Fruit Puree Preservation
A method for turning imperfect fruit into purée and preserving it through sterilization, suitable for making jams and jellies.
Ingredients
flawed fruit (remove flawed parts)
large amount
water
minimum amount
Instructions
1
Preprocessing
Remove flaws and blemishes from the fruit.
2
Stewing
Using the minimum amount of water, stew into a puree for at least 30 minutes.
3
Bottling
Immediately pour into very hot and dry jars and seal. Finish one jar before moving on to the next.
4
Sterilization
Immediately place in a pot filled with boiling water that completely covers the jars. Let sit in gently simmering water for 10 minutes.
5
Finishing
Complete the remaining steps as previously described.
