Didge
Well-Known Member
I have experimented with lots of soft fruit from our garden including raspberries, currents and loganberries.
I used a blender to obtain a smooth puree, sieved them into a pan to remove the seeds and then simmered them with a touch of sugar for 10 minutes. All came out wonderful but you will need at least 2 or 3Kg per 23 Litres.
Alternatively, using pre-prepared pasteurised fruit puree is also an option, Amazon do a good range to choose from.
Adding approx 25g of precipitated chalk helps in reducing acidity.
I used a blender to obtain a smooth puree, sieved them into a pan to remove the seeds and then simmered them with a touch of sugar for 10 minutes. All came out wonderful but you will need at least 2 or 3Kg per 23 Litres.
Alternatively, using pre-prepared pasteurised fruit puree is also an option, Amazon do a good range to choose from.
Adding approx 25g of precipitated chalk helps in reducing acidity.
