CookEat Recipe collection
Explore fruit preserves and follow each recipe’s storage instructions.
recipe discovery
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Smooth apricot preserve made by weighing the cooked fruit purée before adding sugar. Makes one variable-size batch. Weigh the cooked, sieved fruit first and use 800 g sugar per kilogram of purée; the ingredient quantities depend on that weight.
Small peeled azaroles kept whole with their stalks, cooked in a thick clear syrup.
Tender strips of bitter orange in a rich syrup, softened before cooking with sugar.
A simple seedless blackberry spread with a modest amount of sugar.
Seasoned pork liver parcels cooked in caul fat and packed with lard for chilled or frozen storage, then reheated to serve.
Firm porcini dried in a controlled dehydrator, then stored in small dry portions for later cooking.
A thick quince preserve made with peeled fruit and a separately prepared sugar syrup.
Thin strips of whole orange cooked with lemon and sugar, with rum added after cooling to lukewarm.
Smooth plum preserve, preferably made with ripe greengages, sweetened in proportion to the whole fruit.
Clear quince jelly made from gently drained cooking liquid, with an optional spread from the leftover pulp.
A smooth seedless raspberry preserve, with a complete redcurrant-jelly alternative.
A clear redcurrant jelly set by the fruit’s own pectin, without fermentation or added gelatine.
Fragrant edible pink rose petals worked with lemon and cooked in syrup.
A pourable, spreadable quince preserve made with the skins and cooking liquid.
A sweet seedless tomato spread with lemon and vanilla.
A thick plain tomato concentrate, strained free of seeds and skins, for refrigerated or frozen storage.
