Many varieties of home fruit preserves are made globally. The ingredients used and how they are prepared determine the type of preserves; jams, jellies and marmalades are all examples of different styles of fruit preserves.
This is a Greek homemade preserve recipe.
6-8 quinces, medium size with perfect skin (like apples)
1/3 cup water
1 cup white almonds
2 vanilla beans or 4 star anise pieces or a bunch of arbarorisa leaves
A tablespoon of lemon juice
1. Wipe the furry coat of each quince, clean and rinse them.
2. Slice the quinces into quarters to make them easier to handle. Peel and core each piece and cut into thin slices.
Have ready a bowl of cold water with a little lemon juice and drop them in to prevent discoloring.
3. Strain them and measure the quantity of fruit. For every 2 cups of quinces you need 1 cup of caster sugar.
Put them into a saucepan, sprinkle sugar on top, add the water and simmer without stirring for 20 minutes, half- covered.
Add a little bunch of aromatic plant, called arbaroriza or 4 star anise pieces or two vanilla beans.
4. Stir and boil uncovered at a steady pace for a further 12 minutes in order to set it.
5. Test for setting by dropping a little liquid onto a cold saucer and, if it forms a skin on top and does not run, it is ready.
6. Add the lemon juice, let it cool, then bottle in sterilized jars.