Ginger Preserves – Apple Ginger Jam Recipe

Apple ginger jam recipe ingredients:

• 300 grams fresh ginger roots
• 1 kilogram apples
• 1/2 liter water
• 1 kilogram sugar
• 1 teaspoon ginger powder

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Ginger preserves recipe instruction:

Clean fresh ginger roots and apples and process them in the food processor.

Place processed ginger and apples in saucepan, pour water over them and cook them in medium heat to boil for about 1 hour or till ginger soften.

Pour sugar in saucepan and cook it for half hour more, stirring it often.

In the end, stir ginger powder in ginger apple jam and remove it from the heat.

Pour warm jam in clean jars, seal them and process for 10 minutes in boiling water bath.

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Homemade Preserve Recipe – Zucchini Preserve Recipe With Pineapple Juice

Zucchini preserve recipe with pineapple juice ingredients:

• 1,5 kilograms zucchinis
• 2 liters water
• 2 lemons
• 500 grams sugar
• 500 ml pineapple juice

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Homemade preserve recipe instruction:

Wash and clean zucchinis and cut it in dice shape.

Squeeze off lemons, mix lemon juice with water and pour that over diced zucchinis. Leave them like this for 24 hours in refrigerator.

Cook 100 grams of sugar in 1 liter of water and add strained zucchinis in it. Cook it all together for about 15 minutes.

Strain zucchinis again and place them in jars.

Separately, cook 400 grams of sugar in 100 ml of water to melt, cool it and pour pineapple juice in it.

Pour zucchinis with pineapple sugar syrup, seal the jars and process for 15 minutes in boiling water bath.

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Homemade Grape Compote Recipe With Honey

Homemade grape compote recipe ingredients:

• 1 kilogram grapes
• 1 liter water
• 300 grams sugar
• 100 grams honey
• 10 grams vanilla sugar

Honey grape compote recipe instruction:

Wash and clean grape berries and arrange them in few clean jars.

Pour sugar in water to boil and add honey and vanilla sugar in it. When sugar is melted, pour syrup over grape berries and seal the jars.

Cook compote in the sealed jars on the steam 10 minutes, turn off the heat and let them gradually cool like that.

Store your homemade fruit compote in the cool and dark place.

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Watermelon Preserves Recipe – Homemade Watermelon Jelly Recipe

Homemade watermelon jelly recipe ingredients:

• 4 kilograms watermelon, cleaned
• 600 grams sugar
• 10 grams vanilla sugar

Watermelon preserves recipe instruction:

Clean watermelon from watermelon rind and seeds, chop it in small pieces and strain it through a fine sieve.

Pour sugar in watermelon and cook it to evaporate half of its volume. Add vanilla sugar in the boiling fruit mixture and cook it for 5 minutes more.

Pour hot fruit jelly in clean warm jelly jars, seal them and place jars in dry and dark place.

This is the homemade jelly recipe without any food additives.

If you like it better with fruit pectin, let sugar and watermelon boil for 40 minutes, add 1 pouch of liquid fruit pectin in it, stir the jelly, remove it from the heat and pour the jelly in the jars.

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Pineapple Marmalade Recipe With Citrus Fruits

Pineapple marmalade recipe ingredients:

• 2 grapefruits, middle size
• 2 limes (or lemon)
• 2 oranges, middle size
• 1 liter water
• 1 pineapple (about 800 grams)
• 1, 3 kilograms sugar
• 2 tablespoons fresh lemon juice

Pineapple citrus marmalade recipe instruction:

Peel grapefruits, limes and oranges, remove white spongy part from it and chop that peel in fine pieces.

Remove white spongy part from fruits also and chop fruit pulp in small pieces.

Combine chopped fruits with peel in saucepan, pour water over it and let it stand like that over night.

Next day peel pineapple, chop it in small pieces and mix it in saucepan with citrus fruits. Cook it in low temperature to boil for about 45 minutes, till peel become soft.

Measure the liquid that you get and pour the same quantity of sugar (on 1 liter of liquid, add 1 kilogram of sugar).

Return saucepan on the heat to boil, add fresh lemon juice in it and cook it for 35 minutes more (stir it occasionally) or till marmalade thicken as you wanted.

Remove it from the heat and let it stand for 5 minutes before you pour it in a warm sterilized jars. Seal the jars and store them in dark and cold place.

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Medlar In Heavy Syrup – Sugarfree Compote

Medlar in heavy syrup ingredients:

• 1 kg medlars
• 1 lemon (juice)
• 200 g honey
• 1 vanilla stick
• Rum
• Water

Sugarfree compote recipe instruction:

Wash half ripe medlars, peel them, cut them in half, pour lemon juice over them and let them stand for 15 minutes.

Pour cold water over fruits and cook it for 5-7 minutes. Add honey and vanilla stick and cook it 5 minutes more. Take out vanilla stick.

Pour hot fruit compote in sterilized jars, pour 1 teaspoon of rum over the compote (in every jar) and seal the jars.

Place jars in boiling water (to cover 2/3 of jars), reduce temperature to a low temperature and cook it for 15 minutes.

Wrap jars in a blanket to stand 24 hours.

It is traditional way to can the fruits, but today we have lots of kinds of canners that make this job easier.

Store your medlar compote in dark and cold place.

Homemade Jelly Preserves Recipe – White Grape Jelly Recipe

White grape jelly recipe ingredients:

• White grapes
• Sugar
• 1 lemon

Homemade jelly preserves recipe:

Wash the grapes, clean it from stalks, remove grape seeds (press it) and cook it to fall apart. Strain it through a fine strainer.

Measure the grape juice that you got and in every liter of juice, add 350 grams of sugar and lemon juice.

Cook the grape juice with sugar and lemon, till sugar melts and mixture become thick (about 30 minutes), and stir it occasionally.

Remove foam from surface of the grape jelly preserves with a spoon, pour the hot jelly in the clean warm jars and seal them.

Homemade Apple Rosemary Jelly Recipe

Apple rosemary jelly recipe ingredients:

• 2 1/2 kilograms apples
• 5-6 tablespoons chopped fresh rosemary leaves
• 3 cups water
• 1 1/4 cups white vinegar
• Sugar
• 9-10 drops green food color

Homemade jelly recipe instruction:

Wash apples, remove a core from them and chop them in small pieces.

Put the chopped apples in the saucepan, add half of rosemary leaves, pour water over that and cook it in low temperature to boil. Continue to cook it, till pieces of apples fall apart for about 30 minutes.

Pour vinegar in boiling apples and keep cooking it for 5 minutes more.

Hook up a fine strainer or clean gauze for a deep pot, strain the apple jelly through it and let it strain over night.

Add 800 grams of sugar for every 4 cups of strained jelly juice that you got (measure it first), cook it in low temperature to boil and stir it periodically. Cook it to boil for 15 minutes.

Remove foam from the surface of the jelly with a spoon, add rest of the rosemary leaves and food color in it, remove it from the heat and give it a good stir.

Pour hot apple rosemary jelly in clean and warm jelly jars and seal them.

In my opinion, this is one of the best gourmet jelly preserves and you should certainly try to make it.

Jam Preserves Recipe – Dried Apricot Jam Recipe

Dried apricot jam recipe ingredients:

• 500 grams dried apricots
• 5 1/3 cups water
• 1 kilogram sugar
• 1 lemon

Jam preserves recipe instruction:

Chop apricots in medium saucepan, pour water over them and let it stand over night.

Next day add sugar and lemon juice in the saucepan with apricots and cook it to boil (stir it often, so sugar can melt).

Cook it for about 25 minutes or till you get desired density of your homemade jam preserves.

Pour hot fruit jam in clean warm jam jars and seal them.

Homemade Preserves – Almond Apple Jelly Recipe

Almond apple jelly recipe instruction:

• 1 kilogram apples
• 1 lemon
• 2 cinnamon sticks
• 2 tablespoons white rum
• 200 grams almonds
• 1 pouch liquid fruit pectin
• 500 grams sugar

Homemade preserves instruction:

Pour boiling water over almonds and let it stand like that for 5 minutes, so you can peel their skin.

Bake peeled almonds (without fat) in baking dish for a while, till you feel nice smell of baked almonds. Chop up almonds into small pieces.

Wash apples, peel them and cut them into eight parts. Clean apples from seeds, process them in the food processor and pour apple juice in the saucepan.

Pour lemon juice, rum, almonds and cinnamon into saucepan also and cook it in low heat to boil (stir it all the time).

Pour the sugar in the boiling apples and keep stirring it. When the fruit jelly begin to boil again, cook it for 3 minutes more and remove the cinnamon sticks from it.

Eliminate the foam from surface of a jelly with a spoon, stir the pectin in the apple mixture and remove it from heat.

Pour hot apple jelly in sterilized warm jelly jars and seal them.