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Fruit

Water

Sugar

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1. Begin by preheating your oven to Gas Mark 2 (150°C, 300°F).

2. Make a simple syrup from 5 parts water to 3.5 parts sugar.

3. Warm the bottles and fill them with the fruit, then pour in boiling syrup, ensuring to leave a 1 inch (25mm) headspace.

4. Place the lids on the bottles, but do not secure them with clips or screw bands yet.

5. Arrange the bottles on a baking tray, keeping them 2 inches (50mm) apart to catch any liquid that may spill during the process.

6. Position the tray on the center shelf of the oven.

7. After processing for the time indicated in your chart, take out each bottle one at a time and secure the lids with clips or screw bands.

8. Allow the bottles to sit for 24 hours and then check to ensure they are sealed.

9. Note that the timings provided are for jars up to 1 quart (1 litre) in size.

Timings are based on jars up to 1 quart (1 litre) size.

Apples – in Syrup: 30-40

Apples – Solid Pack: 50-60

Apricots: 50-60

Blackberries / Loganberries / Raspberries: 30-40

Cherries: 40-50

Citrus Fruits – Orange, Lemon, Grapefruit etc: 40-50

Currants – Black, Red or White: 40-50

Gooseberries – for cooking in pies etc: 30-40

Gooseberries – for uncooked use in desserts: 40-50

Peaches: 50-60

Pears: 60-70

Pineapple: 50-60

Plums and Damsons: 45-60

Rhubarb – for cooking in pies etc: 30-40

Rhubarb – for uncooked use in desserts: 40-50

Strawberries: 50-60

Tomatoes – Solid pack: 70-80

Tomatoes – in Brine: 60-70