FIVE TIPS FOR SUCCESSFUL PRESERVES

1. Use dry , slightly unripe fruit.Under ripe is richer in pectin and acid than fully ripe fruit . 2. Gently simmer fruit until soft. 3. Warming the sugar before adding it to the fruit, the sugar will dissolve quicker , to warm the sugar place in a preheated oven 100 deg C for 10 minutes . 4. Once the sugar is dissolved you can increase the heat , which will thicken and aid in setting the preserve . 5. Pour the hot preserve into hot , dry sterilised jars , filling to the neck and seal immediately .