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.
Bergamot Marmalade from Leftovers
Bergamot marmalade is the best of all citrus marmalades. It is precious as it has the most aromatic flavour that you can ever imagine. In this recipe it is made with the leftover fruit mixed with some bergamot peel.
Homemade Pomegranate Liqueur with Tsipouro
Pomegranate liqueur like all other liqueurs is easy to make but you have to be patient and wait for the fruit to macerate in the alcohol for about a month, then prepare a simple sugar syrup and combine them. After that, you can drink it right away but as it matures it gets even better.
Mulberry Lavender Jam with Honey
Mulberry Lavender Jam with Honey is not only a very healthy combination of ingredients, which marry perfectly together but also one of the most aromatic and delicious jams I have ever made.
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 (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.
Pickled Purslane
I’ve written about purslane (portulaca oleracea) in many other posts. Purslane contains more Omega-3 fatty acids than any other leafy vegetable plant. The stems, the leaves and the flowers are all edible. Ms. Simopoulos states that Purslane has .01 mg/g of EPA. This is an extraordinary amount of EPA for land based vegetable sources. EPA is an Omega-3 fatty…
