You can preserve most fruit in Fowlers jars using the same method I describe here. I like a lightly sweet syrup, not a cloying one.
- apricot, pears, apples or any fruit you like
- 1 dessertspoon sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Prepare the fruit. For apricots, just cut in half and remove the seed. For pears and apples, peel, core and cut into wedges or chunks. Put the fruit in preserving jars. I use Fowlers because they’re reusable for a century if you look after them, but any big jar with a good, tight sealing lid will do.
Push the fruit into the corners of the jar using the handle of a wooden spoon to pack it tightly without crushing the fruit. Top the jar with water to about 10 mm below the level of the lid. Add a dessertspoon full of sugar, put the lid on firmly but not overly tightly, place in cold water in a large saucepan or preserver. (Follow the manufacturer’s instructions for sealing Fowlers jars, as they’re quite particular.)
Pour in enough water to come at least two-thirds the way up the side of the jars, cover with a lid, bring to the boil, turn right down and simmer for 2 hours. Remove from the water carefully (you can let them cool in the water, which I prefer to do). If using Fowlers jars, you can remove the spring after a day. Store the fruit in dark, cool place, like a pantry.