Diamant Preserving Sugar

Before you start:

First, rinse all the jars, lids, rings and screw caps and leave them upside down to drain on a clean cloth. Then thoroughly wash the fruit and leave to drain in a sieve. Now remove all peel, stones, leaves or cores.

How to layer the fruit correctly:

• Juicy fruit, such as strawberries, blackberries or blueberries, can be layered up in the jars with our preserving sugar as they are.
• Firm, less juicy fruit, such as cherries, peaches, mirabelles and plums, are preserved in a syrup. Here’s how it is done: Bring water with the right quantity of preserving sugar to the boil and leave to cool slightly. Pack the prepared fruit tightly into the jars and pour the syrup over them until all the fruit is covered.
• Very hard fruits, such as some types of pears or quinces, must first be pre-cooked in the syrup for 10 minutes and then layered into the jars.

For juicy fruit: Amount of preserving sugar to 1 kg of juicy fruit

• Berries: 150 g to 300 g
• Pomaceous fruit: –
• Stone fruit: –

For less juicy fruit: Amount of preserving sugar to 1 l of water to produce a syrup*

• Berries: 400 g to 700 g
• Pomaceous fruit: 350 g to 750 g
• Stone fruit: 200 g to 700 g

Now it’s time to preserve them – you have two options:

• In the oven: Place jars of the same size in a deep baking tray making sure that they do not touch; add 1 cm of water to the tray. Set the oven to top and bottom heat at 180°C. Turn off the oven when bubbles start to rise in the jars. Take the jars out of the oven after around 25-30 minutes, place them on a cloth and leave them to cool down.
• In a large preserving pan: Place the jars in the pan making sure that they do not touch each other. Boil for around 25-30 minutes at 75-90°C depending on the type of fruit, remove from the pan and leave the jars to cool on a cloth.