Bottling Fruit

Light Syrup (for whole and hard fruits such as pears and plums)

1 litre water

200 grams sugar

Medium Syrup (for figs, peaches, nectarines, apricots)

1 litre water

300 grams sugar

Heavy Syrup (for soft fruits such as strawberries, raspberries, etc)

1 litre water

600 grams sugar

Making the Syrup

1. put the sugar and water in a pan and heat gently until the sugar has dissolved. Bring to the boil and simmer for 1 minute.

Bottling the Fruit (Water Bath Method)

1. Fill the clip or Kilner jars with fruit
2. Pour hot syrup over the fruit almost to the top of the open jar
3. Place the jar in a lrge pan of tepid water and bring slowly to the boil (this should take between 25 and 30 minutes). Then simmer for the time as specified in the table below.
4. Turn off the heat and lift the jar out and place on a wooden board. Close the lid.

Source: The Complete Book of Preserves and Pickles, page 62.

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