5 wonderful preserve recipes that will take you on a journey

Pineapple Preserve - Peach Preserve - Green Apple Preserve - Lemon Preserve - Two-color Mulberry Preserve

Two-color Mulberry Preserve - Photo By Thanasis Bounas
Two-color Mulberry Preserve - Photo By Thanasis Bounas

Pineapple Preserve

Ingredients
● 700 g pineapple, peeled and sliced in rings
● 500 g sugar
● 1 piece star anise
● 50 g cognac
● juice of 1 lemon

Directions
Peel the pineapple and slice in rings.
Put the pineapple rings in a large pot with the cognac, the sugar and the star anise and leave overnight.
In the morning, put on low heat and simmer for 30 minutes.
After the 30 minutes, increase the heat slightly and simmer for about 10 minutes until the syrup has reached the desired consistency.
Just before turning off the heat, add the lemon juice.
Allow the spoon sweet to rest for a bit and then store in glass sterilized jars.

Peach Preserve

Ingredients
● 800 g peaches
● 600 g sugar
● 30 g cognac
● juice of 1 lemon

Directions
Peel the peaches and slice in 4 or 6 pieces.
Put the peaches in a large pot, alternating one layer of peaches with one layer of sugar.
Pour in the cognac and leave it overnight for the peaches to release their juices.
In the morning, put the pot on high heat and boil for 10 minutes.
Next, add the lemon juice and boil again until the syrup has reached the desired consistency, about 10-15 minutes.
Store in glass sterilized jars.

Green Apple Preserve

Ingredients
● 1 kg green apples (peeled)
● 700 g brown or white sugar
● 280 g water
● 1 cinnamon stick
● juice of 1 lemon
● 1 sprig rose geranium

Directions
Peel the apples, slice in half and remove the seeds.
Put the water and the sugar in a large pot and boil for 10 minutes.
Add the apples to the syrup with the cinnamon stick and boil for another 20-25 minutes until the syrup has thickened.
If necessary, remove any foam with a spoon.
Turn off the heat, add the rose geranium sprig and leave the sprig in the hot syrup for 15 minutes for it to release its fragrance and then discard it.
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.

Lemon Preserve

Ingredients
● 5 large thick-peel lemons
● 650 g sugar
● 140 g water
● juice of 1/2 lemon
● 1 sprig rose geranium

Directions
Wash the lemons and grate the lemon peel using a grater.
Slice the lemons in 4 and remove the stem and the flesh.
Put the peels in a pot and boil for 5 minutes.
Discard the first water and repeat the same thing 2 more times.
Drain the peels in a colander and once they have cooled a bit, wrap each peel and fix with a toothpick.
Next, put the lemon peels tied with the toothpicks in a pot with the water and the sugar.
Boil for 35-40 minutes until the syrup reaches the desired consistency.
Once the syrup has thickened, turn off the heat, put the rose geranium sprig in the hot syrup and leave it for 30 minutes to release its fragrance.
After thirty minutes discard the rose geranium sprig and once the sweet has cooled, remove the toothpicks.
Store in sterilized jars.

Two Color Mulberry Preserve

Ingredients
● 1 kg mulberry
● 700 g sugar
● 70 g water
● 1 sprig rose geranium
● Juice of half a lemon

Directions
Wash the mulberry well and cut off the stems using a pair of scissors.
In a large pot, put the berries, the sugar and the water and leave it aside for 3 hours for the fruit to release their juices.
Next, simmer on low for 20-25 minutes until the syrup has reached the desired consistency, removing any foam with a spoon if necessary.
Once the syrup has thickened, add the lemon juice, stir and turn off the heat.
Put the rose geranium sprig in the hot syrup and leave it for 30 minutes to release its fragrance and then discard.

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