Overflow is so easy and a great way to preserve fruit. People have been doing this form of preserving for generations.  Enjoy seasonal fruits all year round by processing when plentiful and storing for future use.

 Pop your clean jars into the oven on 100oC for at least 20 minutes to heat up.

 Start with a big pot of sugar and water to make syrup

 How to Make Syrup – quick guide

The sweetness desired in the finished product should govern the syrup you use.

Boil sugar and water together until sugar is dissolved.  Juice of the fruit may be used in place of the water.  Ratio as below.

Thin:  1 cup sugar – 3 cups water  (great for small soft fruits)

Medium:  1 cup sugar – 2 cups water  (recommend for Peaches, Pears and Apples)

Heavy : 1 cup sugar – 1 cup water (use for sour fruits or those that you need extra sweet)

Here is an example using PEARS.

While your sugar syrup is coming to the boil remove peel, core and cut into halves or quarters.  Put pears in some water with a little lemon juice to stop browning.

Once the syrup is boiling put your pears in and bring to the boil and then reduce slightly.  Stir gently and cook until fruit is soft.  Slightly firm pears boil for 15minutes, whereas quite ripe takes about 8 minutes - times will change depending on how soft your fruit is.  You don’t want them mushy.

Pop your dome seals/lids into a bowl and pour boiling water over them from the jug.

Then get your hot jar out of the oven put into a dish (I like to use an oven proof dish to save mess and catch any syrup).  Make sure the dish to also warm as you don’t want the jars to crack with temperature change.

Ladle hot fruit in to fill the jar but not protrude over the rim – using a funnel makes this easy.  Pour over enough hot syrup to come right to the top of the jar.  Debubbling using a blunt knife or special plastic tool as you go to prevent air bubbles (do one jar at a time to keep the jars warm), top up syrup so it just flows over the rim.  Place your sterilised dome central on your jar, then screw on your band till its tight.  Place jar on a wooden board to cool in a draught free spot.

The jars are sealed when the dome seals have sucked down.  Leave overnight.

When your jars are cold carefully remove the bands to check the lids are sealed.  Never store your jars with bands on as you won’t be able to see if you have any jars that didn’t seal.  Wipe jars with a damp cloth to remove any stickiness, label them with a date and store in your pantry.


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