Sorry I Didn’t Eat You Sooner

Sorry I Didn’t Eat You Sooner

Summer has begun, and with it comes an abundance of fresh fruit! As often happens, we sometimes buy more than we can eat. So, to keep them from going to waste, I made these quick and delicious preserves. They allow you to store the fruit in your fridge for a few more days, and if the jar is sealed while the mixture is still hot, they can even last over a week. The jars in the picture are 200 ml each.

What you need

Apple preserve

  • 1 apple
  • A pinch of cinnamon
  • 1/4 glass of water

Cherry-Chocolate preserve

  • 330g cherries
  • 20g dark chocolate
  • splash of water

Raspberry preserve

  • 180g raspberries 
  • 2 tbsp maple syrup
  • splash of water

What you need to do

  1. Peel an apple and cut it into very small chunks.
  2. Place a small pan over medium heat.
  3. Pour 1/4 glass of water into the pan, add the apple chunks, and simmer for about 20 minutes.
  4. After that time, the apples won’t break down much on their own, so I blend them into a thick sauce.
  5. Add some cinnamon, mix well, and transfer to a jar.

  1. Place a small pan over medium heat and splash it with some water.
  2. Remove the stems and add the cherries to the pan. If you want, you can remove the seeds before putting the cherries in, but I usually do it later, once the cherries break down and the seeds become visible. This might not be the best idea if you have a large quantity of cherries, but for a small amount, it’s quick and easy.
  3. Simmer the cherries for about 25 minutes. After 10 minutes, start pressing them to help them break down faster and to release the seeds.
  4. Add some dark chocolate at the end and mix it into the cherries.
  5. Transfer the mixture into a jar.

  1. Splash a small pan with a little water and place it over medium-low heat.
  2. Add the raspberries to the pan and cook for about 15 minutes, stirring occasionally, until they break down and become jam-like.
  3. At the end, pour in 2 tbsp of maple syrup and mix well. Raspberries are quite sour, so add more syrup if you like.
  4. Transfer the mixture into a jar.

And this is what I ate the same day I made the preserves — semolina with banana, blueberries, and raspberry preserve. Actually, it was so good that I ate it two days in a row.