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.

honey preserved fruit

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.

honey preserved fruit

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.

honey preserved fruit

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!!!

honey preserved fruit

I even once used the fruit as a cake filling, it was a little messy but it sure tasted good 🙂


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

honey preserved fruit

Honey Preserved fruit

Honey preserved fruit, a great way to keep seasonal fruits for enjoying later in the year. Quick and easy to make and keep for up to 6 months.
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Course: Jams / Sauces
Cuisine: British
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 cups
Author: Emma


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))


  • 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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