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End-of-Summer Polish fruit preserve recipes

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


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


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


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.
plk123 8 | 4,142  
4 Oct 2007 /  #3
Rinse your cherries; drill them

do you mean, pit them?
Zgubiony 15 | 1,553  
5 Oct 2007 /  #4
Agrest jam is so good :)

Cherry preserve recipe

Are you using sour cherries for this? These may gbe difficult to find outside of PL. I know there aren't any where I live, except for jarred.
5 Oct 2007 /  #5
Has anyone ever tried to make powidlo at home? I mean the proper way - no sugar, just plums cooked for a long time... As a kid I was hooked on the stuff we used to buy after Polish church in London (Bohemian Plum Spread, in those jars that once you took the lids off they never went on properly again) on Sundays and I haven't found anything as good since so I want to try making my own. Any pointers would be appreciated!

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