Summer Preserve Recipes that Tastes Delicious

best basmati rice dishes

Homemade preserves are a great way to use up seasonal fruits and vegetables. It also makes for delectable edible gifts. You can easily make a big batch of preserves and store it in airtight containers. You just need a few pantry staples like vinegar, sugar, salt, nutmeg, clove, cinnamon, cayenne pepper, garlic, oil, mustard, ginger, raisins for these recipes. Gather some juicy and fresh summer produce and get cooking!

Raw Papaya & Raisin Chutney:

Grate raw papaya and set aside. In a pan add some fennel seeds and the grated papaya. Add water, castor sugar, bay leaf, and raisins. Let it to gently simmer for 30 minutes till it thickens up. Let the chutney cool down completely before transferring in sterilized glass jars. Seal the jars and refrigerate. This chutney is best served with a roasted papad. You can also serve this with the best basmati rice dishes.

Peach & Rosemary Preserve:

Start with slicing the peaches. Place the peaches in a pan and sprinkle some vanilla sugar. Add the fresh rosemary sprigs and honey. Set it in low heat to gently simmer. Cool the preserve before transferring in glass jam jars. Serve this jam on a piece of crusty sourdough bread and top with crumbled goat cheese.

Lemon Marmalade:

Zest and juice four lemons. In a saucepan add the lemon juice, castor sugar, and lemon zest. Add some thyme sprigs. Set it on a gentle simmer for 20 minutes, until it thickens. There’s no need to add pectin or any other preservatives as lemon has natural pectin. Cool the marmalade before transferring in glass jam containers. You can add it to a summer gift basket for your loved ones.

Fig & Thyme Preserve:

This delicious preserve is made with fresh juicy figs. In a saucepan, combine vinegar, sugar, onion, apple, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, cloves and bring to a boil. When the syrup starts to thicken, add chopped fresh figs. Cook until the figs soften. Remove from heat and transfer in a sterilized jar and finish with a hot-water bath.

Raw Mango Jam:

Grate raw mango and set it aside. In a pan sauté some fennel seeds, cumin seeds, coriander seeds until fragrant. Add the grated mango and sauté until tender. Add some castor sugar and water. Set it to a gentle simmer until it thickens. Transfer in sterilized jars and keep it refrigerated.

Make these delicious preserves with the bountiful summer produce. Gift these preserves as a part of the edible gourmet gift basket.

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