7 recipes
A slow-cooked melon and apple fruit butter (pekmez), lightly spiced with cinnamon and canned for shelf-stable keeping.
White grape juice and pureed quince are simmered with sugar into a thick, spreadable jam, then jarred for keeping through the winter.
A fragrant, golden melon preserve slow-cooked with sugar until thick and spreadable, updated with a food processor and safe modern canning steps.
A thick, slow-simmered fruit butter made from grapes, plums, apples, and unripe tomatoes, sweetened lightly and scented with vanilla.
Traditional gooseberry preserve with precise two-stage cooking technique, strained for a smooth texture and perfect set.
Whole peaches treated to stay pale, packed in jars with a light rum and sugar syrup — a traditional Central European winter preserve.
Whole pears blanched, steeped overnight in syrup, then preserved in a thickened cognac and rum syrup and pasteurized.