Date Preserve In Syrup Recipes

HOW TO MAKE DATE SYRUP

Steps:

• If the dates aren't already pitted, you'll first need to pit the dates and then chop them into several pieces. It can be easiest to do this with a lightly oiled knife (as they're super sticky!).You can keep the pits, clean and dry them, and then use them for several purposes (read the FAQs).
• Soak the dates to allow them to soften up. This is especially important if you're using drier dates. I do this by placing all the dates in a large bowl and topping them with boiling (or at least extremely hot) water, and soaking for 20-30 minutes.Then drain and rinse the dates.You may not need to do this step if the dates are soft enough - and you can lose a little of the sugars/flavor in the soaking liquid- so feel free to skip it and simmer the dates for slightly longer if preferred.
• Add the dates to a large saucepan and add enough water to cover the dates completely. Then bring to a soft boil. Once boiling, reduce the heat to a gentle simmer. Allow them to simmer for around one hour, stirring occasionally. You can simmer them even longer. During this time, the water will turn a darker brown color as the sugars leech out of the dates.
• Allow the mixture to cool for a further 20-30 minutes before carrying on with the following step.
• Pour the entire mixture through a sieve lined with cheesecloth or a nut milk bag to collect the water. Then squeeze the dates too to remove as much of the excess juice as possible.Alternatively, you could blend the entire mixture into more of a puree and then sieve this instead. I prefer to do it the other way around by first removing the excess water, then I blend/process the remaining date pulp into a date paste that can be stored and used
• While technically, the liquid is a 'date syrup' already, I like to further reduce the liquid for a thicker, more concentrated (Sweeter) consistency and flavor.
• To do this, add the liquid back to the pot and simmer over medium-low heat until it is reduced to your preferred consistency and flavor (be careful not to burn it, though!). This can take 45-60 minutes. I like mine to be rich and sticky. To test this, place a tiny amount on a plate and run your finger through it. If it's too runny, then the syrup will fill the space back in; when it's thicker, it will stay separated for longer. For me, the latter is my perfect consistency!
• Once ready, allow the syrup to cool before transferring it to a sterilized airtight jar/bottle.

DATE PRESERVE IN SYRUP

Steps:

• Wash the dates well, peel them if you wish, and put them in a pan with water to cover (about 4 1/2 cups) and the lemon juice. Bring to the boil and simmer, covered, for 1 hour, or until they are soft, adding a little water, if necessary, to keep them covered.
• Lift them out of their water with a slotted spoon, and when they are cool enough to handle, push the pits out with a skewer or knitting needle. You will get the knack of doing it without breaking the dates. It helps to press them tightly in your hand. If you like, replace each pit with a blanched almond through the same hole.
• Add sugar and cloves to the date liquor and bring to the boil. Simmer for a few minutes, until the sugar is dissolved, then drop in the dates and cook for a further 20-30 minutes. Lift the dates out carefully with a slotted spoon and put them in a clean glass jar, burying the cloves among them.
• Thicken the syrup by boiling until it coats the back of a spoon or sets when tested on a cold plate. Pour over the dates, let cool, and close the jar tightly.
• These dates are also delicious stuffed with pieces of candied orange peel; use about 1 cup.