Sweet, tangy, and bursting with flavor, our homemade Apricot Compote is a taste of summer in every spoonful.
This Greek rose petal sweet preserve, made with the aromatic petals of Centifolia Roses or Damask roses, is a true delicacy that delights the senses.
Chestnut preserve called Glyko Kastano in Greek is a wonderful winter treat and a perfect gift during Christmas.
Pasta Frolla is an Italian shortbread pastry tart, similar to the one we call Pasta Flora, in Greece made with Pâte brisée and topped with Jam. The word “pasta” means dough and “frolla”, as explained to me by my friend Simona, means tender in Italian, as it is a very flaky dough.
One of my favourite marmalades is the one with mixed citrus. You can make the marmalade using any combination of citrus fruit and if you like you can change the ratio of each fruit depending on dominating flavour you would like to taste.
This Watermelon Rinds fruit preserve (in Greek glyko karpouzi), is made using a mini watermelon about the size of a regular football ball. Some of the flesh has also been left on the rind.
This Lemon and Ginger Apricot Jam is a great breakfast jam, especially when using perfectly ripe apricots which have a beautiful aroma and taste.
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 Karydaki, is a Greek fruit preserve of small (or young) walnuts and it is one of the best Greek traditional spoon sweets.
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.