Polish Preserves, any recipes?

I have a lot of summer fruit at the moment and was wondering if anyone had any recipes for preserves. After eating to excess we always make jam but I'm interested in Kompot recipes or any other ways to save fruit.

Anything involving Gooseberries would be greatly welcome.

Here’s hoping and thank you.

Mash up the fruit. Throw in a couple of cups of sugar and boil it all.
Put the hot mass into jars and seal them with lids. Cool.
You now have jam in airtight jars!

Even if it's not typical Polish, you can make squash/cordial. Home-made tastes much better.

polishmeknob
I make a lot of jam for myself and also to give when visiting. Are there any combinations that you would recommend?


This sounds good.

Thank you

Try elderberry and apple.

Try powidlo - cook fruit (traditionally plums, but you can do it with apples) over a very low heat with a little water (no sugar) stirring frequently, until thick and a spoon dragged through it leaves a valley.

Luckily I have access to both so will give the combo a go in autumn thanks. I haven’t tried these together as the elderberries usually go into wine. Apples and pears make a better wine a lot less acidic.


Plum Butter? I may try this in autumn with Damsons.

Thank you:)


Yeah, I'm looking forward to trying it we dont have anything like that here.
I grow a lot of stuff and give lots away, its nice how a few jars of jam or chutney always makes people smile:)

english to the compote too.. it is unheard of in the states.. not sure about canada.

OK I'm going to pick a lot of plums today and I intend to make plum butter. The plums that are ripe are Victoria a dessert plum hopefully they will work. The problem is that sugar is used to both sweeten and help preserve the fruit but Victoria plums are very sweet so don’t need sugar.

It’s a long shot but does anyone know if I will have to freeze this butter or will it keep without.

I'm in search of a Polish rose jam preserve recipe. My Great-Aunt Janka makes the jam from roses, grown in her Polish garden. She wouldn't give me the recipe. She says the recipe can only be successful, by using authentic Polish roses!!!

Going to try preserving summer fruit in alcohol, anyone any ideas of good combinations of fruit and alcohol mainly to preserve the fruit.

I'm going to try strawberries in white rum and also separately in vodka.

Cherries in KIrsch are very moreish....

Wiśnia łutówka, a.k.a. morello cherry (Schattenmorelle, Shadow Morelle in German) - my favoured childhood fruit, very juicy, sweet-sour, almost black. See the picture of the fruits in German Wikipedia.

The famous German Black Forest cake, sold everywhere in North America, is not worthy its name if it is not made with true morello cherries. Regular cherries or "wiśnia szklanka (sour glassy cherry)" do not count. In Toronto stick to the German, Polish or Balkan bakeries to get the right fruit in the cake.

The recipe:
Take ripe "wiśnie łutówki", but not too ripe. Cut off the stalks in the middle. Put them in a sieve and pour boiling water over them. Puncture them in two-three places with a wooden toothpick and arrange them in a jar. Add a little bit of cinnamon and few grains of coriander. Pour thick sugar syrup mixed with rectified spirit (%98 alcohol) to obtain resulting %33 alcohol. The proportion of sugar to water is 1:1; for example 300 gram of sugar to 300 ml of water for every 1000 gram of wiśnia. Put the jar at the sunny place for 4-6 weeks.

For the curious minds, there are four hypotheses for the derivation of the name morello cherry.

+ From Château de Moreilles, where supposedly, already in 1598, the sour cherries of this type have been bred in the garden of the castle. There was and there is a Château de Moreilles in France.

+ From Latin amarus, English morello, Italian for bitter AMARELLO. However morello cherry is just slightly sour but not bitter. Rather unlikely source.
+ Late Latin maurella (diminutive of "maurus", the Moor), which refers to the dark color of the fruit: The morello cherry is red-light during ripening, but when fully ripe, it is dark. Quite possible origin.

+ from Chatel Morel: the griot du Nord (Chatel Morel) is the French name of morello cherry. Most likely origin