Bottled Fruit Salad

Preparation info

  • Fills approximately

    6 1 kg

    jars
    • Difficulty

      Medium

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Bottling is considered rather old-fashioned these days, but it is a form of preservation that is particularly good for fruits and should not be entirely forgotten. Try bottling a variety of fruits to make a fruit salad which can be served straight from the jar during winter months. Any mixture of fruits can be used, but avoid dark-skinned fruits which are inclined to colour all the others and bananas which tend to ferment.

Ingredients

  • 1.25 kg/3 lb plums, preferably Victoria
  • 675 g/1ΒΌ lb.small seedless green grapes
  • 12 ripe peaches
  • 1.25 kg/3 lb ripe pears

    Method

    Prepare the sugar syrup first, before preparing the fruit. Measure the water into a saucepan, add the sugar and stir over low heat until the sugar has dissolved. Bring up to the boil, simmer for 2 minutes and draw off the heat.

    Wash the plums, remove the stalks, then halve the fruit and remove the stones. Wash the grapes and remove any stalks – halve and deseed if using large grapes. Plunge the peaches into boiling water for 30 seconds, drain and place in cold water. Peel away the skins, halve the fruit and remove the stones. Keep submerged in cold water until required. Halve, core, quarter and peel the pears and keep submerged in cold water to prevent discolouration.

    Pack a selection of the fruit in each of six clean jars. Stand the jars about 5 cm (2 in) apart on a baking tray lined with folded newspaper. Bring the syrup up to the boil and fill each jar to the brim with the hot syrup. Cover with the lids or rubber rings and lids, according to the type used. Place in the centre of a slow oven (150 Β°C., 300 Β°F., Gas Mark 2) and process for 1 hour 10 minutes. Remove the jars from the oven; using an oven cloth to protect the fingers press down the lid on each one and seal or put on the screw caps and screw down tightly. Leave until quite cold. Test the seal before storing.