5 preserve recipes that will steal the hearts of your loved ones

Aronia Berry Preserve - Pomelo Preserve - Satin Blackberry Preserve - Red Raspberry Preserve - Pomelo Peels Preserve

Satin Blackberry Preserve - Photo By Thanasis Bounas
Satin Blackberry Preserve - Photo By Thanasis Bounas

Aronia Berry Preserve

Ingredients
● 1 kg aronia berries
● 1 kg sugar
● 150 g water
● 2 lemons
● juice of 1/2 lemon

Directions
Remove the berries from the stems and wash well.
Drain the berries well and then put them in a pot.
Next, squeeze the lemons and pour the lemon juice over the berries, stir and add the sugar.
Cover the pot and leave overnight.
In the morning, add the water and boil on low heat, removing any foam with a spoon.
Once the syrup starts to thicken add the juice of 1/2 lemon.
Once the syrup has reached the desired consistency, remove the pot from the heat and allow it to cool.
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.

Pomelo Preserve

Ingredients
● 800 g pomelo
● 1 kg sugar
● 300 g water
● 1 cinnamon stick
● juice of 1 lemon

Directions
Wash the pomelo very well, and dry well with paper towel. Grate the pomelo peel using a grater paying attention not to reveal any of the white part of the fruit. Slice the fruit in a thickness of our discretion, squeeze and discard the juice and put the fruit in a pot. Cover the fruit slices with water and boil on high heat. Once the water has come to a boil, boil the fruit for 10 minutes, and then drain in a colander. Put the fruit slices back in the pot with fresh water and boil again, repeating the same process 3-4 more times until the bitterness of the fruit is gone.
Once that process is done, put the fruit back in the pot, adding the water, sugar and the cinnamon stick.
Simmer on medium heat until the syrup reaches the right consistency, about 35-40 minutes.
Just before turning off the heat add the lemon juice, stir, remove the cinnamon stick and remove from the heat.
To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool.
If the syrup is still too runny, boil for another 5 minutes.
Once it has cooled tilt the plate slightly and if it is not runny, the syrup is ready.
Finally, allow the spoon sweet to rest for 10 minutes and then store in glass sterilized jars.

Satin Blackberry Preserve

Ingredients
● 300 g satin blackberries
● 250 g sugar
● 200 g water
● juice of 1/2 lemon

Directions
Wash the berries well and then drain.
In a pot, put the water and the sugar, bring to a boil, and once the sugar has dissolved, add the berries.
Boil all together for 3 minutes, and then using a slotted spoon, remove the berries and put them in a bowl.
Continue boiling the syrup for 30 minutes until it reaches the desired consistency.
Five minutes before turning off the heat, put the berries back in the pot and add the lemon juice to combine all ingredients.
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.

Red Raspberry Preserve

Ingredients
● 350 g raspberry
● 250 g sugar
● 320 g water
● juice of 1/2 lemon

Directions
Wash the raspberry well and then drain.
In a large pot, put the water and sugar and boil for 25-30 minutes on medium heat until the syrup thickens.
Once the syrup is ready, add the raspberry and the lemon juice and boil all together for 3 minutes without stirring, so as not to break the raspberry.
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.

Pomelo Peels Preserve

Ingredients
● Peels of 3 pomelo fruit
● 750 g sugar
● 750 g water
● juice of 1 lemon
● 1 sprig rose geranium

Directions
Wash the pomelo very well and dry with a towel. Taking the whole pomelo fruit, grate the pomelo peel using a grater paying attention not to reveal any of the white part of the fruit Next slice the pomelo fruit, separating the peel from the flesh, which we discard.
Each pomelo yields about 12-14 slices. Once all pieces are peeled, put them in a pot and cover with water. Put the pot to boil on high heat, and once the water starts to boil, boil for 10 minutes. Then put the peels in a colander to drain away the bitter juice. Repeat the same process another 4 times until the bitterness of the fruit is gone. Once that process is done, put the peels in a colander to drain and to cool. Once the peels have cooled, wrap each peel and fix with a toothpick. Prepare all the peels and then put them in the pot. Add the water and sugar and boil for 35-40 minutes on medium heat until the syrup thickens. Just before turning off the heat add the lemon juice and the rose geranium sprig, stir and remove from the heat. 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. Allow it to rest for 10 minutes, remove the rose geranium sprig and store in glass sterilized jars.

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