I wanted to have a chance to enjoy some of the currant seasonal fruits during the spring and even into summer. I love cranberries, kumquats and physalis in particular and they are only fresh at this time of year. So I decided to preserve some, but I didn’t want to use alcohol. I don’t have a problem with alcohol preserved fruits I just didn’t want to do it this time.
After doing some research I discovered that long ago, families would use honey to preserve fruits for longevity. A few years ago I gave this a go to see if it would work and it did, last year I changed the recipe a little and discovered that the fruit kept well for up to 6 months.
I have reduced the recipe to share with you guys today as I am sure you don’t want mass amounts of honey preserved fruit filling up your cupboards! But please feel free to double, triple or even quadruple the recipe.
What to use it for?
I find these fruits make a lovely addition to natural or Greek yogurt or used as a healthy topping for ice cream… hey it counter balances the guilt!!!
I even once used the fruit as a cake filling, it was a little messy but it sure tasted good 🙂
Fruit
As I previously said I used cranberries, kumquats and physalis but there is no reason this won’t work for other fruits. In the past I have used Clementine’s and I even used lemons once. So give it a go, choose what fruit you fancy, grab your honey and a little sugar and water and boil it all up, jar and enjoy 😀
Honey Preserved fruit
Ingredients
For the Cranberries
- 190 grams fresh cranberries ((1 and 1/2 cups))
- 240 millilitres water ((1 cup))
- 55 grams granulated sugar ((1/4 cup))
- 180 millilitres clear runny honey ((3/4 cup))
For the Kumquats
- 16 whole fresh kumquats
- 120 millilitres water ((1/2 cup))
- 30 grams granulated sugar ((1/8 cup))
- 120 millilitres clear runny honey ((1/2 cup))
For the Physalis
- 16 whole fresh physalis
- 120 millilitres water ((1/2 cup))
- 30 grams granulated sugar ((1/8 cup))
- 120 millilitres clear runny honey ((1/2 cup))
Instructions
- Sterilise your jars I used small jars so they are perfect for a generous single serving or even a double serving, you can use bigger jars if you wish.The easiest way I find to serialise my jars is to wash them in hot soapy water and then pop them in the oven for 30 minutes at 140C / 275F / Gas mark 1
- The steps for all the fruits are much the same. In a medium pan add the water, sugar and honey and give it a little stir.
- Place over a low heat and gently bring to the boil, add the fruit and lower the heat and simmer for 8-10 minutes for the cranberries and physalis 15 minutes for the kumquats.
- Stir occasionally while the fruit is simmering.
- Take your jars out of the oven carefully, and decant your fruit into them. Seal and allow to cool.
- The jars of honeyed fruit will keep up to 6 months if unopened and stored correctly in a dark cupboard. Once open keep in the fridge and eat within 10 days.
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Loved your post. Thanks for sharing.
Thank you Laura 🙂
I love this idea, plus it’s so pretty. How great would this be for a gift!
Hi Pamela, thank you so much. It would make a lovely foodie gift for a honey and fruit fan 🙂
I didn’t realize you could preserve fruits this way. Love the idea of serving it over Greek yogurt…and ice cream, too! 🙂
Hi Brianna, Thank you 🙂 It’s a lovely way to preserve them and serve them with yogurt, over pancakes, with ice cream or straight from the jar with a spoon!
I absolutely love this recipe Emma! I had no idea you could preserve fruits with honey – I would much rather use honey than alcohol or pectin too. Now I can enjoy my favourite fruits even when they are out of season – yay!!! Thanks so much for sharing and I can’t wait to try this 🙂 Hope you have a fabulous week 🙂
Hi Kelly, thank you very much its certainly a more child friendly option to preserve fruit and healthier I think. It’s really good on things like pancakes, yogurt, granola and like I said even cake! It’s very sweet that’s why I like to use sour or citrus fruits but I am sure almost anything would work 😀 Have a great week!