PRESERVING

SUMMER HAS OFFERED WONDERFUL FRUITS AND I HAVE BEEN EATING PLENTY 

FRESH, FULL OF FLAVOUR, NUTRITIOUS

I HAVE BEEN PRESERVING THEM TOO FOR WHEN WINTER COMES

THE FREEZER IS FULL OF STRAWBERRIES, CHERRIES (HAD SO MANY JUICY AND DELICIOUS ONES THIS YEAR), BLUEBERRIES

STILL NEED TO FREEZE A COUPLE OF BAGS OF BLACKBERRIES LATER IN SUMMER

+

I MADE A LITTLE SIMPLE STRAWBERRY JAM AND SOME CHERRY JAM TOO

YESTERDAY I MADE SOME APRICOT PRESERVE THIS WAY ...

1KG FRESH RIPE APRICOTS STONED HALVED OR QUARTERED

300GS SUGAR 

(I USED RAW CANE SUGAR THAT IS WHY THE PRESERVE IS QUITE DARK)

200ML WATER

PLACE SUGAR AND WATER IN A LARGE SAUCEPAN

IN LOW HEAT LET THE SUGAR DISSOLVE COMPLETELY

ADD APRICOTS (SKINS ON)

BRING TO THE BOIL AND LET IT SIMMER FOR ABOUT 40-45 MINUTES 

UNTIL THE LIQUID IS REDUCED AND THICKENS

PLACE IN STERILIZED JARS 

CLOSE TIGHT WHILE STILL HOT AND LABEL

●

ESTE VERÃO JÁ CONSERVEI FRUTA DELICIOSA PARA OS MESES DE INVERNO.
NO CONGELADOR HÁ MORANGOS, CEREJAS, MIRTILHOS E DENTRO EM BREVE AMORAS

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FIZ DOCE DE MORANGO E DOCE DE CEREJAS

E ONTEM FIZ UMA COMPOTA DE ALPERCES ASSIM ...

1 KG DE ALPERCES LIMPOS E SEM CAROÇO MAS COM A PELE

300GR AÇÚCAR 

(USEI AÇÚCAR INTEGRAL POR ISSO A COMPOTA FICOU MAIS ESCURA)

200ML ÁGUA

COLOCAR O AÇÚCAR E A ÁGUA NUM TACHO GRANDE

LEVAR AO LUME ATÉ DISSOLVER O AÇÚCAR

ADICIONAR OS ALPERCES

FERVER DURANTE CERCA DE 40-45 MINUTOS

ATÉ A CALDA REDUZIR BASTANTE E FICAR ESPESSA

COLOCAR EM FRASCOS ESTERILIZADOS

FECHAR BEM ENQUANTO QUENTE E ROTULAR