Preserved Berries

How to make your own jars of preserved berries for some tasty topping on your desserts.

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Makes 1 litre (34 fl oz/4 cups)


1 kg (2 lb 3 oz) berries of a
single variety or a mixture,
hulled as necessary
230 g (8 oz/1 cup) caster
(superfine) sugar

Put a layer of berries into a bowl or dish
and sprinkle with some of the sugar. Top with another layer of berries and sugar. Repeat until all the berries and sugar have been used, then set aside at room temperature for 3 hours. The sugar will extract juice from the berries.

Transfer the mixture to a saucepan
and gently bring to the boil, then immediately remove from the heat, ladle into warm sterilised jars and seal.

Stand the jars on a wire rack or trivet
in the base of a deep pot. Fill the pot with boiling water to cover the jars by at least 3 cm (1. in). Cover with a tight-fitting lid and simmer for 20 minutes. Remove the jars from the water and leave to cool on a wooden board. Store in a cool, dark place for up to 12 months. Refrigerate after opening.


When thinking of berries, we don’t often think of preserving or bottling them. While their texture softens, their flavour doesn’t change; in fact with some varieties it is enhanced. Preserved berries can be served on top of ice-cream or yoghurt, cooked in pies, or added to cake or muffin batters.

This is an edited extract from The Produce Companion by Merdith Kirton & Mandy Sincliar published by Hardie Grant Books $49.95 and is available in stores nationally. Available Now!