2.5 kg (6 lb) gages
1 pint (600 ml) water
6 lb (2.75 kg) warmed sugar
liquid pectin, if necessary
1 pint (600 ml) water
6 lb (2.75 kg) warmed sugar
liquid pectin, if necessary
method
1. Put the fruit and water in a saucepan and simmer until the skins are tender and the total volume has decreased by one-third.
2. Take a pectin test, and add liquid pectin if necessary to obtain a satisfactory result.
3. Add the sugar and stir to dissolve, then bring back to the boil and boil until setting point is reached (108°C - 109°C (220° - 222°F).
4. Skim off any scum if necessary, then pot as usual.
2. Take a pectin test, and add liquid pectin if necessary to obtain a satisfactory result.
3. Add the sugar and stir to dissolve, then bring back to the boil and boil until setting point is reached (108°C - 109°C (220° - 222°F).
4. Skim off any scum if necessary, then pot as usual.
serving amount
makes 4.5 kg (10 lb)
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