Problems with Fruit

Small soft fruits, particularly raspberries and loganberries, should not be packed tightly, otherwise they form a solid block and are difficult to sterilize. It is best to use small jars for them, to make sure the fruit is sterilized right through to the centre without overcooking. The quantity of liquid needed depends on how closely the fruit can be packed without crushing. You will require about ½ pint of syrup or water to each 1 lb. jar. In a farmhouse garden, it is usual to pick the berries straight from the canes into the preserving jars. They can be cleaned by filling the jars with cold boiled water, and the impurities strained away by inverting the jar over the palm of your hand, over a sink.