Vegetarian Fruit Cold
Accompaniment Conserve Preserve
Sugar with Pectin
Juice of 1/2 a Lemon
Prepare the jars (see notes below).
Place all the ingredients in a large pan and heat gently over a medium heat,
stirring constantly, until the sugar has dissolved.
Raise the heat and bring to the boil then continue to boil for about 4
Remove the pan from the heat and test for a set (see notes below).
for about 15 minutes, skimming off any scum with a metal spoon.
Transfer to the prepared jars and seal as below,
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.
for a set – Remove the pan of jam from
the heat. Drop a teaspoonful of jam onto a cold saucer. Allow it to cool then
gently push your finger through the jam. If it wrinkles a satisfactory set has been achieved. If it
doesn’t, return the saucepan to the heat and continue to boil for a few more
minutes then test again. Repeat as necessary.
the jars – Fill
to the top then wipe the rims of the jar with a damp cloth. Immediately cover
with a waxed disc whilst still hot (wax side down). Allow to cool then cover
with cellophane, securing with a
rubber band. For long term storage secure the cellophane with a screw top lid.
in a cool dark place.