Top 20 Simple Homemade Fruit Preserves Recipes for Tet Celebration

1. Coconut Preserves

Coconut preserves are a popular treat during Tet and the spring season. They can be made in various colors and flavors. Here's how to make coconut preserves in any color you like.

Ingredients:

• Coconut flesh
• White sugar
• Condensed milk without sugar
• Natural food coloring (green from pandan leaves, red from beetroot, yellow from orange peel, etc.)

Instructions:

• Step 1: Prepare the ingredients: thinly slice the coconut flesh into long strips. Use circular and thin slices. For the chosen color, grind the selected leaves and strain to extract the juice.
• Step 2: Soak the coconut flesh in water for about 10 minutes, then rinse 2 to 3 times to remove excess coconut oil.
• Step 3: Place the coconut flesh in a clean bowl and add sugar and the prepared natural coloring juice. Let it sit overnight for the coconut to absorb the sugar.
• Step 4: Heat a pan and add the coconut mixture. Stir gently to ensure the coconut absorbs the sugar evenly without clumping or breaking. Use medium heat.
• Step 5: Add condensed milk and continue stirring until the coconut dries up and the milk evaporates. Turn off the heat when you see the coconut coated with white sugar powder. Let it cool.
• Step 6: Your coconut preserves are ready. Store them in a container or a plastic bag for Tet celebration.

Kumquat preserves with its golden color, chewy texture, and delightful aroma is an irresistible treat that everyone should taste. Here's how to make kumquat preserves:

Ingredients:

• Kumquat
• Sugar
• Slaked lime water
• Tartaric acid

Instructions:

• Step 1: Wash the kumquats thoroughly and cut them into 5 or 6 segments without completely cutting the fruit.
• Step 2: Soak the kumquats in slaked lime water for about half a day, then rinse them with cold water.
• Step 3: Boil water with tartaric acid, then add the kumquats and simmer for about 10 minutes. Turn off the heat and continue rinsing with cold water.
• Step 4: Marinate the kumquats with sugar until the sugar completely dissolves.
• Step 5: Transfer the kumquats soaked in sugar to a hot pan over medium heat and stir until they become chewy. Turn off the heat and let them cool.
• Step 6: Place the kumquats in the sun for about 2 to 3 days to dry or put them in a dehydrator, then store them for later use.

3. Carrot

Carrot is a type of food that contains many essential nutrients for our bodies and is used in many daily dishes such as mixed carrot soup, bone and potato stew, boiled carrots, etc.

In addition, carrots are also used to make delicious carrot preserves for the Tet holiday. Here's a simple recipe for carrot preserves that you can refer to.

Ingredients:

• Carrots
• Sugar
• Slaked lime water

Instructions:

• Step 1: Wash the carrots thoroughly, peel and cut them into thin pieces in any shape you like.
• Step 2: Soak the carrots in slaked lime water for about 2 - 3 hours, then pour into cold water.
• Step 3: Boil a pot of water, then add the carrots and blanch, then pour into a bowl of cold water.
• Step 4: Mix sugar with carrots for about half a day for the carrots to absorb the sugar.
• Step 5: Place the sugar-soaked carrots in a hot pan over medium heat.
• Step 6: When the sugar crystallizes, turn off the heat and let it cool.
• Step 7: The carrot preserves are now ready.

4. Apple

Have you ever tried making apple preserves? In the Tet holiday season, it's the time for our indigenous apples. Besides eating them directly, we can turn them into delicious apple preserves for the traditional Tet days.

Ingredients:

• Sour apples
• Yellow sugar
• Acid sulfate
• Slaked lime water

• Step 1: Wash the apples clean and use a skewer to poke holes in the apples.
• Step 2: Soak the skewered apples in slaked lime water for about half a day, then rinse with cold water.
• Step 3: Boil the acid sulfate on the stove, then pour the apples in to blanch. Then rinse several times with clean water.
• Step 4: Marinate the apples with sugar in a ratio of 1:0.6 overnight.
• Step 5: Pour the sugar-soaked apples into a hot pan over medium heat until the apples are soft and chewy, then turn off the heat.
• Step 6: Dry the apples at 100°C for about 1 hour and let cool. You can enjoy the chewy apple preserves right away or store them in a glass jar.

5. Tomato

Tomato preserves are quite simple to make and don't require much effort. You can follow the method below.

Ingredients:

• Ripe plum tomatoes
• Slaked lime water

• Step 1: Wash the tomatoes and peel them.
• Step 2: Slice the tomatoes into 2 pieces without cutting through and soak them in slaked lime water overnight.
• Step 3: Drain the tomatoes and gently press them to remove the seeds, then continue soaking them in slaked lime water.
• Step 4: When the tomatoes become firmer, drain them and rinse with water, then mix them evenly with sugar in a 1:1 ratio.
• Step 5: Put the sugar-soaked tomatoes in a hot pan over medium heat.
• Step 6: Stir gently until the sugar crystallizes on the tomatoes, then turn off the heat and let them cool.

Usually, we only eat the pulp of pomelo and discard the pith and peel. However, you may not know that pomelo peel can be processed into fragrant, spicy pomelo peel preserves, which are very good for our health.

Ingredients:

• Fresh pomelo peel
• White wine
• Salt
• Sugar

• Step 1: Wash the pomelo peel, cut it into pieces suitable for eating
• Step 2: Dissolve salt in water and soak the pomelo peel for about 3 hours, then rinse with cold water
• Step 3: Boil the pomelo peel for about 10 minutes to reduce spiciness, then drain the water.
• Step 4: Then marinate the pomelo peel with sugar overnight for the sugar to penetrate into the pomelo peel.
• Step 5: Put the sugar-soaked pomelo peel in a hot pan over medium heat. Stir gently until the pomelo peel crystallizes with white sugar, then turn off the heat and let it cool.
• Step 6: The pomelo peel preserves are now ready.

During the chilly weather of Tet, enjoying sweet and spicy ginger candy together would be wonderful. Here's how to make ginger candy that you can refer to.

Ingredients:

• Fresh ginger
• Fresh lime
• Sugar
• Rock salt

• Step 1: Wash and peel the ginger, then slice it thinly.
• Step 2: Soak the ginger in a bowl of pre-prepared salt water for about 1 hour, then remove and drain.
• Step 3: Put the ginger in a pot, squeeze lime juice over it, and boil. Repeat twice to reduce the spiciness of the ginger.
• Step 4: Remove the ginger, mix it with sugar at a ratio of 2:1, and let it sit overnight.
• Step 5: Put the ginger soaked in sugar in a hot pan and cook over medium heat.
• Step 6: Stir gently until white sugar crystallizes on the ginger, then turn off the heat, let it cool, and enjoy.

Bananas are also an essential nutritious food. From bananas, people also make many delicious and nutritious dishes. Below is a way to make banana jam for the upcoming Tet holiday that you can refer to.

Ingredients:

• Green bananas
• Lime juice
• Salt
• Water
• Sugar

• Step 1: Peel and slice the bananas into medium slices, then soak them in saltwater and lime juice prepared for 1 hour.
• Step 2: Remove the bananas and rinse them with water, then drain.
• Step 3: Put the bananas in a hot oil pan over medium heat and fry until golden and crispy, then remove and drain on paper towels.
• Step 4: Heat another pan on the stove, add sugar and a little water to melt the sugar.
• Step 5: Then add the fried bananas and gently stir until the sugar syrup thickens and crystallizes around the banana slices. Then turn off the heat and let cool.

A familiar and nutritious food for many Vietnamese people is lotus seeds. Apart from being used to make jam, lotus seeds can be used to make sweet soups, boiled water, or congee as soul food.

During Tet, sweet and fragrant lotus seed jam is a perfect snack to enjoy with a cup of tea while chatting to welcome the new year.

Ingredients:

• 1 kg fresh lotus seeds
• 600 grams white granulated sugar
• 2 tablespoons salt
  
• 2 vanilla pods for fragrance.

Instructions:

• Step 1: Prepare fresh lotus seeds – When you buy fresh lotus seeds, they will have an outer shell, so be sure to peel off this thin outer layer. Then, use a toothpick or ice pick to remove the lotus seed hearts. Lotus seed hearts have a calming effect, but when making jam, having lotus seed hearts will make it bitter, detracting from the appeal of fresh lotus seed jam. After removing all the lotus seed hearts, soak the lotus seeds in warm water for 4 to 5 hours to soften. After soaking for 4 – 5 hours, put the lotus seeds in a pot, add about 500ml of cold water, cover the lotus seeds completely, and then boil them. When the water boils, turn off the heat, remove the lotus seeds with a strainer, and rinse them again with cold water. Fresh lotus seeds will have a slightly bitter taste, and this blanching step will remove the bitterness from the lotus seeds. After blanching, remove the lotus seeds and immediately soak them in a bowl of ice water. This is the secret to making the lotus seeds white and preventing them from cracking. After soaking in ice water, pour water over the lotus seeds and simmer over low heat until the lotus seeds are cooked, then turn off the heat. Be sure not to stir vigorously during the blanching process to avoid breaking the lotus seeds.
• Step 2: Marinate the lotus seeds with sugar – After preparing and cooking the lotus seeds, marinate them with sugar to create the necessary sweetness for our jam. The standard ratio is to marinate the lotus seeds with sugar in a 1:1 ratio, meaning for every 1kg of lotus seeds, use 1kg of sugar, but if you prefer it sweeter, you can marinate in a 1.5:1 or 0.8:1 ratio depending on your taste. Place the lotus seeds in a large bowl, layer with sugar, then another layer of lotus seeds, and so on until you have used all the lotus seeds. After finishing, gently shake the bowl to evenly coat the lotus seeds with sugar, avoiding vigorous stirring as it may cause the lotus seeds to break and not look pleasing. Use food wrap to cover the bowl tightly, marinate the lotus seeds for about 4 to 5 hours until the sugar has dissolved.
• Step 3: Cook the lotus seed jam – After marinating with sugar, remove the lotus seeds to a clean bowl, then pour the melted sugar water into a thick-bottomed pan, turn the heat to low, and stir the sugar until it thickens into a sticky mixture, then add the lotus seeds, gently stirring with a wooden spoon. Keep the heat at the lowest level, constantly stirring to evenly coat the lotus seeds with sugar. Add 2 vanilla pods to the lotus seeds to create a fragrant aroma. Simmer over low heat until you see the sugar evenly coating the lotus seeds, the lotus seeds are separated from each other, and when you touch the lotus seeds, you don't feel the stickiness of the syrup, then turn off the heat. When the lotus seed jam has cooled, use a sieve to sift the sugar dust onto the jam to make the fresh lotus seed jam look more beautiful and appetizing.
• Step 4: Storage and use of fresh lotus seed jam – After freshly made, let the lotus seed jam cool and store it in a tightly sealed jar in a cool place. Properly made lotus seed jam will be sweet and not too sweet, with a crispy texture that is easy to eat without being cloying. If stored in a clean tin box and tightly sealed, we can store lotus seed jam for up to 3 months while still retaining its flavor. When you want to serve guests, simply take the fresh lotus seed jam out onto a plate, and you can also brew hot tea to enjoy together. In addition, you can also put it in bags or boxes, bring it as a gift to friends and family on holidays – homemade lotus seed jam is a meaningful and delicious gift. Fresh lotus seed jam is an easy-to-eat and unique jam because it is not too sweet like other jams, and at the same time, lotus seed jam is easy to store and good for health. Hopefully, through this article, you have learned how to make fresh lotus seed jam at home for Tet holiday.

Mứt khoai môn vừa dẻo vừa thơm bùi ngon đảm bảo khi ăn đảm bảo bạn sẽ say đắm. Thêm vào thực đơn một món ăn vặt vô cùng bổ dưỡng mà lại không lo béo phì hoặc sợ bệnh do dùng nhiều chất hóa học phải không nào. Với món mứt này các bạn có thể dùng để đãi khách mời trong những ngày sum họp thì quả là hợp lí vô cùng.

• Khoai môn dạng sáp cần chừng khoảng 500g
• Đường cát trắng khoảng 200g
• Muối ăn thì cần một nhúm nhỏ
  

Cách làm:

• Bước 1: Các bạn cần gọt bỏ vỏ thái lát khoai môn rồi chiên giòn. Bạn lấy các củ khoai môn tươi ngon mà bạn vừa chọn mua được ngoài chợ về ra gọt bỏ sạch vỏ ngoài của khoai rồi rửa thật sạch với một chút muối pha loãng cho sạch đi phần nhớt. Sau đó các bạn dùng dao sắc cắt thành từng lát vuông dài chừng một ngón tay để ra giá cho ráo nước.
• Bước 2: Tiếp đến các bạn dùng một cái chảo sâu lòng rồi cho vào đó một chút dầu ăn bắc lên bếp đun cho đến khi nóng già thì các bạn cho khoai môn vào chiên ở lửa nhỏ cho từng miếng khoai môn giòn ngon mà tuyệt đối không được để bị cháy khét bạn nhé. Nấu khoai môn với hỗn hợp đường cát – Khi các bạn thấy khoai môn chiên đã chín vàng giòn thì các bạn có thể vớt chúng ra đĩa đã có rải sẵn một lớp giấy thấm dầu để thấm bớt dầu cho từng miếng khoai được ráo dầu và khô trơn hơn.
• Bước 3: Sau đó các bạn lấy đường cát hòa với một chút nước cùng với ít muối ăn đã được chuẩn bị sẵn trước đó, rồi cho vào chảo chống dính đun sôi lên khoảng 5 phút với lửa nhỏ để nước đường cát không vị cháy khét. Đảo đều tất cả hỗn hợp đến khi thành mứt của cách làm mứt khoai môn.
• Bước 4: Tiếp theo là các bạn cho khoai môn vừa chiên vào đảo đều cùng với nước đường đang đun sôi trên bếp. Bạn có thể dùng muỗng mềm hoặc đũa để đảo khoai sao cho các miếng khoai chiên không bị gãy nát. Bạn cứ nhẹ nhàng đảo đều qua đảo đều lại cho đến khi thấy đường đã kết tinh bám lại trên từng miếng mứt khoai và khô ráo lúc này các bạn có thể tắt bếp và bắc xuống chờ cho mứt khoai nguội thì các bạn mới cho vào hũ thủy tinh bảo quản nhé.