Crafting 3 Types of Fruit Preserves for a Meaningful Tet

On Tet, every household lays out a spread of various cakes, candies, and Tet preserves. With just a little time, you can have fragrant and hygienic fruit preserves for the whole family.

1. Apple Preserve

 Ingredients

: - Sour apples: 1kg

- Brown sugar: 600g

- Tartaric acid: 1 spoon

- Clear lime water

Method:

Step 1: Wash the apples thoroughly, skewer or plate them.

Step 2: Soak the skewered apples in lime water for about 12-15 hours. Remove the apples and rinse them several times with cold water to remove the lime smell.

Step 3: Take a clean pot, add 2 liters of water and 1 spoon of tartaric acid. Once the tartaric acid is dissolved, bring the water to a boil for blanching the apples.

Step 4: Place the apples in the pot of tartaric acid water and blanch for about 1-2 minutes, then remove the apples, rinse them several times under cold water.

Step 5: Next, marinate the apples with sugar at a ratio of 1kg of apples to 600g of sugar. Maintain this ratio even if you have more apples.

Step 6: Wait for the sugar to dissolve completely, then simmer the apples over low heat until they become translucent. If the apples are slightly chewy when tasted, turn off the heat. If you prefer the dried apple preserves, you can dry them in the oven for 40-60 minutes at 100°C. Allow the apple preserves to cool before enjoying. You can store the apple preserves in a glass jar for gradual consumption.

2. Mango Preserve

Ingredients:

- Green mangoes: 1kg

- Cane sugar: 500g

- Tartaric acid: 1 spoon

- Clear lime water

You should choose green mangoes that are neither too sweet nor too sour

Method:

Step 1:

Use clean water to wash the mango sap, then use a knife to peel and cut the mangoes into long slices, making sure not to make them too thin.

Next, soak the sliced mangoes in clear lime water for about 5 - 7 hours. After soaking, remove the mangoes, rinse them with cold water until all the lime is washed off. Boil 1.5g of tartaric acid with 2 liters of water. When the water is boiling, add the mangoes and boil for 5-10 minutes, then remove the mangoes and rinse with cold water. After rinsing, let the mangoes drain.

Step 2:

Mix the mangoes with 500g of sugar. Wait for about 8 hours until the sugar dissolves and seeps into the mangoes.

Afterward, you boil the mango mixture with sugar syrup. When you see the mixture boiling, reduce the heat, gently stir the mangoes with a wooden spoon continuously. Stir gently to prevent the mangoes from breaking and to help them absorb the sugar better. When the syrup thickens and turns golden brown, and the mango pieces become translucent, turn off the heat.

Step 3:

To make the mango preserves drier, you can sun-dry them (2-3 days) or store them in the refrigerator.

3. Guava Preserves.

Ingredients:

- Pickled guava: 1kg

- White sugar: 400g

- Ginger: 100g

- Slaked lime

Steps to follow:

Step 1:

Mix slaked lime into 2 liters of water, stir well, let settle, then gently pour the settled lime water into a clean basin. Clean the pickled guava, remove all the seeds, then cut the guava into bite-sized pieces.

Step 2:

After draining the soaked jujubes, layer them in a pot. Alternate layers of jujubes with layers of sugar until finished. Let the jujubes soak in the sugar for about 3-4 hours. Then, place the pot of jujube preserves on the stove to cook.

Proceed to simmer over medium heat until the sugar boils, then reduce the heat to low to cook the preserves. Occasionally, gently stir the jujube preserves to allow them to absorb the sugar and prevent the sugar from burning. Continue cooking until the preserves turn golden yellow, then add the ginger to sauté together.

Continue simmering until the jujubes turn a brownish hue. Let the jujube preserves dry slightly before transferring them to a glass jar for storage in the refrigerator.

Note:

According to blogbeemart

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