Hard fruit

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Preparation info

    Appears in

    The Complete Book of Home Preserving

    The Complete Book of Home Preserving

    By Mary Norwak

    Published 1978

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    Apples and pears are generally peeled, cored and cut into slices or halves. If the sliced fruit is kept in water with ½ oz/15g salt per 2 pints/1 litre during preparation, discoloration is retarded.

    More apples can be packed into a bottle if the slices are put, a few at a time, into boiling water for 2–3 minutes until they are pliable, but not too soft. This is termed a ‘Solid Pack’ and needs longer cooking.

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