5 tasty homemade preserve recipes for our beloved ones

Kiwi Preserve - Strawberry Preserve - Banana Preserve - Pear Preserve - Kumquat Preserve

Pear Preserve - Photo By Thanasis Bounas
Pear Preserve - Photo By Thanasis Bounas

Kiwi Preserve

Ingredients
● 1 kg kiwi
● 1 kg sugar
● juice of 1/2 lemon
● 500 g water
● 1 sprig rose geranium

Directions
Wash the kiwi, remove the peel and slice in two.
Put the kiwi in a pot and add the water and sugar.
Boil on high for 10 minutes, just enough for the kiwi to soften and then remove and put the kiwi in a bowl.
Lower the heat to medium and continue boiling until the syrup thickens, about 45 minutes.
Once the syrup is ready, put the kiwi back in the pot and stir, adding the lemon juice.
Turn off the heat and allow to rest for 10 minutes and store in sterilized jars.

Strawberry Preserve

Ingredients
● 1 kg ripe strawberries
● 1 kg sugar
● 30 g cognac
● juice of 1/2 lemon

Directions
Remove the stems from the strawberries and wash in cold water.
Put the strawberries in a large pot with the sugar, alternating one layer of strawberries with one layer of sugar and pour in the cognac.
Cover the pot and refrigerate overnight for the strawberries to release their juices.
In the morning, put the pot on high heat, bring to a boil, removing any foam using a spoon and once it has come to a boil, then remove from the heat.
Allow it to cool, strain the strawberries from the syrup and boil the syrup in the pot until it has reached the desired consistency.
Once the syrup has thickened, put the strawberries back in the pot with the lemon juice, boil for another 5 minutes and our spoon sweet is ready.
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.

Banana Preserve

Ingredients
● 600 g bananas (peeled)
● 400 g sugar
● 1 cinnamon stick
● 100 g water
● 50 g orange juice
● 30 g cognac
● juice of 1 lemon

Directions
Peel the bananas and slice into bite-sized pieces.
Place them in a bowl and pour over the lemon and orange juice.
Put the water and the sugar in a large pot.
Bring to a boil, and once the sugar has dissolved, add the bananas together with the lemon juice and orange juice we poured over the bananas.
Boil for 5 minutes with the sugar and then remove the bananas into a bowl.
Simmer on medium heat until the syrup reaches the right consistency.
Once the syrup is ready, add the bananas back in, pour in the cognac and boil all together for another 5 minutes.
Turn off the heat, allow to cool and store in a sterilized jar.
Served great with ice cream once it has cooled.

Pear Preserve

Ingredients
● 1500 kg pears, peeled
● 1250 g sugar
● 400 g water
● 1 tsp citric acid
● juice of 3 lemons
● 1 sprig rose geranium for fragranc

Directions
Wash and peel the pears.
Slice in half and remove the seeds.
Put the pears in a bowl with water, the citric acid and the juice of 2 lemons and leave it for 2-3 hours.
In a large pot, the water and the sugar and boil for 10 minutes.
Next, add the pears once we have strained them and boil for 25-30 minutes until the pears are soft.
Test with a fork to see if the pears are soft and then turn off the heat.
Cover the pot with a dish towel and leave it like that for 1 day.
The next day, remove the pears from the pot and boil the syrup until it reaches the desired consistency.
Put the pears back in the pot add the juice of lemon and the rose geranium sprig.
Boil for 10 minutes and then remove from the heat.
Discard the rose geranium sprig and store the spoon sweet in sterilized jars.
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.

Kumquat Preserve

Ingredients
● 500 g kumquats
● 500 g sugar
● 250 g water
● juice of 1/2 lemon

Directions
Wash the kumquats and pierce each one with a fork.
In a large pot, bring water to a boil, and boil the kumquats for 5 minutes.
Repeat the same thing 2 more times.
Next put the kumquats in a colander to drain.
Add the sugar and water to the pot, boil for 10 minutes and then add the kumquats.
Boil on medium heat for 15-20 minutes, removing any foam with a spoon and paying attention so it does not boil over.
Remove from the heat and set aside overnight.
The next day, boil again for 10-15 minutes for the syrup to thicken.
Just before turning off the heat, add the lemon juice and stir.
Store in sterilized jars.

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