Bottled fruit:)

Peaches in syrup
makes approx 450ml(2 small preserving jars).
Sterilizing method
Wash jars & lids in hot water,drain upside down,& put in a cool oven(140oc/275oF/Gas 1) for 15 mins.
ingredients
4oz sugar
4-5 just-ripe peaches
1 pint water
1.put sugar & water in a pan,bring gently to the boil,& boil for 1-2 mins.
2.Skin the peaches(dip in boiling water for 30 seconds if they dont peel easily).Cut in half,remove the stones.
3.Place the warm sterilized jars in a deep roasting tray.Pack in the fruit,leaving 1cm of space at the top.Fill to the brim with the hot syrup.
4.Bang the jars lightly & swivel them to remove air bubbles.top up with syrup if needed.Fit the lids (loosen by a quarter of a turn),put the tray in the center of a pre heated oven(150oc/300oF/Gas 2) for 50-60 mins.
5.Remove the jars & tighten the clips immediately.

 

I've done something similar with plums. I found that the cooked plums had shrunk and risen to the top leaving me with half a jarfull. The next year I simmered the plums for a few minutes in the syrup in the hope of avoiding the problem. It did, mostly. However, by the time I'd got the slippery plums into the jars the kitchen had a thicker layer of sugar on than a toffee apple. Maybe that's just me, though.

Some of the jars went mouldy on top but this was due to failure to get a seal.

The ones that worked were delicious but I'm looking for an easier, less sticky way of achieving a result. Any ideas?

 

bottled fruits in alcohol is stunning,the fruit can be put in raw uve just got to prick lots of holes in the fruit,put some sugar in and the booze of ur choice I make one where i cook Apricots & almonds in the sugar syrup on the cooker in a pan, i pack them in the jar,pour some of the syrup over and add amaretto.seal the top,give it a wee shake to mix the syrup & ameretto together

 

Does the heat ruin the rubber seals on the jars if you put them in the oven??
We have a heavy crop of greengages coming and was searching for some help with preserves when I found this thread.
Sound like a good idea but we just spent £50.00 on new jars and don't want to mess up the seals.
Cheers
PS like the alcohol idea would gin, vodka or brandy be best?

 

this looked tastey on ch5 mexican cook programme bet it would be just as nice with peaches or mixed yum Poached plums in rose syrup | Mexican Food Made Simple | Channel 5

 

If you've got a pressure cooker this is by far the easiest way to bottle your greengages - either in a light syrup (using 50-100g sugar to 500ml of water) or a heavy syrup (150-200g sugar to 500ml water).

I heat the jars by putting very hot water in them, then standing them in a bowl of boiling water - the rubber seals and metal rings I put in a separate bowl and cover with boiling water.

Have the pressure cooker ready - trivet in the bottom, water if not boiling, certainly simmering. Prepare your syrup and leave it just simmering whilst you prick your greengages. Take one jar at the time, pack the fruit tightly in layers adding syrup to cover each layer as you go and fill almost to the top (tap each jar a couple of times to get rid of any air bubbles). Put the lid on the jar, screw the metal ring down tightly then unscrew a 'scant' quarter turn (to allow for expansion) and put the jar/s into the pressure cooker - making sure of course, that they don't touch.

Put the lid on the cooker and over a medium heat, bring it to LOW pressure and once it's at that pressure leave it for 1 minute then turn off the heat and allow the pressure to reduce 'naturally' - i.e. at room temperature. Once the pressure is reduced, take the jars out and screw each band down as tightly as possible then, 10 minutes or so later, tighten them again. Leave for 24 hours then test the seal.

Of course, as you know, the rubber seals should only be used once.

As for steeping them in alcohol - I find schnapps is pretty good with gin coming a close second. Vodka is OK, but unless you're prepared to buy a fairly good one, it can be 'rough' and needs a lot of stock sugar syrup to make the fruit palatable.

 

Is it OK to freeze plums in an aluminium container? Please say yes, cos I've just done 4 trays!

 

try some of these 'unusual' traditional south african recipes ...

the 'watermellon rind/skin' preserve and the Mrs Balls chutney are excellent (Mrs Balls peach chutney can be bought at most large tescos)

Preserves - the Traditional South African Way