39 recipes in this category
Jams, marmalades, and preserved fruit — traditional ways to capture the season's harvest for winter.
A slow-cooked melon and apple fruit butter (pekmez), lightly spiced with cinnamon and canned for shelf-stable keeping.
Lemon peel cut into decorative strips or rounds, blanched to mellow its bitterness, then candied in a thick lemon-scented sugar syrup.
A homemade sparkling apple cordial made from chopped apples, sugar, and brandy, naturally fermented for two weeks before straining and bottling.
Firm pumpkin spirals, blanched tender, slowly candied in a vanilla-lemon sugar syrup until the syrup reaches the thickness of honey.
White grape juice and pureed quince are simmered with sugar into a thick, spreadable jam, then jarred for keeping through the winter.
A frugal preserve made from watermelon rind, slow-cooked in vanilla-lemon sugar syrup until tender and glossy. Traditionally served with coffee.
Small clusters of grapes are packed into jars and covered with a light sugar syrup, then home-canned for a stable preserve to enjoy through the colder months.
A naturally fermented, lightly sparkling drink made from dried rye bread, yeast, sugar, and lemon, bottled and left to carbonate for a couple of days.
Thick strips of orange peel are softened, soaked overnight in syrup, then rolled in coarse sugar for a chewy, translucent candied treat.