Bottling Fruit

Fruit bottling is a little old fashioned these days, however fruit crops have such a short season it is almost impossible to use the total crop therefore you will have a lot of waste.


  • fruit of your choice
  • 225 g sugar to 600 ml water


  1. Bottled fruits are great for fruit flans and tarts during the winter.
  2. Use large heavy glass jars that can take the high temperatures of syrup.
  3. Melt the sugar in the water over gentle heat and then bring to the boil and simmer for 10 minutes.
  4. This syrup can be flavoured with spice or lemon or whatever your preference is.
  5. Preparing the fruit:
  6. Fruit should be cleaned and trimmed of any blemishes.
  7. Fruit should be slightly under ripe. Soft fruits are not the best for bottling, eg raspberries.
  8. Orchard fruits are great. Pears and apples are best if cored and peeled before bottling.
  9. Bottling:
  10. The fruit can be sliced or whole, packed tightly into warm sterilised jars.
  11. Pour over the hot syrup and tap on a cloth or wooden chopping board, gently to remove any bubbles of air.
  12. Seal the lid and heat treat by submerging the jars into water and simmering at 88 Celsius for 30 minutes.
  13. Remove the jars and make sure the lids are tightened to seal.


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