recipes

Peach Vanilla Marmalade

Peach Vanilla Marmalade

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Ingrediënten

  • 2.5 lbs 1.2 kg Peaches, fully ripe
  • 35 oz 1 kg Preserving sugar
  • 4 tsp 2 cl lemon juice
  • 4 tsp 2 cl Peach liqueur
  • 1 Vanilla bean

Instructies

  • it and quarter the peaches.
  • Bring to a boil with lemon juice and preserving sugar and let boil for 5 minutes.
  • Blend and sieve.
  • Bring the marmalade to a boil again and add the vanilla bean, halve lengthwise.
  • Let boil for 2 more minutes.
  • Remove the vanilla bean, scrape out the rest of the pulp, and add it to the marmalade.
  • Remove from heat and stir in the peach liqueur.
  • Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place.
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Recipe Category Fruit / Sandwich toppings
Country Austria / European

Apple Elderflower Marmalade With Cardamom

Apple Elderflower Marmalade With Cardamom

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Ingrediënten

  • 4.5 lbs 2 kg Apples (Golder Delicious)
  • 4.5 lbs 2 kg Preserving sugar
  • Ground cardamom

For the Elderflower Syrup

  • 2 cups 500 ml Water
  • 8 Elderflowers
  • 18 oz 500 g Preserving sugar
  • ½ lemon cut into slices
  • ⅓ oz 10 g Citric acid

Instructies

  • For the elderflower syrup, wash the elderflowers, and then put in a pot with the preserving sugar, lemon slices, and citric acid.
  • Boil water and pour over the elderflower mixture.
  • Cover and keep in a cool place overnight.
  • Strain the syrup.
  • Peel, core, and quarter the apples.
  • Boil in preserving sugar and elderflower syrup, blend, and sieve.
  • Flavor with cardamom to taste.
  • Fill hot rinsed canning jars, close tightly, and put in a cool place.
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Recipe Category Fruit / Sandwich toppings
Country Austria / European

Cherry Peppermint Marmalade

Cherry Peppermint Marmalade

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Ingrediënten

  • 2 cups Simple syrup
  • 1 Bundle of peppermint
  • 5.5 lbs 2.5 kg Sweet cherries
  • 70 oz 2 kg Preserving sugar

Instructies

  • Wash and pit the cherries.
  • Chop the peppermint coarsely and place in a burlap spice bag.
  • Warm the simple syrup and add the peppermint bag, cherries, and preserving sugar.
  • Cover and chill overnight.
  • On the next day, remove the peppermint bag (squeeze it out well), bring the cherries to a boil and let boil for 5 minutes.
  • Blend and sieve.
  • Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place
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Recipe Category Fruit / Sandwich toppings
Country Austria / European

Plum Marmalade

Plum Marmalade

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Ingrediënten

  • 3.3 lbs 1.5 kg Plums
  • 35 oz 1 kg Preserving sugar
  • 3 tbsp 40 g Vanilla sugar
  • 4 tsp 2 cl Slivovitz

Instructies

  • Wash, pit, and quarter the plums.
  • Place in a bowl with the preserving sugar and vanilla sugar and chill overnight.
  • Bring to a boil and let boil for 5 minutes in a pot.
  • Blend, sieve, and flavor with slivovitz.
  • Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place.

Notes / Tips / Wine Advice:

Pluums Aren’t Just Plums

This stone fruit, which originated in Asia Minor and which was brought to Europe by the Romans in 150 BCE, is as appetizing as it is good for digestion. It can be found in about 2,000 varieties, particularly around the Mediterranean and in Central Europe. The most important are the cherrysized, orange mirabelle plum, the commonly found Prunus domestica, the yellow-green, firm greengage, and the sweet, juicy damson. All four varieties are suited to sweet cooking, however the damson is the classic plum for sweet Austrian cooking.
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Recipe Category Fruit / Sandwich toppings
Country Austria / European

Wild Berry Marmalade

Wild Berry Marmalade

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Ingrediënten

  • 2.5 lbs 1.2 kg Wild berries, according to taste, without stems
  • 35 oz 1 kg Preserving sugar
  • Zest of 1 orange
  • 2 tsp 1 cl lemon juice
  • 4 tsp 2 cl Grand Marnier

Instructies

  • Place the berries in a bowl with preserving sugar, orange zest, and lemon juice and let sit overnight in a cool place.
  • Bring to boil in a pot and let boil for 5 minutes.
  • Blend the berries and flavor with Grand Marnier.
  • Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place.
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Recipe Category Fruit / Sandwich toppings
Country Austria / European

Redcurrant Marmalade

Redcurrant Marmalade

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Ingrediënten

  • 2.5 lbs 1.2 kg Redcurrants
  • 35 oz 1 kg Preserving sugar
  • Zest of 1 orange

Instructies

  • Remove the currants from the stems and place in a bowl with preserving sugar and orange zest.
  • Cover and let sit overnight in a cool place.
  • Boil in a pot for 5 minutes and mash the currants while boiling.
  • Sieve if you prefer.
  • Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place.

Notes / Tips / Wine Advice:

You can make gooseberry marmalade with the same recipe. In this case, replace the orange zest with lemon zest or a splash of white wine.

Sweet or Tart?

The refreshingly sour redcurrant is well suited to cakes, marmalade, gelatin, and tortes. Blackcurrants, with their distinctive sharp, sweet taste are more for marmalade and gelatin than baked goods. On the other hand, the less common (and milder) white currant is perfect for eating.
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Recipe Category Fruit / Sandwich toppings
Country Austria / European

Apricot Marmalade

Apricot Marmalade

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Ingrediënten

  • 2.5 lbs 1.2 kg Apricots, fully ripe
  • 35 oz 1 kg Preserving sugar
  • 4 tsp 2 cl Lemon juice
  • 4 tsp 2 cl Apricot Eau de Vie

Instructies

  • Pit and quarter the apricots.
  • Boil with the lemon juice and preserving sugar in a shallow pot.
  • While boiling, blend or mash the apricots and then let boil for 5 minutes.
  • Sieve and flavor with the apricot Eau de Vie.
  • Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place.
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Recipe Category Fruit / Sandwich toppings
Country Austria / European

Strawberry Marmalade

Strawberry Marmalade

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Ingrediënten

  • 35 oz 1 kg Strawberries, without stems
  • 35 oz 1 kg Preserving sugar
  • Zest of 1 lemon
  • 4 tsp 2 cl Orange juice

Instructies

  • Wash the strawberries and place in a pot with preserving sugar, lemon zest, and orange juice.
  • Cover and let sit overnight in a cool place.
  • Bring to a boil, stirring constantly, and let boil for 5–7 minutes.
  • Remove from heat and pass through a fine sieve.
  • Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place.
  • Ingredients

Notes / Tips / Wine Advice:

If you are fond of the typical seedy texture of berry marmalades, you can skip sieving.

Pretty Girls in the Garden

The strawberry is, botanically speaking, a “false fruit,” but it tastes all the more fruity for it. It has a purifying effect on the blood, is anti-inflammatory, and helps digestion. A total of about four hundred varieties of garden strawberries (Fragaria ananassa) of the Rosaceae family are known. Among them is a typical Austrian variation known by the name of “Schöne Wienerin” or “pretty Viennese girl.” In upscale patisseries, highly fragrant little wild strawberries enjoy a particular popularity.
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Recipe Category Fruit / Sandwich toppings
Country Austria / European

Blackberry Marmalade

Blackberry Marmalade

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Ingrediënten

  • 35 oz 1 kg Blackberries
  • 35 oz 1 kg Preserving sugar
  • Zest of 1 orange
  • 4 tsp 2 cl lemon juice

Instructies

  • Wash the blackberries.
  • Place in a pot with preserving sugar, orange zest, and lemon juice.
  • Cover and let sit overnight in a cool place.
  • Then bring to a boil, stirring constantly, and let boil briskly for 5–7 minutes.
  • Remove from heat and pass through a fine sieve.
  • Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place

Notes / Tips / Wine Advice:

Blackberries against Sugar

The fruit of the blackberry bush (Rubus fruticosus), which belongs to the rose family, can be found in both wild and cultivated variations. There are styptic, anti-inflammatory, and antidiabetic properties attributed to the blackberry. One of the youngest varieties is the thornlessly cultivated “Thornfree.” The Choctaw, Navajo, and Loch Ness varieties are also particularly delicious
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Recipe Category Fruit / Sandwich toppings
Country Austria / European

Kumquats With Star Anise

Kumquats With Star Anise

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Ingrediënten

  • 16 oz 4–50 g Kumquats
  • 1 cup less 2 tbsp 200 g Granulated sugar
  • ¾ cup 200 ml Water
  • ¾ cup 200 ml Orange juice
  • 2 tsp 1 cl Grenadine
  • Juice of one ½ lemon
  • 4 Star anise fruits
  • ¼ cup 6 cl Grand Marnier
  • 4 tsp 2 cl Jamaica rum
  • 2 tbsp 20 g Cornstarch

Instructies

  • Quickly blanch the kumquats (drop into boiling water) and then shock in ice water.
  • Remove, halve, and pit.
  • Boil the sugar and water for 5 minutes, pour in the orange juice, and boil for a few more minutes.
  • Add lemon juice, grenadine, star anise, and kumquats.
  • Mix the Grand Marnier and Jamaica rum with cornstarch, stir into the ragout, and let boil briefly one more time.

Notes / Tips / Wine Advice:

The kumquat, which originates in East Asia, is mostly used in the modern patisserie as seasoning and decoration due to its distinctive, delicate bitterness. Kumquats taste best warm, perhaps as a delicious addition to an airy chocolate soufflé.
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Recipe Category Dessert
Country Austria / European
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