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Making Preserves
Oven function: Unterhitze U
• 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 suita-
ble.
• 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 mois-
ture 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 temperature
to 100°C (see table).
Preserving Table
The states preserving times and temperatures are for guidance
Preserves
Soft fruit
Strawberries,
blueberries,
raspberries, ripe
gooseberries
Unripe goose-
berries
Fruit with stones
Pears, quinces,
plums
Cooking
Temper-
time until
ature in
bubbles form
°C
Mins.
160-170
35-45
160-170
35-45
160-170
35-45
Continued
Standing time
cooking
at 100 °C
switched off
Mins.
-
-
10-15
-
10-15
-
with oven
35
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