Equipment required

• One large stainless steel pot (say 10L)
• Preserving jars, well washed and dried and put in the oven to sterilise at 100 degrees C for at least 20 minutes
  • Check jars for any cracks or chips around the top.
• Seals-sterilised in boiling water in a small bowl
• Preserving rings-need to be clean but not sterilised

Method

• Cook up fruit in a large pot.
• Place clean jars into pre-heated oven to sterilise.
• Place clean seals in a bowl and cover with boiling water.
• When fruit is tender add a small amount of honey if required. Bring fruit to the boil again and simmer for 5 minutes.
• Carefully remove one jar from the oven, and place on a clean plate.
• Fill jar completely to overflowing, using a jug, or a large spoon.
• Place a sterilised seal on top of the jar using a clean knife to lift out.
  • This knife can be sterilised in with the seals.
• Screw down firmly with a clean preserving ring.
• Complete the process one jar at a time.
• Leave the jars undisturbed for a few hours until completely cool.
• Remove the preserving rings. Check to see that each jar is fully sealed.
• Wash each jar carefully, dry and store in a dry, cool place.
• Label including the date.