6 Fantastic fruit preserve recipes

Pitayaha (dragon fruit) Preserve - Photo By Thanasis Bounas
Pitayaha (dragon fruit) Preserve - Photo By Thanasis Bounas

Mango Preserve

Mango Preserve - Photo By Thanasis Bounas
Mango Preserve – Photo By Thanasis Bounas

Ingredients
● 400 g mango
● 350 g sugar
● 200 g water
● 1 cinnamon stick
● juice of 1/2 lemon

Directions
Wash and peel the fruit and remove the pits.
Slice into bite-sized pieces and put the fruit in a pot.
Add the sugar, the water and the cinnamon stick and put the pot on medium heat.
Boil for 15-20 minutes until the syrup reaches the desired consistency.
Once the syrup is ready, add the lemon juice, stir and remove from the heat.
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.
Allow it to rest for 10 minutes, remove the cinnamon stick and then store in glass sterilized jars.

Pitayaha (dragon fruit) Preserve

Pitayaha (dragon fruit) Preserve - Photo By Thanasis Bounas
Pitayaha (dragon fruit) Preserve – Photo By Thanasis Bounas

Ingredients
● 500 g dragon fruit
● 450 g sugar
● 100 g water
● juice of 1/2 lemon

Directions
Slice the fruit in 4, and carefully remove the skins.
Cut the peeled fruit in cubes, put them in a pot, add the sugar and leave for 2-3 hours for the fruit to release their juices.
After the 3 hours, add the water and boil for 10-15 minutes on medium heat until the syrup thickens.
Once the syrup is ready, add the lemon juice, stir and remove from the heat.
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.
Store in glass sterilized jars.

Pomelo Peels Preserve

Pomelo Peels Preserve - Photo By Thanasis Bounas
Pomelo Peels Preserve – Photo By Thanasis Bounas

Ingredients
● Peels of 3 pomelo fruit
● 750 g sugar
● 750 g water
● juice of 1 lemon
● 1 sprig rose geranium

Directions
Wash the pomelo very well and dry with a towel. Taking the whole pomelo fruit, grate the pomelo peel using a grater paying attention not to reveal any of the white part of the fruit Next slice the pomelo fruit, separating the peel from the flesh, which we discard.
Each pomelo yields about 12-14 slices. Once all pieces are peeled, put them in a pot and cover with water. Put the pot to boil on high heat, and once the water starts to boil, boil for 10 minutes. Then put the peels in a colander to drain away the bitter juice. Repeat the same process another 4 times until the bitterness of the fruit is gone. Once that process is done, put the peels in a colander to drain and to cool. Once the peels have cooled, wrap each peel and fix with a toothpick. Prepare all the peels and then put them in the pot. Add the water and sugar and boil for 35-40 minutes on medium heat until the syrup thickens. Just before turning off the heat add the lemon juice and the rose geranium sprig, stir and remove from the heat. 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. Allow it to rest for 10 minutes, remove the rose geranium sprig and store in glass sterilized jars.

Red Raspberry Preserve

Red Raspberry Preserve - Photo By Thanasis Bounas
Red Raspberry Preserve – Photo By Thanasis Bounas

Ingredients
● 350 g raspberry
● 250 g sugar
● 320 g water
● juice of 1/2 lemon

Directions
Wash the raspberry well and then drain.
In a large pot, put the water and sugar and boil for 25-30 minutes on medium heat until the syrup thickens.
Once the syrup is ready, add the raspberry and the lemon juice and boil all together for 3 minutes without stirring, so as not to break the raspberry.
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.
Store in sterilized jars.

Lychee Preserve

Lychee Preserve - Photo By Thanasis Bounas
Lychee Preserve – Photo By Thanasis Bounas

Ingredients
● 500 g lychee fruit, without the seeds
● 450 g sugar
● 100 g water
● 1 cinnamon stick (optional)
● juice of 1/2 lemon

Directions
Carefully peel the fruit removing the hard exterior and the seeds.
Score the fruit on one side and using the tip of a sharp knife, carefully remove the seeds.
After cleaning all the fruit, put them in a pot, adding the sugar, water and cinnamon stick.
Simmer on medium heat until the syrup reaches the right consistency, about 35-40 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.
One minute before turning off the heat, add the lemon juice and stir.
Remove the pot from the heat and allow it to rest for 5 minutes.
Store in glass sterilized jars.

Papaya Preserve

Papaya Preserve - Photo By Thanasis Bounas
Papaya Preserve – Photo By Thanasis Bounas

Ingredients
● 400 g papaya
● 350 g sugar
● 200 g water
● 1 cinnamon stick
● juice of 1/2 lemon

Directions
Remove the skin and the seeds from the papaya fruit, and slice into bite-sized pieces.
Put the fruit in a pot, add the sugar, cover the pot and leave it for 2 hours for the fruit to release their juices.
Then add the cinnamon stick and the water.
Simmer on medium heat until the syrup reaches the right consistency, about 15-20 minutes.
Once the syrup is ready, add the lemon juice, stir and remove from the heat.
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.
Finally, remove the cinnamon stick and store in glass sterilized jars.




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