Tejocote Syrup Recipe: 7-Step Guide To Preserve Hawthorn Fruit
Discover the traditions, flavors, and recipe for making tejocote in syrup—a cherished preserve of Mexican cuisine and culture.

Tejocote in Syrup: Preserving the Mexican Hawthorn Fruit
The tejocote (Crataegus mexicana), sometimes called Mexican hawthorn, is a small, apple-like fruit with a unique heritage in both Mexican gardens and kitchens. While its tart, slightly floral flavor may be unfamiliar to many outside of Mexico, tejocote has deep roots in Central American cuisine, where it is enjoyed fresh, in preserves, and most notably transformed into tejocotes en almíbar—a syrupy treat as vibrant in tradition as it is in taste.
What is Tejocote?
Tejocote is the fruit of a native Mexican species of hawthorn. The fruit is small, typically golden-orange, and resembles a miniature apple. Highly seasonal, tejocote ripens in the fall and early winter, when it’s harvested for a variety of uses in sweet and savory preparations. Its tough skin and tart flesh mellow after cooking, making it ideal for preserves like syrup and jelly.
The Tradition of Tejocote Preserves
Across Mexico, autumn and winter celebrations are incomplete without tejocote. During Día de los Muertos and Christmas festivities, it stars in ponche, a spiced fruit punch, as well as in traditional preserves. Among the most beloved forms is tejocotes en almíbar: whole fruits gently simmered in a spiced sugar syrup until lush and silky.
This treat represents not only a way to extend the season but also a living connection to centuries of Mexican culinary practice. Its preparation, which takes several hours and careful attention, is often a family affair and signals the beginning of the holiday season.
Flavor and Texture of Tejocote in Syrup
When cooked in syrup, tejocote undergoes a remarkable transformation. What begins as a firm, tart fruit becomes tender, dense, and saturated with lightly spiced sweetness. The skin softens but remains intact, encasing velvety flesh and, at the center, a hard pit.
- Color: Golden to amber in syrup, often acquiring hints of red if spices like cinnamon or cloves are used.
- Texture: Silky, dense, and yielding—a pleasant contrast to the slight chew of the skin.
- Flavor: Balanced tartness with honeyed notes from the syrup and subtle spices.
Ingredients for Tejocote Syrup
Making tejocote in syrup requires only a few basic ingredients, but variations abound depending on family preference and regional tradition. The primary ingredients include:
- Fresh or frozen tejocote fruits, washed and lightly scored
- Granulated sugar (white or raw is common)
- Water
- Spices (optional): cinnamon sticks, cloves, or star anise
- Citrus peel (optional): orange or lemon zest to add brightness
Traditional Tejocote in Syrup Recipe
Ingredients
- 2 pounds (900g) tejocotes, fresh or thawed if frozen
- 6 cups (1.4L) water
- 2 to 2.5 cups (400–500g) sugar
- 2 cinnamon sticks
- 3 cloves
- Zest of 1 orange or lemon (optional)
Instructions
- Prepare the Tejocotes: Lightly score the skin of each tejocote with a sharp knife to help prevent splitting during cooking. Rinse thoroughly.
- First Simmer: Place tejocotes in a large pot, cover with water, and bring to a simmer. Cook gently for 6–8 minutes, then drain and refresh under cold water.
- Peel: Once cool enough to handle, slip the skins off. They should come away easily after blanching. Discard skins or reserve for jelly making.
- Make the Syrup: In the same pot, combine sugar, spices, citrus peel, and 6 cups water. Bring to a gentle simmer, stirring until the sugar is dissolved.
- Simmer the Fruits: Add peeled tejocotes to the syrup. Simmer gently for 10–15 minutes, then remove from heat. Allow to cool to room temperature in the syrup.
- Repeat Simmer & Cool Steps: Over 4–6 hours, repeat the process of bringing the mixture back to a gentle simmer for a few minutes, then allowing it to cool. Each cycle infuses the fruit and syrup with deeper flavor and color, resulting in tender, perfectly preserved tejocotes.
- Finish: Let the fruit sit in the syrup overnight for best flavor. Store in sterilized jars in the refrigerator for up to several weeks.
Serving Suggestions
Tejocotes in syrup can be enjoyed in many ways:
- As a dessert on their own, slightly chilled
- Ladled over ice cream or yogurt for a decadent treat
- Combined with other preserved fruits on a cheese board
- Mixed into traditional Mexican ponche navideño (holiday punch)
Variations and Related Preserves
While tejocote is classic, this same technique can be applied to similar fruits such as crabapples or quince. The resulting textures and flavors are distinct but equally delightful. Some cooks add star anise, cardamom, or ginger for exotic aroma, or swap in raw sugar for richer caramel notes.
For a thicker result, simmer the syrup further and serve as a spreadable fruit paste, reminiscent of membrillo. Tejocote can also be made into jellies or simple syrups for cocktails.
Tips for Perfect Tejocotes en Almíbar
- Patience is key: The repeated simmer-and-cool cycles help infuse the fruit with syrup and prevent splitting.
- Choose ripe fruit: Slightly underripe tejocote holds its shape best during cooking.
- Adjust sweetness: Taste your syrup and add more sugar if you prefer a richer preserve.
- Spices are optional: Classic recipes use cinnamon and cloves, but you can omit or substitute as desired.
- Store properly: Keep preserves refrigerated in clean jars; for longer shelf-life, process using standard canning procedures.
Tejocote Syrup for Drinks & Cocktails
Tejocote’s sweet-tart flavor lends itself to more than just spooning over desserts. A simple tejocote syrup, made by simmering fruit with sugar and water, can add a unique twist to cocktails and spritzes.
Tejocote Simple Syrup Recipe
- 1 cup granulated sugar
- 1 cup water
- 1/4 cup tejocote (chopped, pitted)
Simmer all ingredients until sugar dissolves and the fruit infuses the syrup (about 10 minutes). Strain, cool, and refrigerate. Use in cocktails, sodas, or as a sweetener in teas.
Tejocote Cocktail Inspiration
- Minted Tejocote Spritz: Muddle fresh mint and lime, add tequila or vodka, and top with sparkling orange soda and a dash of tejocote syrup for a festive drink.
Preserving Tejocote: Beyond Syrup
Tejocote’s high pectin content makes it ideal for jams and jellies. To make tejocote jelly, simmer fruit with water and sugar until soft, strain, and cook the resulting juice with extra sugar and lemon juice. The flavor develops from bright gold to pink-red as it cooks, and the finished jelly pairs well with cheeses or as a glaze for roasted meats.
Why Tejocote Matters: History, Foraging, and Culture
The tejocote tree is a resilient presence in Mexican highlands, long integrated into rural and urban gardens alike. Its fruit provides valuable food during lean winter months, and its tough wood is cherished for tool handles and walking sticks. But perhaps most memorably, tejocote is a symbol of holiday abundance, its preserves gracing generations of tables.
Recently, tejocote has found new fans among foragers and gardeners in North America, who experiment with its uses alongside more familiar fruits such as crabapple and quince.
Frequently Asked Questions (FAQs)
Q: Where can I find fresh tejocote outside of Mexico?
A: Tejocote is available seasonally at Mexican grocery stores and some farmers’ markets in the U.S., especially around late autumn and winter. Frozen tejocote can sometimes be found year-round.
Q: Can I substitute other fruits if tejocote is not available?
A: Yes. Crabapples and quince are excellent substitutes and can be prepared using the same syrup-preserving method.
Q: How long does tejocote in syrup keep?
A: If refrigerated in a clean, airtight jar, tejocotes in syrup will last several weeks. For longer storage, process jars in a water bath for canning.
Q: Can I use tejocote syrup in other recipes?
A: Absolutely. The syrup can sweeten drinks, be drizzled over pancakes or French toast, or used as a base for fruit sauces.
Conclusion
Tejocote in syrup—tejocotes en almíbar—is much more than a fruit preserve. It is a link to Mexican heritage, a celebration of seasonal abundance, and a flavorful way to savor the unique charms of this little-known fruit. Whether served on a festive table, blended into drinks, or gifted in a jar, tejocote in syrup brings sweetness and tradition to every occasion.
References
- https://www.gardenista.com/web-stories/tejocote-all-about-the-fruit-of-a-mexican-species-of-hawthorn-qgbjb/
- https://www.instagram.com/p/C12LuwUOmIm/
- https://www.instagram.com/marie_viljoen/p/C1zeoC5uwGM/
- https://reallifeofanmsw.com/2017/03/15/what-the-hell-is-tejocote/
- https://jeannieskitchen.me/tag/tejocote-jelly/

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