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.