Jams and preserves

Glyko vyssino (Sour cherries) can be made into one of the most priced fruit preserves.  You can eat it as it is or served on top of ice cream, puddings, cheesecakes and many more desserts.   

I think that by now, you all know about my love to make preserves.  Yesterday when I went to the farmers’ market, peaches and nectarines were very cheap.  Although I only bought a kilo of each to eat them, I could not resist making them into jam. Summer is the time for stone fruits and …

I love making fruit preserves and jams so I always buy fruit when they are in season and cheap.  This way we save money, eat healthier, with no additives or chemicals… and with much, much better taste! Why haven’t I ever posted a recipe for apricot jam before?   I really don’t know but  I …

A few weeks ago I was talking to my son, who is in England, on Skype and I cannot remember how but we started talking about Jaffa Cakes.  These are like biscuits (but are actually cakes), the first layer being an airy sponge cake, an orange jelly in the middle and covered with chocolate on …

Black forest or Schwarzwälder Kirschtorte, is a famous German dessert and one of my all times favourite cake.

The strawberry season is almost ending and now you can get them quite cheap.   If you like having strawberries, year round (not that they’ll last so long) you can preserve them.   Imagine eating your ice cream with strawberries and strawberry syrup in August, or making strawberry panna cotta in winter.  The leftover syrup is a …

Glyko Melitzanaki (pr. meh-lee-tzah-NAH-kee) or Vazanaki (pr. vah-zah-NAH-kee) in Cyprus, is a fruit preserve made with baby eggplants.

It’s been a while since I posted a dessert, not that I don’t have any recipes to post but subconsciously I want to avoid them as much as possible, as I am trying to keep away from them 🙂 I have been eating healthier and lighter for the past month, not following any diet but …

I am on a cherry kick right now and try to make some desserts while there are cherries. I just made my first cherry compote and look at it, I just love that deep burgundy color of cherries. So what’s the difference between spoon sweets or fruit spreads? To begin with spoon sweets are whole …

In the summer I love making these sauces/spreads which are thinner than jams and less sweet and use them on top of desserts but they are also perfect for breakfast.