Cherry season might steal the spotlight, but don’t overlook the magic of other fruits turning into sweet preserves this time of year. Whether it’s strawberries, quince, or even delicate rose petals, homemade fruit preserves bring that perfect blend of nostalgia and flavor straight to your table. Here’s how to make these traditional favorites with simple steps and guaranteed to brighten any breakfast or dessert.
Strawberry, Quince & Cherry Sweet Preserves
Ingredients and Instructions
- 2.2 lbs (1 kg) fresh fruit (strawberries, quince, or cherries)
- 2.2 lbs (1 kg) granulated sugar
- Juice of 1 lemon
- 1/3 cup water (if needed)
- Optional for quince and plum preserves: rosewater and lemon slices
- For quince: cut into small pieces
Instructions:
- Mix fruit, sugar, and lemon juice in a bowl and leave overnight.
- Next morning, cook the mixture over medium heat. If there isn’t enough juice, add about 1/3 cup of water.
- Cook for about 30 minutes (quince may take longer), skimming off foam as it forms.
- Cover with a damp cloth and let cool completely.
- Pour into clean jars.
- For quince and plum preserves, add rosewater and lemon slices while cooking for extra aroma.
Jam
- 6.6 lbs (3 kg) fresh fruit
- 2.2 lbs (1 kg) granulated sugar
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
Instructions:
- Slowly cook the fruit and sugar together, stirring often.
- Mash the fruit near the end of cooking.
- Add vanilla sugar and cook for about 45 minutes depending on the fruit.
- Pour hot jam into jars and seal tightly.
Rose Petal Preserve
- 5.3 oz (150 g) fresh red rose petals
- 2.2 lbs (1 kg) granulated sugar
- Juice of 1-2 lemons
- 4 cups (1 liter) boiling water
Instructions:
- Put rose petals into boiling water and cook for 15 minutes.
- Add sugar and lemon juice and continue cooking until the syrup thickens and a drop of syrup gels on a cold plate.
- Skim off foam, cover the pot with a damp clean cloth, and let it sit overnight.
- Pour into jars and seal.
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