Traditional recipes that can be used to turn fresh fruit into preserves, conserves, chutney, jams, and spreads, for use during the winter months.

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Traditional grape must syrup (moskonfyt)

Grape must syrup (moskonfyt) is simply must that has been reduced in a saucepan.

Ouma Babsie’s preserved quince (ingemaakte kwepers)

Rosy pink quince preserved in heavy syrup.

Peach chutney

Recipe for sweet yellow peaches.

Green fig preserve (groenvy heelkonfyt)

Faldela Williams' recipe for green fig preserve.

Lemon Curd (Suurlemoensmeer)

There are many ways to made lemon curd. This recipe is our favourite.