Figs Preserve
Ingredients
● 1 kg summer figs (picked one day before fully ripe)
● 800 g sugar
● 200 g water
● juice of 1 lemon
● 1 sprig rose geranium or 1 cinnamon stick
Directions
Peel the figs, put them in a pan, pour over the lemon juice and leave aside for 3 hours.
After the 3 hours, in a large pot, put the water and the sugar and boil on medium until the sugar has dissolved.
Next, add the figs and boil for 5 minutes with the syrup.
Remove the figs using a slotted spoon and put them in a bowl, and continue to boil the syrup until it has reached the desired consistency.
Five minutes before turning off the heat, add the figs and boil all together.
After turning off the heat, add the rose geranium sprig and leave it in for about 10 minutes for it to release its fragrance.
Finally, discard the rose geranium sprig and store the spoon sweet in sterilized jars.
Prickly Pear Preserve
Ingredients
● 1 kg prickly pears, peeled
● 1 kg sugar
● juice of 1/2 lemon
● juice of 1 lemons
● 250 g quince
● 180 g water
● 1 sprig rose geranium
Directions
Carefully peel the prickly pears, paying close attention to its thorns.
Layer the prickly pears in a pan, alternating one layer of prickly pears with one layer of sugar, drizzle with the juice of 2 lemons and leave it overnight.
In the morning, take any juices released by the fruit and the sugar that has not dissolved and boil on low heat until the sugar dissolves.
Increase the heat, add the prickly pears and boil for about another 5 minutes. Turn off the heat and leave the prickly pears in the syrup for 8 hours.
After the 8 hours, using a slotted spoon remove the prickly pears, put them in a bowl and boil the syrup again until it reaches the desired consistency.
Once the syrup has thickened, put the prickly pears back in the syrup, add the lemon juice and boil for about 2-3 minutes and then turn off the heat.
Allow it to rest for about 10 minutes and while it is still hot, store in glass sterilized jars.
To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool. Test the syrup with a spoon and if the syrup slowly drips off the spoon in drops it is ready.
Watermelon Rinds Preserve
Ingredients
● 1 kg watermelon rinds, without the red flesh
● 1 kg sugar
● 40 g water
● 1 sachet vanilla
● 3 lemons
● Juice of half a lemon
Directions
Clean the outside green rind from the red flesh, leaving very little flesh on the white part.
Then slice in wedges.
Put them in a bowl with water and the juice of 3 lemons.
Put a weight over the bowl so the rinds are fully immersed in the water and leave it for 3 hours.
Next, drain well, put the rinds in a large pot, add the sugar, water and simmer on low heat for 15 minutes until the sugar dissolves, removing any foam with a spoon.
Turn off the heat and leave it overnight.
The next day, boil again for the syrup to thicken.
Just before turning off the heat, add the vanilla and the lemon juice.
Granadilla passion fruit (Passiflora edulis) Preserve
Ingredients
● 500 g passion fruit
● 500 g sugar
● 50 g water
● juice of 1 lemon
Directions
Wash the fruit very well and slice in half.
Using a spoon, carefully remove the juice inside the fruit and put it in a bowl.
(Do not discard the juice, as it can be used to make jam)
Put the pieces we emptied of the juice into a large pot, cover with water and boil for 25-30 minutes until soft.
Once the fruit is soft, turn off the heat, discard the water and allow the fruit to cool.
Using a spoon, carefully separate the soft part from the hard exterior, discarding the hard exterior.
Put the soft part of the fruit in a pot and add the water and sugar.
Boil on medium heat paying close attention as it thickens very quickly.
The fruit has its own jelly which allows it to thicken nicely. Two minutes before turning off the heat, add the lemon juice and stir.
Once it is ready turn off the heat, allow it to rest for 10 minutes and store in glass sterilized jars.
Mangosteen Preserve
Ingredients
● 300 g mangosteen fruit
● 300 g sugar
● 50 g water
● juice of 1/2 lemon
Directions
Using a sharp knife, carefully slice around the fruit and remove the top part.
Be careful to not cut yourself as the exterior of the fruit is very hard.
Using a spoon remove the flesh of the fruit.
Try to remove the flesh whole.
Clean all the fruit and put them in a bowl.
Next, in a large pot, put the water and sugar and boil on medium heat.
Once the sugar has dissolved add the fruit from the bowl and continue boiling until the syrup thickens, about 30-35 minutes.
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.
Two minutes before turning off the heat add the lemon juice and stir.
Allow it to rest and store in glass sterilized jars.
