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427
Bottling & more
Settings: Step 3
Function: Combination mode/
Fan plus
Temperature: 150°C
Moisture: 0%
Duration: 35 minutes
Mixed berry conserve
1
Hull the strawberries, and
wash carefully if required.
Remove the stalks from the
blackcurrants. Cut the vanilla
pod along its length, and scrape
out the pulp. Grate the lemon
zest and squeeze the juice.
2
Mix together the fruit with
the vanilla pulp, lemon zest
and juice, then purée.
3
Stir in the jam sugar and the
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the jars to maximum of 2/3 full
with the mixture. Place the jars
on the rack and cook (see below
for settings).
4
At the end of the cook-
ing time, use pot holders
to remove the jars from the
oven, and leave to stand for 1–2
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leave to cool.
Makes 6–7 jars, each 250 ml
Ingredients
250 g strawberries
250 g raspberries
250 g blackcurrants
250 g redcurrants
1 vanilla pod
Juice and zest from an un-
waxed lemon
3 tbsp raspberry brandy
1 kg jam sugar
