honey preserved fruit
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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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Jams / Sauces
Cuisine: British
Servings: 4 cups
Author: Emma

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.