preserves jams
Medlar Compote
Bletted medlars packed into jars with a clove or two, covered in hot syrup, and preserved for the pantry — updated here with a modern, timed water-bath process.
Total time:75 min
Servings:3-4 (500ml) jars
#Winter Pantry
11 recipes
preserves jamsPreserved Zucchini for Stuffing
Hollowed young zucchini preserved in salt brine with nigella seeds — a traditional Central European pantry staple for winter stuffed dishes.
Total time:55 minServings:6 zucchini (1 jar)
preserves jamsQuince Compote with Baked Cloves
Quinces simmered in sweet-sour syrup with whole cloves — a rosy-pink Central European winter preserve, perfect with roasted meats or aged cheese.
Total time:70 minServings:6 jars (approx. 500ml each)
preserves jamsCandied Gooseberries
Gooseberries cooked twice in heavy sugar syrup, sun-dried, and rolled in powdered sugar — a patient old confectionery technique for winter storage.
Total time:2940 minServings:8 portions (approx. 125g each)
preserves jamsCherries in Sugar for Winter
Ripe cherries preserved in sugar and wine vinegar with cloves, cinnamon, and lemon — sun-fermented for 3–4 days, then stored through winter.
Total time:20 minServings:1 jar (3 liters)
preserves jamsCooked Melon Kept for Winter
Firm melon slices packed in vanilla syrup and steam-processed for 10 hours, then rested four days before a final boil.
Total time:7830 minServings:8 portions (approx. 100g each)
preserves jamsGrapes in Brandy
Grape clusters layered with sugar, cloves, and vanilla, covered in bitter brandy and left 6 weeks — Central European winter preserve and homemade liqueur.
Total time:30 minServings:10 portions (approx. 100g grapes with brandy)
preserves jamsMuscat Grapes in Spiced Sugar Syrup
Whole Muscat Hamburg grapes preserved in rich cinnamon and vanilla sugar syrup.
Total time:60 minServings:8 portions (approx. 150g each)
preserves jamsPeaches with Rum
Whole peaches treated to stay pale, packed in jars with a light rum and sugar syrup — a traditional Central European winter preserve.
Total time:120 minServings:6 peaches (approx. 1 per serving)
preserves jamsPears in Cognac and Rum
Whole pears blanched, steeped overnight in syrup, then preserved in a thickened cognac and rum syrup and pasteurized.
Total time:75 minServings:6 pears (approx. 1 per serving)
preserves jamsPlums in Wine Vinegar
Hungarian plums briefly cooked in a sweet wine vinegar syrup, bottled hot — a classic sweet-sour condiment alongside roasted meats.
Total time:20 minServings:10 portions (approx. 100g each)