10 A feast of flavour When testing for the set of the syrup at home use the following practical method: Using a spoon, transfer 2-3 drops of the syrup to a cold plate. If the syrup does not spread but instead wrinkles forming a solid lump, then it is ready. An alternative method is to dip a spoon in the syrup and then hold it horizontally over the pot. If the syrup drips from the spoon in intermittent drops, then it is ready. l To set quickly and keep their colour, fruit preserves should boil over high heat with the lid off, after the addition of the sugar. l Any spices (cinnamon, clove, geranium, vanilla) to be used, should be added towards the end of boiling to preserve their flavour. Jar sterilisation, sealing and storing Use intact (without cracks), sterilised glass jars to store fruit preserves. Follow any of the methods below to sterilise jars: l Place jars in a pot, cover with cold water and boil for 10 minutes. l Jars may also be sterilised in the oven: Wash thoroughly and place jars upright in a cold oven. Set the oven at 100 degrees Celcius and leave inside for about 10 minutes. l Place jars in the dishwasher and use the dishwasher sanitise cycle at high temperature.
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