|250 g strawberries, hulled, cut in half
250 g raspberries
250 g blackcurrants, stalks removed
250 g redcurrants or blueberries
1 vanilla pod, cut in half, seeds scraped
1 lemon, juiced and zest
1kg jam sugar
|1.||Preheat Oven on Fan Plus at 120°C.|
|2.||Place jars and lids into the Oven to sterilise for 20 minutes.|
|3.||Mix together the fruit and vanilla seeds, lemon zest and juice.|
|4.||Place the mixture in a food processor to puree. Add jam sugar and stir to combine.|
|5.||Remove sterilised jars from Oven and carefully fill 2/3 full with mixture.|
|6.||Place the jars onto a rack or into a perforated steam container on shelf position 2.|
|7.||Select: Combination mode Fan Plus at 150°C + 35 minutes + 0% moisture.|
|8.||At the end of the cooking time, remove the jars from the Oven and leave to stand for 5 minutes.|
|9.||Secure lids onto jars. Leave to cool at room temperature.|
|· The sterilise crockery function can also be used to sterilise preserving jars.
· Conserve can be made successfully on an Induction cooktop. Place berries, lemon juice, zest and vanilla into a large heavy based saucepan on high heat, Induction setting 9. Once fruit has collapsed, add in sugar and boil rapidly for 10-12 minutes until foam dissipates.
To test if conserve has set correctly, place a tablespoon of jam onto a frozen saucer. It should set within 1-2 minutes.