Kydoni (quince) is known from ancient years and its cultivation is said to have preceded that of the apple culture. Many references to «apples», in the ancient years may have been to a quince.
Fig preserve called Glyko sykalaki in Greek, (pr. glee-KHO sy-kha-LAH-kee), is one of my favourite fruit preserves. It is perfect to eat alone as a dessert with a few calories or use it in other desserts. In order to make the fig preserve, the figs should not be ripe. Living in Athens it’s not easy …
Glyko kerassi (Cherry preserve), is one of the best traditional fruit preserves, called “spoon sweets or glyko tou koutaliou”, which can be served alone or used in many other desserts.
Glyko Karpouzi is a fruit preserve made with the rind of the watermelon (karpouzi in Greek pronounced Glee-KHO kar-POU-zee), so whenever you get a thick skinned watermelon, you can use the rind to make this sweet fruit preserve.
This lemon marmalade is easy to make and turned out so delicious, everyone at home loved it and the recipe is pretty straight forward.
Glyko Bergamonto or Bergamot fruit preserve is one of the most delicious and aromatic Greek fruit preserves (glyka tou koutaliou in Greek).
Kitromilaki or Nerantzi Glyko, is a fruit preserve made with Seville Oranges when they are small and the seeds have not yet developed inside.
How can we tell if the syrup is ready? That is a good question. There are several methods, old and new, to tell if the syrup has the right density.
If your preserves have mildew or the sugar has crystalized, don’t throw them away as today we are going to learn how to fix these preserves.
A simple syrup sugar is made with sugar and water. Usually the ratio is one part sugar and one part water, for a medium, not very sweet syrup.