Honey Preserved fruit

Step 1

Sterilise your jars I used small jars so they are perfect for a generous single serving or even a double serving, you can use bigger jars if you wish.The easiest way I find to serialise my jars is to wash them in hot soapy water and then pop them in the oven for 30 minutes at 140C / 275F / Gas mark 1

Step 2

The steps for all the fruits are much the same. In a medium pan add the water, sugar and honey and give it a little stir.

Step 3

Place over a low heat and gently bring to the boil, add the fruit and lower the heat and simmer for 8-10 minutes for the cranberries and physalis 15 minutes for the kumquats.

Step 4

Stir occasionally while the fruit is simmering.

Step 5

Take your jars out of the oven carefully, and decant your fruit into them. Seal and allow to cool.

Step 6

The jars of honeyed fruit will keep up to 6 months if unopened and stored correctly in a dark cupboard. Once open keep in the fridge and eat within 10 days.