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!
Red Cherry Plum Preserve
Ingredients
● 1 kg cherry plums
● 1 kg sugar
● 400 g water
● juice of 1 lemon
● 1 sprig rose geranium
Directions
Wash the plums well and remove the pits with a pen.
Using the bottom of the pen press the pit from the base of the fruit and remove the pit from the other side.
In a large pot, put the water and sugar and boil for 10 minutes.
Next, add the plums to the syrup and simmer on medium heat for 20-25 minutes for the syrup to reach the desired consistency.
Just before turning off the heat add the lemon juice, stir and remove from the heat.
Finally, put the rose geranium sprig in the hot syrup for 15 minutes to release its fragrance and then discard.
Allow the spoon sweet to rest for a bit and then store in glass sterilized jars.
Abate Fetel Pear Preserve
Ingredients
● 1 kg pears, peeled
● 2 cups water
● 1 kg sugar
● juice of 1 lemon
● peels of half a lemon
Directions
Peel the pears, slice in half and remove the seeds.
We can also leave the pears whole, and remove the seeds with a sharp knife.
In a large pot, put the pears with the water and simmer for 10 minutes.
Next, add the sugar and the lemon peels.
Boil for 15 minutes, turn off the heat and leave it overnight.
In the morning, boil so the syrup can reach the desired consistency, about 30-35 minutes.
Just before turning off the heat remove the lemon peels and add the lemon juice and stir.
Allow it to rest and then store in glass sterilized jars.
American Persimmon (Diospyros Virginiana) Preserve
Ingredients
● 1 kg persimmons (peeled)
● 900 g sugar
● 50 gr water
Directions
Wash the persimmons, peel and slice in half.
Put the fruit in a large pot with the sugar and water and boil for 15 minutes.
Cover the pot and leave it overnight to release their juices.
In the morning, using a slotted spoon remove the persimmons from the pot and put them in a bowl.
Next, put the pot on medium heat and boil until the syrup has thickened.
When the syrup still needs about 5 minutes to be ready, add the persimmons and boil all together.
Allow it to cool and if the syrup is still too runny, boil for a little longer until it reaches the desired consistency.
Plum Preserve
Ingredients
● 1 kg plums
● 900 g sugar
● 300 g water
● juice of 1 lemon
Directions
Wash the fruit very well and remove the pits with a pen. Using the bottom of the pen press the pit from the base of the fruit and remove the pit from the other side.
In a large pot, put the water, sugar and the plums and boil for about 10 minutes until the peels crack open.
Turn off the heat, cover the pot and leave it overnight.
In the morning, remove the plums using a slotted spoon, put them in a bowl and remove the peels that have cracked.
Put the pot on medium heat until the syrup reaches the desired consistency.
When the syrup still needs about 5 minutes to be ready, add the plums and boil all together.
Turn off the heat and allow it to cool.
Allow it to cool and if the syrup is still too runny, boil for a little longer until it reaches the desired consistency.
Store in glass sterilized jars.
Yellow peach Preserve
Ingredients
● 1 kg yellow peaches
● 850 g sugar
● 200 g water
● juice of 1 lemon
Directions
Peel the peaches, slice in half and remove the pits.
Put the fruit in a large pot with the sugar and water and boil for 10 minutes.
Turn off the heat, cover the pot and leave it overnight for the peaches to release their juices.
In the morning, using a slotted spoon remove the peaches from the pot and put them in a bowl.
Boil the syrup for 10 minutes and then put the peaches back in the pot and boil all together until the syrup has reached the desired consistency, about 30-35 minutes.
Once the syrup is ready, add the lemon juice, stir and remove from the heat.
Store in glass sterilized jars.
