I wanted to have a chance to enjoy some of the currant seasonal fruits during the spring and even into summer. I love cranberries, kumquats and physalis in particular and they are only fresh at this time of year. So I decided to preserve some, but I didn’t want to use alcohol. I don’t have a problem with alcohol preserved fruits I just didn’t want to do it this time.















After doing some research I discovered that long ago, families would use honey to preserve fruits for longevity. A few years ago I gave this a go to see if it would work and it did, last year I changed the recipe a little and discovered that the fruit kept well for up to 6 months.















I have reduced the recipe to share with you guys today as I am sure you don’t want mass amounts of honey preserved fruit filling up your cupboards! But please feel free to double, triple or even quadruple the recipe.















What to use it for?

I find these fruits make a lovely addition to natural or Greek yogurt or used as a healthy topping for ice cream… hey it counter balances the guilt!!!















I even once used the fruit as a cake filling, it was a little messy but it sure tasted good 🙂

Fruit

As I previously said I used cranberries, kumquats and physalis but there is no reason this won’t work for other fruits. In the past I have used Clementine’s and I even used lemons once. So give it a go, choose what fruit you fancy, grab your honey and a little sugar and water and boil it all up, jar and enjoy 😀













