Greek Preserves Recipe

Prepare fruit

Wash the apricots and strawberries. Halve and pit the apricots; quarter large fruit. Hull and halve strawberries. Weigh out 1.5 kg apricots (plus optional 250 g strawberries if using). Cut fruit into roughly uniform pieces (about 1–2 cm).

Sterilize jars

Place jars and lids in a large pot, cover with water, bring to a gentle boil for 10 minutes, then reduce heat and keep warm until ready to fill. Alternatively, place washed jars on a baking tray and bake at 120°C (250°F) for 20 minutes. Keep lids in hot water to seal easily.

Prepare flavorings

If using a vanilla bean, split and scrape seeds. Finely grate the orange zest. If using mastiha resin, crush it to a powder with a mortar and pestle (or pulse briefly in a spice grinder).

Macération (optional but recommended)

Combine the chopped fruit and granulated sugar in a heavy-bottomed wide saucepan or preserving pan. Add the lemon juice and vanilla seeds (or extract) and orange zest. Stir well to coat. Cover and leave at room temperature for 1–2 hours (or refrigerate overnight) to allow the fruit to macerate and release juices.

Bring to a simmer

After maceration, place the pan over medium heat and stir until the sugar fully dissolves. Add the cinnamon stick and crushed mastiha (or cardamom). Increase heat to bring the mixture to a steady simmer. Skim any foam from the surface with a spoon as it forms.

Cook to set

Maintain a lively simmer, stirring frequently to prevent sticking, for about 15–30 minutes depending on fruit water content. If using pectin, stir it in according to manufacturer instructions (usually dissolve and add early in the boil). Test for set by dropping a small spoonful onto a chilled plate: after a minute, push the edge; if it wrinkles and holds shape, it’s ready. Remove cinnamon stick and vanilla bean pod before jarring.

Adjust texture

If you prefer a smoother preserve, mash gently with a potato masher or pulse briefly with an immersion blender for 5–10 seconds while still warm. For chunkier preserve, leave fruit pieces whole and reduce cooking time accordingly (closer to 15 minutes).

Ladle the hot preserve into the warm sterilized jars, leaving about 5–10 mm (1/4 inch) headspace. Wipe rims with a piece of cloth or paper towel lightly buttered to ensure a clean surface. Place lids on and screw rings on fingertip-tight.

Place filled jars upright in a simmering water bath (water should cover jars by 1–2 cm). Process for 10 minutes to ensure good seal (adjust time for altitude if necessary). Carefully remove jars and place on a towel-lined surface. Let cool undisturbed 12–24 hours. You should hear lids pop as they seal.

After cooling, check seals by pressing the center of each lid; it should not flex. Label jars with contents and date. Refrigerate after opening.

Allow preserve to rest at least 24 hours for flavors to meld before heavy use. Store sealed jars in a cool, dark place up to 12 months. Refrigerate after opening and consume within 4 weeks. Use on toast, with Greek yogurt and honey, or as a pastry filling.