Bergamot Preserve

Ingredients
12 bergamot
1 kg of sugar
1 lemon
500 g water

Method
Peel the rind of the bergamot with the grater. Slice the bergamot into 4 pieces, remove the flesh from the rind and discard the flesh.
Put the peeled pieces of bergamot in the pot, cover with water and put on high heat until it start to boil and boil for 10 minutes.
Then change the water, adding fresh water and bring to a boil again for 10 minutes.
Repeat the same procedure 4-5 times until the bitterness is gone and drain.
Then we roll them up, securing each rind with a toothpick.
When all the rolls are done, put them in the pot and add the sugar and water.
Put the pot on medium heat and simmer until the syrup sets, about 45-50 minutes.
When the syrup sets, remove from the heat and let it rest for a while.
Finally, take out the toothpicks and store in sterile jars.

Quince Preserve

Ingredients
500 g quinces, peeled
500 g sugar
200 g water
50 g almonds
Juice of half a lemon
1 sprig of nutmeg geranium

Directions
Peel the quinces, remove the pits and slice into small sticks.
Put the quinces with the water in a saucepan and simmer for 10 minutes.
Add the sugar and continue simmering until the syrup thickens.
Then add the lemon juice, almonds, nutmeg geranium sprig and bring everything to a boil.
Remove from the heat, remove the nutmeg geranium sprig and store in sterilized jars.

Watermelon Preserve

Ingredients
1kg of watermelon (the red part only)
400 g of sugar
100 g of honey
1 stalk Pelargonium Graveolens
The juice of 1/2 lemon

Method
Cut the flesh of the watermelon into cubes and remove the pips. Put the watermelon and honey in the saucepan and let it boil over moderate heat for about 30 minutes. When it has boiled for 20 minutes, put a little syrup on a platter and let it cool to see if it sets. If necessary, keep boiling until the syrup does set. Shortly before turning the heat off, add the lemon juice and the Pelargonium Graveolens. Let it release its aroma for 10 minutes and then throw it away. Let the watermelon sit for 2-3 hours. If after this time it still has juices, boil it again for 10-15 minutes or as long as necessary.

Vinifera Grape Preserve

Ingredients
1 kg ripe grapes without seeds
800 g sugar
1 pinch of salt
50 g water
Juice of 1/2 lemon
1 sprig nutmeg geranium
50 g almonds

Method
Wash the grapes well with cold water and remove from the stems. Put the grapes in a pot, add the sugar, salt and water. Leave them overnight for the sugar to dissolve and the grapes to swell. In the morning put the pot on high heat until it starts to boil.
Lower the heat to medium and simmer until the syrup has set for about 25-30 minutes.
Five (5) minutes before turning off the heat, add the nutmeg geranium sprig and the lemon juice.
When the syrup is ready, remove the nutmeg geranium sprig, add the almonds and store in sterilized jars.

Eggplant Preserve

Ingredients
1 kg of small eggplants (about 45-50 pieces)
800 g of sugar
60 g honey
600 g water
Juice of 2 lemons
A handful of whitened almonds slightly roasted
Same number of cloves as eggplants

Method
Wash and strip the eggplants from their skin and slice them with a cut perpendicular to their flesh without cutting them into two. Put them in a basin of water where we add the lemon juice and leave for one hour. Remove them from the lemon water and boil them in a saucepan with enough water for 5 minutes. We change the water and put them back in the lemon water for another 5 minutes. Remove with a ladle from the pot and leave them in cold water in a bowl for 1 hour. We remove them and gently squeeze them to remove any water they have absorbed, but carefully so as not to break them. We spread them on a towel to dry. Put the sugar in the saucepan with the water and we count 5 minutes from the time it starts to boil. Add the eggplants after we have stuck 1 clove in each and boil for another 10 minutes to begin to bind the syrup. Remove from the heat and allow the preserve to rest for 24 hours. Then bring to the boil until the syrup thickens. When it starts to thicken, add the lemon, honey and put an almond in each eggplant inside the cut. Bring to the boil 2 more times and at last our lovely preserve is ready. Store it in well sterilized jars.

Mandarin Preserve

Ingredients
1 kg of mandarins
1 kg of sugar
800 g of water
Juice of 1 lemon

Method
Wash the mandarins well and lightly grate their skins using a grater. With a pointed knife, we make a small hole in the position of the stalk and remove the white fiber.
Once we finish them all we put them in boiling water for 2 minutes, drain them and repeat for 2-3 more times to remove their bitterness. Put them on kitchen towels and let them drain for 8-10 hours
In a large saucepan add the water to the sugar, boil for 10 minutes and then add the mandarins and let them boil for 5 minutes. Let the preserve sit for 12 hours covered with a towel.
Remove the mandarins in a strainer and boil the syrup until it is almost thick enough. Add the mandarins again to the saucepan and boil for 5 more minutes.
Finally, add the lemon juice, remove the pot from the fire, and for the next 15 minutes shake the pot to allow the mandarins to absorb the syrup inside them.
Put them in sterilized jars, taking care to top them up with the remaining syrup.

Loquat Preserve

Ingredients
40 big loquats
1 kg of sugar
50 g water
1 stalk of Pelargonium Graveolens
Juice of 1/2 lemon

Method
We peel the loquats and remove the pips.
Put them in a pot, add the sugar, water and leave them for 4-5 hours until all the liquids are drawn.
Then boil until the syrup is thick, about 35-40 minutes.
Turn off the heat, add the lemon juice and stir and then add the Pelargonium Graveolens.
The lemon is put in to keep the loquats from crystallizing.
We leave the Pelargonium Graveolens in the preserve for half an hour to get its aroma and then throw it away.
To see if the syrup is thick enough, put 2 tablespoons of syrup in a platter and let it cool down. If it drops in slow, small drops off the teaspoon our syrup is ready.

The post 7 preserve recipes made from delicious fruits appeared first on Delicious Path.

Rose Petal Preserve

Ingredients
● 200 g rose petals of rose
● 950 g sugar
● 600 g water
● juice of one and a half lemon

Directions
Separate the rose petals from the stem.
With one hand, grab the stem and with the other hand grab all the rose petals and pull apart to separate the petals from the flower.
Using a pair of scissors, cut the bottom part of the petals that are white and discard.
Wash the petals and drain well on a towel.
In a large pot, put the water and sugar and boil for 10 minutes.
Next, add the rose petals.
Simmer on low heat for 30-35 minutes. Once the syrup has reached the desired consistency, add the lemon juice.
To see if the syrup is ready, put a spoonful of the syrup on a saucer and once it has cooled we can see how thick it is. If it is too watery, boil the syrup for another 5 minutes.

Mulberry Preserve

Ingredients
● 500 g Mulberry
● 400 g sugar
● 140 g water

Directions
Wash the Mulberry well and cut off the stems using a pair of scissors.
Put them in a large pot with the sugar and water and boil on high.
Once it has come to a boil, lower the heat and allow to simmer until the syrup has reached the desired consistency. This should take 35-40 minutes. If necessary, boil for a little longer.
Five minutes before turning off the heat, add the lemon juice.
To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool. If the syrup drips off the spoon it is ready.

Cherry Preserve

Ingredients
● 1 kg cherries
● 750 g sugar
● 1 tbsp lemon juice
● 1 sachet vanilla

Directions
Wash the cherries well, removing the stems and dry on a towel.
Remove the pits carefully so as not to bruise the cherries using the special tool or a clean hair pin. Remove the pits over the pot we will use later, so as to reserve all the cherry juices.
Once we are done, put all the cherries in the pot with their juices and pour the sugar on top. Let this rest for 7-8 hours for the juices of the cherries to come out.
After 7-8 hours put the pot on high heat and once it has come to a boil, lower the heat to medium.
Remove the foam from the top using a large spoon.
Once the syrup has thickened add the lemon juice and the vanilla and boil for another 30 seconds. To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool. Once it has cooled, tip the saucer slightly. If the syrup is runny it is not thick enough and needs to boil a bit longer.
Remove the syrup from the heat and allow to cool.
Every once in a while shake the pot to allow the cherries to swell even more.
Once it has cooled well put it in sterilized jars and keep in the refrigerator.

White Mulberry Preserve

Ingredients
● 500 g mulberries
● 450 g sugar
● 350 g water
● juice of 1/2 lemon

Directions
Wash the mulberries well and cut off the stems using a pair of scissors.
In a large pot, put the water and sugar and boil for 5-8 minutes. Next, add the berries, turn off the heat and leave it on the stove to continue boiling while the burner is still hot. It should not be left more than 5 minutes.
Then leave it aside for one day.
The next day, boil for 10 minutes on high heat for the syrup to thicken and add the lemon juice.
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.

Orange Preserve

Ingredients
● 8 oranges
● 1 kg sugar
● 400 g water
● 1 cinnamon stick
● Juice of half a lemon

Directions
Wash the oranges, dry them and remove the stem. Grate the orange peel using a grater leaving the white part of the orange intact. In a large pot, put the water and the whole oranges, bring to a boil and boil for 10 minutes on high.
Change the water and boil for another 10 minutes. Remove the oranges and put in cold water to stop the boiling. Put the oranges in a colander to drain the juices from the peel.
Slice the oranges in 4 and if large, slice in more pieces. In a large pot, put the water and sugar and boil for 5 minutes on high. Next, add the oranges to the syrup and boil for another 10 minutes. Turn off the heat and cover, leaving overnight in the syrup. This enables the juices from the oranges to be released into the syrup. The next day, add the cinnamon stick and boil again for 10 minutes. Remove the fruit using a slotted spoon and put the fruit into a large bowl. Boil the syrup for 10-15 minutes until it reaches the desired consistency.
Once the syrup is ready, put the oranges back in the pot and boil for another 5-10 minutes.
Turn off the heat, discard the cinnamon stick, add the lemon juice and stir.
Store in sterilized jars.
To test if the syrup is ready, dip a spoon into the syrup and if a drop stays on the spoon without dripping, the syrup is ready.

The post 5 excellent recipes for homemade preserve appeared first on Delicious Path.

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.

The post 5 tasty homemade preserve recipes for our beloved ones appeared first on Delicious Path.

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.

The post 5 wonderful preserve recipes that will take you on a journey appeared first on Delicious Path.

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.

The post 5 recipes using exotic fruits, for preserves with multiple health benefits appeared first on Delicious Path.

Red Cherry Plum Preserve

Ingredients
● 1 kg cherry plums
● 1 kg sugar
● 400 g water
● juice of 1 lemon
● 1 sprig rose geranium

Directions
Wash the plums 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 minutes.
Next, add the plums to the syrup and simmer on medium heat for 20-25 minutes for the syrup to reach the desired consistency.
Just before turning off the heat add the lemon juice, stir and remove from the heat.
Finally, put the rose geranium sprig in the hot syrup for 15 minutes to release its fragrance and then discard.
Allow the spoon sweet to rest for a bit and then store in glass sterilized jars.

Abate Fetel Pear Preserve

Ingredients
● 1 kg pears, peeled
● 2 cups water
● 1 kg sugar
● juice of 1 lemon
● peels of half a lemon

Directions
Peel the pears, slice in half and remove the seeds.
We can also leave the pears whole, and remove the seeds with a sharp knife.
In a large pot, put the pears with the water and simmer for 10 minutes.
Next, add the sugar and the lemon peels.
Boil for 15 minutes, turn off the heat and leave it overnight.
In the morning, boil so the syrup can reach the desired consistency, about 30-35 minutes.
Just before turning off the heat remove the lemon peels and add the lemon juice and stir.
Allow it to rest and then store in glass sterilized jars.

American Persimmon (Diospyros Virginiana) Preserve

Ingredients
● 1 kg persimmons (peeled)
● 900 g sugar
● 50 gr water

Directions
Wash the persimmons, peel and slice in half.
Put the fruit in a large pot with the sugar and water and boil for 15 minutes.
Cover the pot and leave it overnight to release their juices.
In the morning, using a slotted spoon remove the persimmons from the pot and put them in a bowl.
Next, put the pot on medium heat and boil until the syrup has thickened.
When the syrup still needs about 5 minutes to be ready, add the persimmons and boil all together.
Allow it to cool and if the syrup is still too runny, boil for a little longer until it reaches the desired consistency.

Plum Preserve

Ingredients
● 1 kg plums
● 900 g sugar
● 300 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, sugar and the plums and boil for about 10 minutes until the peels crack open.
Turn off the heat, cover the pot and leave it overnight.
In the morning, remove the plums using a slotted spoon, put them in a bowl and remove the peels that have cracked.
Put the pot on medium heat until the syrup reaches the desired consistency.
When the syrup still needs about 5 minutes to be ready, add the plums and boil all together.
Turn off the heat and allow it to cool.
Allow it to cool and if the syrup is still too runny, boil for a little longer until it reaches the desired consistency.
Store in glass sterilized jars.

Yellow peach Preserve

Ingredients
● 1 kg yellow peaches
● 850 g sugar
● 200 g water
● juice of 1 lemon

Directions
Peel the peaches, slice in half and remove the pits.
Put the fruit in a large pot with the sugar and water and boil for 10 minutes.
Turn off the heat, cover the pot and leave it overnight for the peaches to release their juices.
In the morning, using a slotted spoon remove the peaches from the pot and put them in a bowl.
Boil the syrup for 10 minutes and then put the peaches back in the pot and boil all together until the syrup has reached the desired consistency, about 30-35 minutes.
Once the syrup is ready, add the lemon juice, stir and remove from the heat.
Store in glass sterilized jars.

The post 5 recipes for preserves with multiple health benefits appeared first on Delicious Path.

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.

The post 5 recipes to make your own preserves from exotic fruits appeared first on Delicious Path.

Rambutan Preserve

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

Directions
Carefully peel the fruit removing the hard exterior.
Score the one side and using the tip of a sharp knife, remove the pit.
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.
Two minutes before turning off the heat, add the lemon juice and stir.
Turn off the heat, allow it to rest for 10 minutes and store in glass sterilized jars.

Tamarillo Preserve

Ingredients
● 500 g tamarillo fruit
● 500 g sugar
● 50 g water
● juice of 1 lemon

Directions
Put water in a pot and bring to a boil.
Once the water starts to boil, add the fruit and boil for 2 minutes.
Using a slotted spoon, remove the fruit and put in a bowl with cold water.
Using a sharp knife, slice the tip of the fruit and peel.
Slice the fruit in half and using a spoon, carefully remove the seeds.
In a large pot, put the water and the sugar and boil on medium until the sugar has dissolved.
Once the sugar has dissolved add the fruit and the lemon juice and continue boiling until the syrup thickens, about 20-25 minutes.
More or less time may be needed, depending on the quantity of the fruit and the syrup.
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.

Pumpkin Preserve

Ingredients
● 1/2 kg pumpkin, peeled and seeded
● 750 g sugar
● 370 g water
● 4 tbsp honey
● 1 cinnamon stick
● 1 sachet vanilla (optional)
● juice of 1 lemon
● 2 lemons to firm up the pumpkin pieces

Directions
Peel the pumpkin and remove the seeds and cut into bite-sized pieces.
Using a sharp knife, try to round out the ends, cutting off the corners.
If we have a special spiral-shaped tool that is even better.
Once the pieces are ready, put them in a bowl and cover with cold water.
Add the juice of the 2 lemons, put a plate on top for weight to keep all the pieces immersed in the water and leave it aside for 3-4 hours.
Next, remove the pumpkin pieces from the water and drain well.
In a large pot, put the water, the sugar and the cinnamon stick and boil until the sugar has dissolved.
Add the pumpkin pieces and bring to a boil, removing any foam with a spoon.
Boil until the syrup has reached the desired consistency, about 35-40 minutes.
Five minutes before turning off the heat, add the vanilla, the juice of 1 lemon, stir and remove the pot from the heat.
More or less boiling time may be needed, depending on the quantity of our ingredients.
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.

Cape Gooseberry (Physalis) Preserve

Ingredients
● 400 g cape gooseberries
● 350 g sugar
● 50 g water
● juice of 1/2 lemon

Directions
Remove the dry leaves from the fruit, carefully slice off their stems and wash well in cold water.
In a large pot, put the water and sugar and boil until the sugar has dissolved.
Next add the fruit and boil on medium heat until the syrup has reached the desired consistency, about 25-30 minutes.
If we want more syrup, add some water and boil for a little longer.
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.
Just before turning off the heat add the lemon juice, stir and remove from the heat.
Allow it to rest for 10 minutes and then store in glass sterilized jars.

Carambola (star fruit) Preserve

Ingredients
● 400 g carambola fruit
● 400 g sugar
● 200 g water
● juice of 1/2 lemon
● 1 cinnamon stick

Directions
Wash the fruit well and using a sharp knife, lengthwise slice along all the points, from end to end.
Then cut into pieces and put the fruit in a pot.
Add the sugar and water, cover the pot and leave it overnight for the sugar to dissolve and for the fruit to release its juices.
In the morning, put the pot on medium heat, adding the cinnamon stick and boil for 20 minutes until the syrup has reached the desired consistency.
More or less boiling time may be needed, depending on the quantity of our ingredients.
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.
Just before turning off the heat add the lemon juice, stir and remove from the heat.
Allow it to rest for 10 minutes, remove the cinnamon stick and store in glass sterilized jars.

The post 5 exotic fruit preserve recipes appeared first on Delicious Path.

Aronia Berry Preserve

Ingredients
● 1 kg aronia berries
● 1 kg sugar
● 150 g water
● 2 lemons
● juice of 1/2 lemon

Directions
Remove the berries from the stems and wash well.
Drain the berries well and then put them in a pot.
Next, squeeze the lemons and pour the lemon juice over the berries, stir and add the sugar.
Cover the pot and leave overnight.
In the morning, add the water and boil on low heat, removing any foam with a spoon.
Once the syrup starts to thicken add the juice of 1/2 lemon.
Once the syrup has reached the desired consistency, remove the pot from the heat and allow it to cool.
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.

Pomelo Preserve

Ingredients
● 800 g pomelo
● 1 kg sugar
● 300 g water
● 1 cinnamon stick
● juice of 1 lemon

Directions
Wash the pomelo very well, and dry well with paper towel. Grate the pomelo peel using a grater paying attention not to reveal any of the white part of the fruit. Slice the fruit in a thickness of our discretion, squeeze and discard the juice and put the fruit in a pot. Cover the fruit slices with water and boil on high heat. Once the water has come to a boil, boil the fruit for 10 minutes, and then drain in a colander. Put the fruit slices back in the pot with fresh water and boil again, repeating the same process 3-4 more times until the bitterness of the fruit is gone.
Once that process is done, put the fruit back in the pot, adding the water, sugar and the cinnamon stick.
Simmer on medium heat until the syrup reaches the right consistency, about 35-40 minutes.
Just before turning off the heat add the lemon juice, stir, remove the cinnamon stick and remove from the heat.
To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool.
If the syrup is still too runny, boil for another 5 minutes.
Once it has cooled tilt the plate slightly and if it is not runny, the syrup is ready.
Finally, allow the spoon sweet to rest for 10 minutes and then store in glass sterilized jars.

Satin Blackberry Preserve

Ingredients
● 300 g satin blackberries
● 250 g sugar
● 200 g water
● juice of 1/2 lemon

Directions
Wash the berries well and then drain.
In a pot, put the water and the sugar, bring to a boil, and once the sugar has dissolved, add the berries.
Boil all together for 3 minutes, and then using a slotted spoon, remove the berries and put them in a bowl.
Continue boiling the syrup for 30 minutes until it reaches the desired consistency.
Five minutes before turning off the heat, put the berries back in the pot and add the lemon juice to combine all ingredients.
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.

Red Raspberry Preserve

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.

Pomelo Peels Preserve

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.

The post 5 preserve recipes that will steal the hearts of your loved ones appeared first on Delicious Path.

Aloe Vera Preserve

Ingredients
● 500 g aloe vera
● 450 g sugar
● 450 g orange or mandarin juice
● few drops of lemon juice

Directions
Wash the aloe vera leaves very well, and using a sharp knife, remove the outside peel.
Slice the inside gel into large bite-sized pieces, and put in a bowl.
In a pot, put the orange juice and the sugar and boil for about 15 minutes until the syrup is barely thick.
Next, add the aloe vera pieces and the lemon drops and boil for another 10-15 minutes for the syrup to become thick.
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.
Once the syrup is ready remove the pot from the heat and allow it to rest for 10 minutes.
Store in glass sterilized jars.

Pitayaha (dragon fruit) Preserve

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.

Lychee Preserve

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.

Mango Preserve

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.

Avocado Preserve

Ingredients
● 500 g avocado
● 450 g sugar
● 300 g water
● 1 cinnamon stick (optional)
● Juice of half a lemon

Directions
Remove the skin and the pits from the avocado fruit, and slice into bite-sized cubes.
Put them in a pot, add the sugar, water and the cinnamon stick and boil on medium heat for 20-25 minutes, until the syrup thickens.
Once the syrup has reached the desired consistency, add the lemon juice, stir, remove the cinnamon stick 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.

The post 5 recipes for exotic fruit preserves appeared first on Delicious Path.