Jams & Preserves

🇨🇾Cyprus

Agros Rose Syrup

Τριαντάφυλλο Αγρού

Damask rose petals from the mountain village of Agros distilled and cooked into a dark pink cordial and rosewater.

🇮🇹Modena, Italy

Amarene Brusche di Modena

Amarene Brusche di Modena is a named Italian preserve from Province of Modena, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.

🇺🇸United States

Apple Butter

A dense, deeply caramelized spread of slow-cooked apples, cider, and spices, cooked down until dark and silky.

🇦🇷Argentina

Arrope

A sweet, syrupy paste from Santiago del Estero, made by boiling carob or chañar pods with sugar. A pre-Hispanic sweet of the Chaco, eaten with bread or cheese.

🇬🇹Guatemala

Ayote en Miel

A Salvadoran sweet squash simmered in panela syrup with cinnamon and cloves, a daily and festive classic

🇹🇷Turkey

Ayva Tatlısı

Quince halves poached in sugar syrup with cloves and cinnamon until tender and translucent, turning a deep pink color. Served cold with kaymak or ice cream. This elegant dessert showcases the quince, a fruit beloved in Turkish cuisine, and is especially popular in autumn.

🇹🇲Turkmenistan

Bekmes

Grape or melon juice is reduced slowly into a thick Turkmen syrup used as a spread or sweetener.

🇯🇪Jersey

Black Butter

Lé Nièr Beurre

Dark spicy apple preserve made by cooking apples in reduced cider for 24-30 hours with sugar, lemons, liquorice, and allspice; a traditional community cooking event (séthées dé nièr beurre); spread on bread, used in fudge and cooking; the iconic preserve of Jersey.

🇿🇦Cape Town, South Africa

Blatjang

Cape Malay chutney of dried apricots cooked down with chilli, onion, vinegar and brown sugar - sweet, sharp and fiery, the ancestor of commercial South African chutneys.

🇨🇴Santander, Colombia

Bocadillo Veleño

Guava paste cooked down from pulp and sugar until firm and sliceable — the PDO'd specialty of Vélez, Santander, and the same sweet Colombians call dulce de guayaba. Eaten in strips with fresh white cheese (bocadillo con queso, the "matrimonio"), in pastries, or straight from the leaf wrapper.

🇳🇱Netherlands

Boerenjongens

Raisins preserved in brandy and sugar, served as a Dutch accompaniment to porridge, pancakes, or ice cream.

🇨🇷Costa Rica

Cajeta

Cajeta de coco

Coconut candy balls made with condensed milk, coconut, butter, and graham crackers, a traditional Costa Rican sweet treat.

🇬🇹Guatemala

Camote en Dulce

A Guatemalan candied sweet potato in sugar and cinnamon syrup, a home and Lenten classic

🇨🇺Cuba

Cascos de Guayaba

A Cuban guava halves in syrup with cream cheese, a festive and daily classic

🇨🇴Colombia

Casquitos de Guayaba

Colombian candied guava shells: guava halves simmered in syrup until tender and glossy. Served with cheese or cream, a classic dessert nationwide.

🇦🇷Argentina

Chañar

A sweet, syrupy paste from the Argentine northwest, made by boiling chañar fruit with sugar. A pre-Hispanic sweet of the Chaco, eaten with bread, cheese, or alone.

🇫🇰Falkland Islands

Diddle-dee Jam

Deep-red diddle-dee jam turns the islands’ native berry into a portable local preserve.

🇵🇹Alentejo, Portugal

Doce de gila

Doce de gila is a Portuguese fruit preserve from Alentejo, cooked down with sugar into a dense spread for bread and pastrys.

🇦🇷Argentina

Dulce de Batata

A firm, sliceable sweet-potato paste, similar to dulce de membrillo but milder. Eaten with cheese, in facturas, or as a filling for pastelitos and cañoncitios.

🇦🇷Argentina

Dulce de Cayote

A sweet, firm paste of cayote (a gourd) from the Argentine northwest, served with cheese or as a pastry filling. A regional specialty, similar to dulce de membrillo.

🇨🇴Colombia

Dulce de Feijoa

A Colombian sweet of feijoa (pineapple guava) simmered in syrup until tender. A highland dessert, served with cheese or cream, sweet and floral.

🇪🇨Ecuador

Dulce de Higos

An Ecuadorian dessert of figs cooked in panela syrup with cinnamon and cloves, served with fresh cheese

🇻🇪Venezuela

Dulce de Lechosa

Green papaya cooked slowly in papelón syrup with cloves until the strips turn translucent and amber — a fixed part of the Christmas plate.

🇦🇩Andorra

Dulce de Membrillo

A firm, sliceable quince paste of quinces and sugar, slow-cooked until deep red. Eaten with cheese, in facturas, or as a filling for pastelitos and pasta frola.

🇩🇴Dominican Republic

Dulce de Naranja

A Dominican sweet of bitter orange peel simmered in syrup with cinnamon and cloves until tender and translucent. A rustic, traditional dessert, served with cheese.

🇨🇴Colombia

Dulce de Papaya

A Colombian sweet of green papaya simmered in syrup with cinnamon and cloves until tender. A rustic, traditional dessert, served with cheese.

🇻🇳Vietnam

Dưa hành (Pickled shallots)

Dưa hành

Dua hanh, pickled shallots eaten with banh chung at Tet, is a named preserve with a fixed festival pairing.

🇳🇷Nauru

Edongo

Dried fruit preserve made from cooked pandanus fruit, crushed and layered on leaves to sun-dry for several days; flavor resembles dried dates or figs; rich in vitamin A and beta-carotene; can be mixed with coconut cream; a vital traditional survival food that can be stored for months; once a staple carbohydrate source on Nauru.

🇨🇳China

Fermented Bean Curd (Furu)

腐乳

Bean curd fermented into salty soft cubes — red with yeast rice or white and pungent — eaten in smears over plain congee or stir-fried with greens.

🇭🇷Split, Croatia

Figs with Walnuts

Smokve s orasima

Coastal figs dried in the sun, split, stuffed with a walnut half and pressed into cakes with bay leaves between the layers.

🇬🇪Georgia

Fruit Leather

Ტყლაპი

Sheets of puréed plum, apricot or sour cherry dried in the sun until leathery, eaten as a sweet or soaked to sour a stew.

🇬🇹Guatemala

Garbanzos en Miel

A Guatemalan dessert of chickpeas candied in a spiced honey or sugar syrup, sometimes with coconut.

🇨🇻Cape Verde

Goat Cheese with Papaya Jam

Queijo de Cabra com Doce de Papaia

Fresh Cape Verdean goat cheese served with sweet papaya jam, a classic dessert pairing of salty and sweet.

🇧🇷Brazil

Goiabada

A firm, sweet guava paste made by cooking guava pulp with sugar until thick, traditionally paired with queijo minas in the Romeo and Juliet pairing.

🇲🇸Montserrat

Gooseberry Stew

Made from simmered gooseberries with sugar and spices, offering a distinctive tart-sweet balance; a traditional Montserrat dessert; particularly popular at St. Patrick's Festival Montserrat gooseberry stew is a tart fruit preserve or stew prepared as a named island specialty.

🇲🇩Moldova

Green Walnut Preserve

Dulceață de nuci verzi

Whole unripe walnuts soaked for days to draw out the bitterness, then simmered in syrup until they turn glossy black and yield to a spoon.