Try these fruit jars using plums, peaches and apricots. The trick to bottling any fruit is to do it in small batches so that it remains a manageable and fun job! Try Nici Wickes’ tasty combinations, these are a tasty was to make the most of excess fresh fruit and avoid any waste.
Ingredients
Method
Method for all
In a large saucepan, bring all the ingredients to a simmer and cook for 5 minutes.
Use a slotted spoon to scoop the fruit (and other flavourings like vanilla pods, rosemary or ginger) into hot, sterilised jars. Top each with syrup until just overflowing. Using a sterilised knife, slide it down the inside of the jar to release any air bubbles.
Screw the lids tightly. Wipe jars clean and leave to cool.
Use soft, ripe fruit for preserving if you want a full flavour. Heat clean jars at 150°C for 10-15 minutes before using to both sterilise and prime them for the scalding hot fruit. Firm, slightly under-ripe fruit is recommended for preserving as it holds its shape better, but I’m all about the flavour so I use fruit in its prime and cook it for less time. If it means putting up with a bit of cloudiness in the syrup, so be it – the rewards are in the lusciously full flavour, I promise.
Note
