Mixed fruit preserve

Mixed fruit preserve

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There’s something magical about combining tart, sweet, and aromatic fruits in one jar — and this homemade mixed fruit preserve featuring cherries, gooseberries, and red currants from my little garden, delivers just that.

Leaving aside the heat which seems to increase every year, there’s something quietly magical about summer — when the air is thick with sunlight, the days stretch long, and the trees wear crowns of ripe, glistening fruit. It’s the season when nature doesn’t hold back. She gives generously — cherries that blush like secrets, red currants like rubies scattered in a bowl, and gooseberries with their shy tang and pale glow.

It’s the season where the scent of fruit and sweetness fills every corner of the house. This preserve was born out of one such morning — a simple, soul-stirring concoction of homegrown cherries, red currants, and gooseberries, gently cooked down with jaggery, cinnamon and a touch of lemon juice. It’s a love letter to the season, bottled.

Jaggery, with its deep caramel warmth, brings an earthiness that sugar just can’t offer. It marries beautifully with the tartness of the currants and gooseberries, while the cherries add a mellow, velvety sweetness. And the lemon? It’s that whisper of brightness, the sunbeam that ties it all together.

This isn’t just a preserve — it’s a memory keeper. Spoon it over toast on a rainy morning and feel the summer sun again. Swirl it into yogurt, or serve it with a slice of cake and a side of conversation. Or tuck a jar into a friend’s hands, warm from your kitchen, and share a little piece of your season.

Whatever you do with it, make it slow. Make it joyful. And make it with love.

Difference between jams and preserves-

Jam:

  • Made with crushed or pureed fruit.
  • Has a smooth, spreadable consistency.
  • The fruit is broken down during cooking, so you typically don’t see distinct fruit pieces.
  • Uniform texture, good for spreading on toast or baking.

Preserve:

  • Made with whole fruit or large chunks of fruit.
  • Has a chunkier texture and more visible fruit pieces.
  • The fruit is cooked gently to maintain its shape.
  • Often looks more rustic and feels more “homemade.”

Continue reading for the full, printable recipe and video for my mixed fruit preserve.

All the pickle/chutney/condiment recipes on this website can be found here.

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Here’s a cosy, wholesome bake straight from my kitchen — a spiced sweet potato and wholewheat bundt cake filled with raisins, pumpkin seeds, and sunflower seeds. Naturally moist from the sweet potato and lightly dusted with icing sugar. Simple ingredients, warm flavours, and a comforting crumb — perfect with a cup of tea on a slow day. Want the full recipe and detailed notes? Head over to my blog- sunitabhuyan.net ( direct link on my home page) #SweetPotatoCake #BundtCake #WholewheatBaking #AutumnBaking #ComfortBakes #HomemadeCake #EasyBaking #MoistCake #SpiceCake #TeaTimeTreat #BakingFromScratch #slowliving ********************************************* Stay connected! SUBSCRIBE to my YouTube channel for future video updates on recipes, gardening and life stories- / @sunitasworld-lifeandfood ​ On facebook ( Sunita's World-life and food) - / @sunitasworld-lifeandfood ​ On instagram - @sunita_bhuyan On Twitter- @ SunitaBhuyan My website - www.sunitabhuyan.net Thanks for watching!
Spiced Sweet Potato Cake (Wholewheat, Moist & Simple!) #ytshorts #baking #sweetpotato #bundtcake
The detailed recipe for these easy jam tarts with homemade mixed fruit preserve is on my blog sunitabhuyan.net (the link is on my channel home page.
Easy Jam Tarts with Homemade Mixed Fruit Preserve #shorts #ytshorts #bakingrecipes
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Sunita's World- Life and food

Blog- www.sunitabhuyan.net
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Recipe developer🍲,transplant survivor 2024💪🏼, green fingers🌿Award-winning blogger, ft @guardian @thetelegraph
Family favourite recipes🥙

Sunita's World- Life and food is in England.

5 days ago

Sunita's World- Life and food
Magh Bihu came and went, but it left behind these delicious memories on a plate.I did make a few traditional Assamese snacks this Bihu — just small quantities of each. After all, having too many of these goodies around is one dangerous temptation! No til pitha though! On the plate, starting from the top left:• Pati Shapta (thin rice crêpes with coconut, jaggery and nuts filling)• Tilor Laru (sesame seed and jaggery balls. I used mixed sesame seeds and added some crushed nuts too)• Bhapot Diya Pitha (steamed rice cakes with a coconut filling) — the shape isn’t traditional; I used a mould this time to save a bit of time and also added a bit of safron to the wrapper)• Tel Pitha (deep-fried rice-jaggery pitha)• Narikolor Laru in the centre (coconut balls)In the bowls, from the left:• A glass of water• Doi-Sira-Gur (flattened rice with yogurt and jaggery )• Ronga Saah (Assamese red tea)Simple, festive, and full of comfort — Magh Bihu may have passed, but the flavours and memories linger on 🤍..#MaghBihu #AssameseFood #AssamesePitha #TasteOfAssam #BihuMemories ... See MoreSee Less

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Recipe card-

Mixed fruit preserve

Mixed fruit preserve

Homemade preserve with homegrown cherries, red currants, gooseberries— capturing the sweet taste of summer in a bottle.
Print Recipe Pin Recipe
Course condiment, preserve

Ingredients
  

  • 3 C fresh pitted cherries
  • 1 ¾ C gooseberries, topped and tailed
  • 1 ½ C red currants
  • 1 tbsp fennel seeds
  • 3 one inch sticks of cinnamon
  • 3 tbsp lemon juice
  • 1/2 C jaggery ( more or less according to preference and tartness of fruit)

Instructions
 

  • Dry roast the fennel seeds in a pan and smash a little in a mortar.
  • In a thick bottomed pan, add all the ingredients and mixed well with a spatula for 2 minutes.
  • Place the pot over high heat and keep stirring.
  • As soon as it stars to bubble, reduce the heat to medium. Keep stirring.
  • The fruit will start to release its juices. I cooked till the syrup had thickened but the fruit had not completely disintegrated. I kept it quite chunky. Also, keep in mind that the mixture will thicken further on cooling.
  • The cooking process, from the time I placed the pot over heat to when I stopped cooking, took 10 minutes.
  • Once cooked, Leave to cool a little and transfer to a dry sterilised jar. Let it cool completely, then put the lid on and store in the fridge.
  • Use up within four weeks. ( Make sure to check notes below for detailed storage and usage instructions)

Video

Notes

🧊 Fridge Storage Instructions for Mixed Fruit Preserve 

  1. Use a clean, airtight jar:
    Always store your preserve in a sterilized glass jar with a tight-fitting lid to keep out moisture and bacteria.
  2. Cool before sealing:
    Let the preserve cool completely to room temperature before sealing the jar to avoid condensation, which can encourage spoilage.
  3. Refrigerate promptly:
    Store the sealed jar in the refrigerator immediately. Keep it at or below 4°C (40°F) for best freshness.
  4. Use clean utensils only:
    Always use a dry, clean spoon when scooping the preserve. Avoid dipping directly with fingers or double-dipping.
  5. Label with date:
    Write the date you made or opened the preserve on the jar to track freshness.
  6. Shelf life:
    Consume within 2 to 4 weeks for optimal flavor and safety. Check for any signs of spoilage before each use.
  7. Signs to watch for:
    Discard if you notice mold, off smells, unusual color changes, or bubbling (which can indicate fermentation).

🧊 Tips to Extend Shelf Life:

  • Use sterilized jars, even if you’re not canning. Just boiling the jar and lid before use helps.
  • Use fresh lemon juice — the acidity helps preserve it.
  • Always use a clean, dry spoon to scoop it out.
If you’re unsure at any point, trust your senses. If it smells off, has mold, or changes color or texture oddly — discard it.
 

❄️ Freezer Storage for Preserves

✅ How to Do It:

  1. Cool completely after cooking.
  2. Transfer to freezer-safe containers — glass jars (leave headspace), BPA-free plastic, or silicone trays.
  3. Leave about ½ inch (1–2 cm) headspace at the top to allow for expansion.
  4. Label with name + date.
  5. Freeze
******************************************************************************

🕰️ Freezer Shelf Life:

  • Up to 1 year for best quality.
  • Still safe beyond that, but flavor and texture may degrade slightly.

🔁 Thawing & Use:

  • Thaw in the fridge overnight.
  • Once thawed, use within 2–3 weeks.
  • Do not refreeze once thawed — portion small amounts if you don’t plan to use a whole jar.

🍒 Best Containers:

  • Small glass jars with straight sides (to prevent cracking).
  • Silicone muffin trays for single-use portions (then transfer to a freezer bag).
  • Avoid containers with thin plastic lids that can crack or warp.

🍯 How to Use Mixed Fruit Preserve

1. Spread It

Slather it thick on warm toast, freshly baked scones, or buttery croissants for a simple but luxurious breakfast.

2. Swirl It

Stir into plain yogurt or cottage cheese for a naturally sweet, tangy twist that feels like dessert for breakfast.

3. Top It

Use as a topping on pancakes, waffles, or ice cream — the bright fruit flavors cut through richness beautifully.

4. Bake With It

Add dollops into muffin or cake batter before baking for surprise pockets of fruit sweetness.

5. Cheese Board Star

Serve alongside cheeses (especially creamy or sharp varieties like brie, goat cheese, or cheddar) with crackers for an easy, elegant appetizer.

6. Sauce Base

Mix into vinaigrettes or glaze roasted meats and vegetables for a sweet-tart finish.
Keyword cherries, cherry, chutney, condiment, gooseberry recipe, homemade, mixed fruit preserve, preserve, red currants

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Until next time,

Sunita

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