste it
7 options
Out of Mostarda
Use Fruit jam plus Dijon mustard (two-minute version)
¼ cup jam plus ½ to 1 tsp Dijon per ¼ cupTweak it
6 options
Out of Nata de coco
Use Kaong (sugar palm fruit) in syrup
Same amount by volume, drainedYou'll taste it
6 options
Out of Orange marmalade
Use Apricot preserves plus grated orange zest
Same amountWorks
6 options
Out of Peach preserves
Use Apricot preserves
Same amountWorks
6 options
Out of Pepper jelly
Use Apple jelly with minced jalapeno and vinegar (best homemade fix)
½ cup apple jelly, 1 to 2 tablespoons minced jalapeno, 2 teaspoons cider vinegar, pinch of saltWorks
6 options
Out of Plum jam
Use Blackcurrant, damson or black cherry jam
Same amountWorks
6 options
Out of Preserved radish
Use Takuan (Japanese pickled daikon), rinsed and diced
Same amount, rinsed and patted dryTweak it
6 options
Out of Pumpkin butter
Use Homemade pumpkin butter from canned puree
One 15oz can pumpkin puree makes about 1 ¼ cups pumpkin butterWorks
6 options
Out of Quince paste (membrillo)
Use Guava paste (pasta de guayaba)
Same amountTweak it
6 options
Out of Raspberry jam
Use Strawberry jam
Same amountTweak it
6 options
Out of Red currant jelly
Use Cranberry jelly
Same amountWorks
6 options
Out of Rose hip jam
Use Apricot jam with lemon juice
Same amountTweak it
7 options
Out of Rose petal jam
Use Mild jam plus rose water
¼ cup jam + ¼ to ½ tsp rose water per ¼ cupTweak it
6 options
Out of Strawberry jam
Use Raspberry jam
Same amountTweak it
6 options
Out of Yuja cha
Use Orange marmalade plus lemon juice
1 tbsp orange marmalade + ½ tsp lemon juice per 1 tbspWorks

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