Bottling Fruit Pulp

Appears in
Farmhouse Kitchen
Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About
All imperfect parts of damaged fruit must be entirely removed, and over-ripe fruit should not be used, as it is likely to ferment.
  1. Peel the fruit (or skin tomatoes) and cut into slices.
  2. Stew the fruit, in just enough water to cover, to a pulp, with sugar to taste.
  3. Scald the jars, tops and rubber bands.
  4. Put the boiling pulp into the very hot jars.
  5. Put on the rubber bands and tops, screw bands or clips. If using screw bands, unscrew a quarter turn to allow for expansion.
  6. Stand jars in water slightly below boiling point, bring to the boil, and maintain at this temperature for 5 minutes. Allow 8 minutes for tomatoes.
  7. Lift out, continue the process and test as for fruit bottled by the deep pan method.