Anjas
4 Oct 2007 / #1
End of summer is the best time to make some interesting and delicious Polish-style fruit preserves. When long, gloomy evenings of late autumn and winter come, we will be able to taste hot tea with rich cherry preserve or pancakes with plum jam. Fruit preserves and jams cannot be overestimated as spreads for toast or fillings for our cakes. Do not forget about pickles: dill pickles, pickled mushroom, sauerkraut, marinated pepper and garlic, plums and pears enclosed in a jar and reopened during winter season as addition to our Christmas dinner for example. Taking advantage of rich variety of fruits we might try to prepare our own liqueur. Here are some tasty Polish fruit recipes:
Cherry preserve recipe
Ingredients:
1 kg of ripe cherries
1 kg of sugar
Method of preparation:
Rinse your cherries; drill them and place in a pan. Then add your sugar and simmer on low heat until the mixture starts to become dense. Then replace into clean, rinsed with boiling water jars, place lids securely and pasteurize for ca. 15 min.
Hint: if you want your cherries to remain firm, dip each one in clear vodka or spirit before you sprinkle them with sugar.
Gooseberry preserve recipe
Ingredients:
1.5 kg of gooseberries (not too ripe)
16 – 20 cherry tree leaves
0.5 l of water
1.5 kg of sugar
Method of preparation:
Rinse your gooseberries, clean and tear off stalks; cut each fruit lengthwise and drill all the seeds. Rinse your cherry leaves, put some aside and place the rest in a pan, cover with water and bring to boil. When your water boils, pour it onto the gooseberries; let it cool and put into a fridge for 10 – 12 hours. Strain gooseberries and leaves, pour liquid into a big pan or a frying pan in which your preserve is to be fried, and add sugar. Warm it up and when sugar dissolves, pour gooseberries. Simmer on low heat for ca. 15-20 min. and stir from time to time. Just before the end, add the leaves you have left aside. Put your preserve into clean, rinsed with boiling water jars and place lids immediately.
Apple or plum marmalade recipe
Ingredients:
1 kg of apples or plums
0,1 kg of sugar (4 – 5 spoons)
Half of vanilla stick
0,6 kg of butter
A pinch of cinnamon
Method of preparation:
Clean your fruit. Peel off the apples and take out their seeds, drill the plums. Cut them into quarters and place in a pan with butter and vanilla. Simmer the fruit for 30 minutes. Then mix them, add sugar and cinnamon and simmer for next 15 – 20 minutes. Serve cool.
Cherry preserve recipe
Ingredients:
1 kg of ripe cherries
1 kg of sugar
Method of preparation:
Rinse your cherries; drill them and place in a pan. Then add your sugar and simmer on low heat until the mixture starts to become dense. Then replace into clean, rinsed with boiling water jars, place lids securely and pasteurize for ca. 15 min.
Hint: if you want your cherries to remain firm, dip each one in clear vodka or spirit before you sprinkle them with sugar.
Gooseberry preserve recipe
Ingredients:
1.5 kg of gooseberries (not too ripe)
16 – 20 cherry tree leaves
0.5 l of water
1.5 kg of sugar
Method of preparation:
Rinse your gooseberries, clean and tear off stalks; cut each fruit lengthwise and drill all the seeds. Rinse your cherry leaves, put some aside and place the rest in a pan, cover with water and bring to boil. When your water boils, pour it onto the gooseberries; let it cool and put into a fridge for 10 – 12 hours. Strain gooseberries and leaves, pour liquid into a big pan or a frying pan in which your preserve is to be fried, and add sugar. Warm it up and when sugar dissolves, pour gooseberries. Simmer on low heat for ca. 15-20 min. and stir from time to time. Just before the end, add the leaves you have left aside. Put your preserve into clean, rinsed with boiling water jars and place lids immediately.
Apple or plum marmalade recipe
Ingredients:
1 kg of apples or plums
0,1 kg of sugar (4 – 5 spoons)
Half of vanilla stick
0,6 kg of butter
A pinch of cinnamon
Method of preparation:
Clean your fruit. Peel off the apples and take out their seeds, drill the plums. Cut them into quarters and place in a pan with butter and vanilla. Simmer the fruit for 30 minutes. Then mix them, add sugar and cinnamon and simmer for next 15 – 20 minutes. Serve cool.