Preserved berries

Preserved berries

By
From
The Produce Companion
Makes
1 litre
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1kg berries of a single variety or a mixture, hulled as necessary
230g caster sugar

Method

  1. Put a layer of berries into a bowl or dish and sprinkle with some of the sugar. Top with another layer of berries and sugar. Repeat until all the berries and sugar have been used, then set aside at room temperature for 3 hours. The sugar will extract juice from the berries.
  2. Transfer the mixture to a saucepan and gently bring to the boil, then immediately remove from the heat, ladle into warm sterilised jars and seal.
  3. Stand the jars on a wire rack or trivet in the base of a deep pot. Fill the pot with boiling water to cover the jars by at least 3 cm. Cover with a tight-fitting lid and simmer for 20 minutes. Remove the jars from the water and leave to cool on a wooden board. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • When thinking of berries, we don’t often think of preserving or bottling them. While their texture softens, their flavour doesn’t change; in fact with some varieties it is enhanced. Preserved berries can be served on top of ice-cream or yoghurt, cooked in pies, or added to cake or muffin batters.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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