Monday, 22 August 2016

Bottled Fruit Salad

This is what I am hoping to make next bank holiday weekend.  Fruit salad in bulk so that I have plenty of to go through during the winter months.  OH is partial to fruit salad and I quite like it as well.  It was always fascinating for my brother and I when we were younger when mum used to open a tin of fruit salad, dish it up with some Ideal or Carnation evaporated milk - remember them and then we used to fight over the cherry.  However no cherries in this if you did add the colour would only leach into the syrup and turn everything pink.  You could if you wanted add a candied cherry or two when serving but I think this will go down nicely as it is. 



450 ml water
¾ pint of water
350g Sugar
12 oz of sugar
Grated rind and juice of 2 lemons
Grated rind and juice of 2 lemons
500g of apples quartered, cored and sliced (peel if liked)
1lb of apples quartered, cored, and sliced (peel if liked)
500g of pears peeled, quartered cored and sliced
1lb of pears peeled quartered cored and sliced
500g of oranges peel and pith removed cut into slices
1lb of oranges, peeled and pith removed then cut into slices
500g peaches peeled and halved stoned and sliced
1lb of peaches peeled and halved stoned and sliced
225g of green grapes halved and seeded
8oz of green grapes halved and seeded

Cooking time about 1 hour

Other fruits than those above may be substituted but remember that dark fruits will colour the fruit salad.

Other bottling methods may be used for this fruit salad.

Make sure you have bottles sterilised and warmed ready for use you can then just go to these when you need them.


Prepare the syrup first so that the prepared fruit will not go brown.  Place the water, sugar and lemon rind into a saucepan.  Heat the contents gently stirring to dissolve all of the sugar then bring to the boil and boil for 1 minute.

Toss the fruit lightly in some of the lemon juice to prevent browning. Carefully pack the fruit into the prepared warm jars.  Add the reserved lemon juice to the syrup and return to the boil. Pour the boiling syrup over the fruit.  Place the rubber rings and lids on the bottles but without clips or screwbands.  Stand the bottles on a baking sheet lined with newspaper 5cm/2 inches apart. Place in the centre of a preheated oven and secure immediately with clips or screwbands.  stand the bottles on a baking sheet lined  with newspaper 2 inches apart.  place in the centre of a preheated cook oven 105 degrees C/300degrees F, Gas mark 2 and cook for 45 minutes,  Remove the bottles from the oven and secure immediately with clips or screwbands and leave to cool. 

When completely cool test for a seal then wipe clean, label and store.  Makes about 1 ¾ kg / 4lb in weight.
This recipe came from a Marks and Spencer cookbook called Home Preserves by Jackie Burrow.  There is no ISBN number but it is a very useful little preserves book that I have had for many many years.  I use it that much the book has fallen to pieces and I am going to pop it into plastic sleeves to preserve it  - please excuse the pun.


  1. Quote:
    Place in the centre of a preheated oven and secure immediately with clips or screwbands and leave to cool.

    Sorry but I'm a novice at bottling. Please could you expend this sentence a little. Thank you.

  2. Jo of course I can - I am afraid I am out tonight but will try and pop up a post tomorrow for you Tricia


    Please can I ask you to read the recipe for the bottles fruit salad above. It is this sentence that I would like you to look at:

    Place in the centre of a preheated oven and secure immediately with clips or screwbands and leave to cool.

    Can I please ask if there is a phrase missing from this sentence?

    I would like to make some of this and just want to check.

    Thanks for your help


  4. Jo there are several types of bottle processing. you can do in a hot water bath large saucepan where you submerge the jars the normal way I do it, in the oven which this recipe for the fruit salad uses, and there are quick and slow methods also, a pressure canner and a temperature controlled hot water bath like the Bielmeier that I have. please bear with me things are a bit hectic and I have not had much time. The second part covers this and that is part done When you process in the oven you just rest the lids on the jars and do not seal them down. as soon as you remove them from the oven is when you seal them Even though the fruit salad recipe was originally prepared using the oven version it can be done in the water bath but you would seal the lids down processing this way. Regards pattypan post will follow.

  5. apologies jo - am a little tired at the moment. Did not process the post properly last night. Yes there is a sentence missing - will sort later am off to work many apologies. pattypan

  6. Thank you. As a beginner, I didn't quite follow the instructions and wanted to check. I really wasn't trying to be awkward. I'm looking forward to part 2 of the instructions : )

  7. Hi Jo I know that and I want you to succeed as it is a very rewarding way of popping up healthy food for the family in you own pantry and I will give you a simple guide to follow. Sorry am a little tired at the moment as I work full time as a legal secretary and there have only been a couple of us in typing for the firm due to other factors and because I have been going to a back class I have been having to work my time up one of the reasons there have not been many posts this week. Will be with you as soon as I can. Tricia x

  8. It is me again with another question. I know you have a lot on your plate at the moment but please can you tell me what temperature the oven should be at for the processing of the fruit. Thank you!

  9. Please can you just look up what temperature the oven should be at? Thank you very much.

  10. Sorry for not getting back sooner - there is a further post to come which needs to be taken into consideration but it needs to be 150degress C/300 degress F Gas mark 2 and cook for 45 minutes for the fruit salad.


  11. Jo to make life easier have updated the recipe. I had not appreciated that a large chunk of the recipe had gone missing. I have therefore added this in bold I hope this helps. There is still another post about proessing times and different processes on its way as well.

  12. Thank you. I can go and buy some more fruit now : )

  13. you are welcome. have revised the recipe anyway. I had trouble locating the book as well which did not help. hope it goes well.



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