Fruit in Vodka
Vegetarian Fruit Cold
Accompaniment Conserve Preserve
Soft Fruit, e.g. Raspberries, Blackcurrants,
Strawberries, Loganberries, Blackberries
Prepare the jars (see notes below).
In a large bowl, toss the fruit in the sugar until well coated. Set aside for 2
the jars with the fruit then top up with the vodka making
sure the fruit is completely covered with alcohol (see notes below).
Cover seal and label (see notes below)
Can also be placed in a large deep glazed pottery jar with a wide neck.
Proceed as above but repeat the process, adding more fruit and alcohol every
week and stirring well at every addition, until the container is full.
See also General
- Use jars which
are free from cracks, chips or flaws – the best sizes to use are 450g/1lb
although 1kg/2lb jars can be successfully used for pickling fruit.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm to prevent the jars from cracking when the hot
filling is added.
the jars – Fill
with the fruit to within 2.5cm/1 inch of the top. Pour over the preserving
alcohol etc., to within 1cm/ ½ inch of the top, making sure the fruit are completely covered with the liquid.
a waxed disc (wax side down), Immediately
place a cellophane disc over the top then cover with a screw top lid.
in a cool dark place for 1 month before consuming..