A traditional Greek Quince Jam or Jelly (Marmelada Kydoni), using arbaroriza (fragrant geraniums) to flavour it.
Preserving
Prickly Pear Honey Syrup
Prickly pear honey syrup is a delicious syrup made with the juice of the prickly pear fruit and sugar, honey or other sweetner.
How to Make Gourmet Sea Salt
Making your own Gourmet Sea Salt is very easy and it’s a great way to use the abundance of herbs growing in your garden.
Glyko Anthos (Greek Citrus Blossom Preserve)
The Citrus Floral Preserve is made with the Petals of Sevillle Orange Flowers cooked with sugar, water and lemon juice. It goes without saying that you can use other citrus petals.
How to Make Citrus Blossom Water using a Pot, with Video
Citrus Blossom Water is the distilled water from the flowers of bitter or sour oranges, also known as Seville Oranges. This is used as an aromatizer in many Mediterranean desserts.
Mandarin Liqueur and Candied Mandarin Peels
Mandarin Liqueur or Mandarincello is a very simple spirit made by the infusion of mandarins in neutral alcohol. The quality comes entirely from the quality of the fruit, as each variety has its own distinct taste.
Mandarin (Tangerine) Marmalade
Mandarin Marmalade is one of the most delicious and aromatic citrus marmalades. It’s delicious on toasted bread for breakfast but also between cake layers or with other desserts.
Peach Compote
Peach compote is a simple and delicious dessert, made of whole or pieces of fruit in sugar syrup. It’s very easy to make and can be eaten as a simple dessert on its own, or it goes well with ice cream, with Greek yoghurt, served with crepes or pancakes, on top of puddings, etc.
Fragrant Loquat Jam
Loquat Jam is easy to make, with a sweet and tart taste, slightly floral from the fragrant geraniums and absolutely delicious.
Green Scored Cured Olives and a Giveaway
The best time to make these olives here in Greece but also all over the Mediterranean is from the beginning of November till late December when the olives begin to ripen and are still green. I bought these olives from the farmers’ market in Nafplion early in October and what made me buy them was…
