Sour cherries, pitted
Blue plums, pitted and cubed
Quince, peeled, cored, and quartered
Green grapes, seedless, washed
1 cup sugar
1/4 cup water
1 teaspoon lemon juice
Cuisine: Yugoslavian
1. Prepare "slatko" in small quantities for best result. Prepare washed fruit as follows: Sour cherries are pitted. Blue plums are pitted and cubed. Quince should be peeled, cored, and quartered. Then they are parboiled for about 5 minutes. Green seedless grapes are washed only.
2. Whichever fruit is used the method is the same, but do not mix fruits. For each cup of fruit use 1 cup sugar and 1/4 cup water. Bring sugar and water to a boil and boil on low heat until mixture spring a thread. Then drop in fruit and cook only long enough for fruit to be cooked through. Mixture should be rather thick. Add 1 teaspoon lemon juice. Mix. Pour in sterile jars and seal. Slatko is served in an attractive jam jar. A teaspoon and glass of water are offered with it. This is offered guests first when they visit.
Cuisine: Yugoslavian
Blue plums, pitted and cubed
Quince, peeled, cored, and quartered
Green grapes, seedless, washed
1 cup sugar
1/4 cup water
1 teaspoon lemon juice
Cuisine: Yugoslavian
1. Prepare "slatko" in small quantities for best result. Prepare washed fruit as follows: Sour cherries are pitted. Blue plums are pitted and cubed. Quince should be peeled, cored, and quartered. Then they are parboiled for about 5 minutes. Green seedless grapes are washed only.
2. Whichever fruit is used the method is the same, but do not mix fruits. For each cup of fruit use 1 cup sugar and 1/4 cup water. Bring sugar and water to a boil and boil on low heat until mixture spring a thread. Then drop in fruit and cook only long enough for fruit to be cooked through. Mixture should be rather thick. Add 1 teaspoon lemon juice. Mix. Pour in sterile jars and seal. Slatko is served in an attractive jam jar. A teaspoon and glass of water are offered with it. This is offered guests first when they visit.
Cuisine: Yugoslavian
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