35
Making Preserves
Oven function: Bottom heat
•For preserving, use only commercially available preserve jars of the
same size.
•Jars with twist-off or bayonet type lids and metal tins are not
suitable.
•When making preserves, the first shelf position from the bottom is
the one most used.
•Use the shelf for making preserves. There is enough room on this for
up to six 1-litre preserving jars.
•The jars should all be filled to the same level and clamped shut.
•Place the jars on the baking tray in such a way that they are not
touching each other.
•Pour approx. 1/2 litre of water into the baking tray so that sufficient
moisture is produced in the oven.
•As soon as the liquid starts to pearl in the first jars (after about 35-
60 minutes with 1 litre jars), switch the oven off or reduce the tem-
perature to 100°C (see table).
Preserves table
The times and temperatures for making preserves are for guidance only.
Preserve Temperature
in°C
Cooking time
until simmering
in mins.
Continue to
cook at 100°C
in mins.
Soft fruit
Strawberries, blueberries,
raspberries, ripe gooseberries 160-170 35-45 ---
Unripe gooseberries 160-170 35-45 10-15
Stone fruit
Pears, quinces, plums 160-170 35-45 10-15
Vegetables
Carrots1)
1)Leave standing in oven when switched off
160-170 50-60 5-10
Mushrooms1) 160-170 40-60 10-15
Cucumbers 160-170 50-60 ---
Mixed pickles 160-170 50-60 15
Kohlrabi, peas, asparagus 160-170 50-60 15-20
Beans 160-170 50-60 ---