The trick to bottling any fruit is to do it in small batches so that it remains a manageable and fun job!

Each recipe below makes 2-3 medium-sized jars

 

Plums & Vanilla

Using plenty of vanilla to scent the plums is ht ekey here. Vanilla pairs wonderfully with the tartness of plums.

3kg plums, halved and destoned

Water to just cover plums

¼ cup sugar

2 tbsps vanilla extract (or 2-3 vanilla beans, split lengthwise)

 

Peaches, honey & rosemary

Adding a hint of rosemary is divine with peaches.

3kg peaches, peeled, destoned and quartered

2 heaped tbsps honey

2 small sprigs fresh rosemary

Water to cover peaches

 

Apricots & gingered sweet wine

These apricots are a dessert in themselves!

3kg apricots, halved and destoned

½ cup sweet dessert wine

4-6 pieces crystalised ginger

Enough water to bring liquid level to fruit

 

Method for all:

1. In a large saucepan, bring all ingredients to a simmer and cook for 5 minutes.
2. Use a slotted spoon to spoon fruit (and other flavourings like vanilla pods, rosemary or ginger) into hot, sterilised jars. Top each with syrup until just overflowing. Use a knife slid down sides of jars to release any air bubbles.
3. Screw lids tightly. Wipe jars clean and leave to cool.

Notes:

1. Always heat clean jars at 150 C for 10-15 minutes before using to both sterilise and prime them for the scalding hot fruit.
2. Often firm, slightly under ripe fruit is recommended for preserving as it holds it’s shape better but I’m all about the flavour so I use fruit in its prime and cook it for less time and if it means putting up with a bit of cloudiness in the syrup so be it – the rewards are in the lusciously full flavour I promise.