5 recipes using exotic fruits, for preserves with multiple health benefits

Strawberry Grape Preserve - Sultana Grape Preserve - Yellow Cherry Plum and Apricot Preserve - Packham’s Triumph Pear Preserve - Yellow Cherry Plum Preserve

Yellow Cherry Plum and Apricot Preserve - Photo By Thanasis Bounas
Yellow Cherry Plum and Apricot Preserve - Photo By Thanasis Bounas

Strawberry Grape Preserve

Ingredients
● 1 kg strawberry grapes (seeds and peels removed)
● 500 g sugar
● 70 g water
● juice of 1/2 lemon
● 1 sprig rose geranium

Directions
Wash the grapes well.
Using a clean hair pin, remove the seeds and then patiently peel each individual grape.
Put the grapes in a large pot with the sugar, alternating one layer of grapes with one layer of sugar, add the water, cover the pot and leave it overnight.
In the morning, put the pot on low heat and simmer until the sugar has melted and the grapes have released their juices.
Increase the heat to medium and continue boiling until the syrup thickens, about 45-50 minutes.
Allow it to cool for 4 hours. During this time, it may release juices and thus water-down the syrup.
If this happens, put it back and boil on high heat.
Boil for about 10 minutes until the syrup reaches the desired consistency.
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.

Sultana Grape Preserve

Ingredients
● 1 kg sultana grapes
● 1/2 kg sugar
● 100 g water
● 1 sprig rose geranium
● juice of 1/2 lemon
● 200 g roasted almonds

Directions
Wash the grapes well and remove from the stems.
If you have the patience, using a thick needle pierce the grapes so they can absorb syrup and swell, but if not, it does not matter. Put the grapes and the water in the pot and simmer on low heat for about 10 minutes.
Add the sugar, removing any foam with a spoon and turn off the heat.
Allow it to rest for 4 hours for the grapes to absorb some syrup.
Next, boil on low heat for the syrup to reach the desired consistency.
Just before turning off the heat, add the lemon juice, stir for 1 minute and it is ready.

For the almonds
Layer the almonds in a pan and roast in a preheated oven at 200 degrees until golden brown. Pay attention so the almonds do not burn otherwise they will become bitter.
Add the almonds to the spoon sweet, stir and store in sterilized jars.

Yellow Cherry Plum and Apricot Preserve

Ingredients
● 500 g yellow cherry plums (ripe and pitted)
● 500 g apricots (ripe and pitted)
● 1 kg sugar
● 200 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 and sugar and boil for 10-15 minutes.
Next, add the fruit, the lemon juice and boil for 20 minutes.
Turn off the heat and leave it overnight.
In the morning, if the syrup is ready put the spoon sweet in sterilized jars.
If the syrup is too runny, boil for a little longer.

Packham’s Triumph Pear Preserve

Ingredients
● 1 kg pears (peeled)
● 900 g sugar
● juice of 1 lemon
● gloves as many as pears
● 140 g water

Directions
Wash and peel the pears and remove the seeds.
To remove the seeds use the special round tool or a sharp knife.
If we wish, slice in half.
In a large pot, put the sugar and the water and boil until the syrup thickens slightly.
Next prick the cloves into the pears and add them to the syrup.
Simmer until the syrup has reached the desired consistency, turn off the heat and leave overnight so they can release their juices.
In the morning, boil on medium heat for the syrup to reduce. Finally, when the syrup is ready, add the lemon juice, stir and remove from the heat.
Allow it to cool and store in glass sterilized jars.

Yellow Cherry Plum Preserve

Ingredients
● 1 kg yellow cherry plums (ripe and pitted)
● 1 kg sugar
● 400 g water
● zest and juice of 1 lemon

Directions
In a large pot, put the water and sugar and boil for 10 minutes.
Next, add the yellow cherry plums, the lemon juice and lemon zest.
Boil for 10 minutes, turn off the heat and leave it overnight.
The next day, put the pot on medium heat and simmer for 30-35 minutes until reduced.
Stir frequently so it does not scorch.
When the sweet is ready, remove from the heat, allow it to rest, and then store in glass sterilized jars.

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