Oven Method

This is the easiest method, requiring the least equipment, but has the slight disadvantage that the fruit tends to shrink and discolour more than by any of the other methods given below.

Pack the fruit into prepared and warmed jars. Stand the jars on a wooden board, an asbestos mat or, if neither is available, a folded newspaper. Set the oven to gas mark 2 or 240°F. Cover the jars with a clean baking tray. Put any surplus fruit in a separate prepared jar which can be used to ‘top up’ the contents of jars which shrink down badly. Leave in the oven for ¾ hour–11/2 hours.