Recipe: Preserved autumn fruits

By Angela Casley

Preserved peaches. Agee jars from Flotsam & Jetsam Ph (09) 361 3831, Fog linen tea towel from Father Rabbit Ph (09) 360 2573. Food stylist / Angela Casley. Photographer and prop stylist / Babiche Martens.
Preserved peaches. Agee jars from Flotsam & Jetsam Ph (09) 361 3831, Fog linen tea towel from Father Rabbit Ph (09) 360 2573. Food stylist / Angela Casley. Photographer and prop stylist / Babiche Martens.

Preserved autumn fruits

• 3-4 kg fruit, peeled (optional) and stones removed
• 1 lemon
• 1.2 litres water
• 2 cups sugar
• Jars for bottling

1. If fruit needs peeling, plunge into boiling water for 30 seconds. Remove and cool in cold water before peeling. Place in water with a squeeze of lemon to stop them from browning. (For plums this is not necessary.)

2. Place water and sugar in a large pot and bring to a simmer to dissolve sugar. Add fruit and poach for 10-15 minutes until tender, but not mushy.

3. Sterilise jars before filling with fruit. Bottle while hot.

4. Store in a cool place ready for use.


- VIVA

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