
Discover the Suggestions category on DeliciousPath, where we’ve handpicked recipes designed to match your taste and inspire your cooking. Explore Suggestions now and find the dishes you’ll love to create and savor!
Rose Petal Preserve
Ingredients
● 200 g rose petals of rose
● 950 g sugar
● 600 g water
● juice of one and a half lemon
Directions
Separate the rose petals from the stem.
With one hand, grab the stem and with the other hand grab all the rose petals and pull apart to separate the petals from the flower.
Using a pair of scissors, cut the bottom part of the petals that are white and discard.
Wash the petals and drain well on a towel.
In a large pot, put the water and sugar and boil for 10 minutes.
Next, add the rose petals.
Simmer on low heat for 30-35 minutes. Once the syrup has reached the desired consistency, add the lemon juice.
To see if the syrup is ready, put a spoonful of the syrup on a saucer and once it has cooled we can see how thick it is. If it is too watery, boil the syrup for another 5 minutes.
Mulberry Preserve
Ingredients
● 500 g Mulberry
● 400 g sugar
● 140 g water
Directions
Wash the Mulberry well and cut off the stems using a pair of scissors.
Put them in a large pot with the sugar and water and boil on high.
Once it has come to a boil, lower the heat and allow to simmer until the syrup has reached the desired consistency. This should take 35-40 minutes. If necessary, boil for a little longer.
Five minutes before turning off the heat, add the lemon juice.
To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool. If the syrup drips off the spoon it is ready.
Cherry Preserve
Ingredients
● 1 kg cherries
● 750 g sugar
● 1 tbsp lemon juice
● 1 sachet vanilla
Directions
Wash the cherries well, removing the stems and dry on a towel.
Remove the pits carefully so as not to bruise the cherries using the special tool or a clean hair pin. Remove the pits over the pot we will use later, so as to reserve all the cherry juices.
Once we are done, put all the cherries in the pot with their juices and pour the sugar on top. Let this rest for 7-8 hours for the juices of the cherries to come out.
After 7-8 hours put the pot on high heat and once it has come to a boil, lower the heat to medium.
Remove the foam from the top using a large spoon.
Once the syrup has thickened add the lemon juice and the vanilla and boil for another 30 seconds. To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool. Once it has cooled, tip the saucer slightly. If the syrup is runny it is not thick enough and needs to boil a bit longer.
Remove the syrup from the heat and allow to cool.
Every once in a while shake the pot to allow the cherries to swell even more.
Once it has cooled well put it in sterilized jars and keep in the refrigerator.
White Mulberry Preserve
Ingredients
● 500 g mulberries
● 450 g sugar
● 350 g water
● juice of 1/2 lemon
Directions
Wash the mulberries well and cut off the stems using a pair of scissors.
In a large pot, put the water and sugar and boil for 5-8 minutes. Next, add the berries, turn off the heat and leave it on the stove to continue boiling while the burner is still hot. It should not be left more than 5 minutes.
Then leave it aside for one day.
The next day, boil for 10 minutes on high heat for the syrup to thicken and add the lemon juice.
To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool. Once it has cooled tilt the plate slightly and if it is not runny, the syrup is ready.
Store in sterilized jars.
Orange Preserve
Ingredients
● 8 oranges
● 1 kg sugar
● 400 g water
● 1 cinnamon stick
● Juice of half a lemon
Directions
Wash the oranges, dry them and remove the stem. Grate the orange peel using a grater leaving the white part of the orange intact. In a large pot, put the water and the whole oranges, bring to a boil and boil for 10 minutes on high.
Change the water and boil for another 10 minutes. Remove the oranges and put in cold water to stop the boiling. Put the oranges in a colander to drain the juices from the peel.
Slice the oranges in 4 and if large, slice in more pieces. In a large pot, put the water and sugar and boil for 5 minutes on high. Next, add the oranges to the syrup and boil for another 10 minutes. Turn off the heat and cover, leaving overnight in the syrup. This enables the juices from the oranges to be released into the syrup. The next day, add the cinnamon stick and boil again for 10 minutes. Remove the fruit using a slotted spoon and put the fruit into a large bowl. Boil the syrup for 10-15 minutes until it reaches the desired consistency.
Once the syrup is ready, put the oranges back in the pot and boil for another 5-10 minutes.
Turn off the heat, discard the cinnamon stick, add the lemon juice and stir.
Store in sterilized jars.
To test if the syrup is ready, dip a spoon into the syrup and if a drop stays on the spoon without dripping, the syrup is ready.
