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Raspberry Conserve Veg CD ACC
Vegetarian
Cold Accompaniment Jam Preserve Preserves
Preserving Ingredients1.3kg/3lb Raspberries
- hulled but left whole
1.3kg/3lb Sugar
Instructions 1. Places
layers of the whole raspberries and sugar in a large bowl. Cover and leave for
24 hours.
4.
Prepare the jars (see notes below). 5.
Return the fruit mixture to a large saucepan again, bring to the boil stirring,
and boil rapidly for 10 minutes. 6.
Remove from the heat and allow to cool for 15 minutes, then ladle into warm
jars, cover, seal and label (see notes below). Use
as jam or as fillings for summer tarts Notes: see also General preparations
Jars - 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.
Filling 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.
Storage
– Store
in a cool dark place.
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