1
If not using immediately, put into sterilised jars for up to a year.
2
Put into sterilised jars, cover and leave to mature for 2 weeks before using.
3
Stir in the port and orange zest, and serve, or put into sterilised jars.
4
Pour the hot sauce into hot, sterilised jars and seal.
5
Spoon hot relish into hot sterilised jars and firmly screw on hot sterilised metal lids.
6
Remove the spices and lemon shells and ladle the fruit and syrup into warm, sterilised jars.
7
Ladle the jam into the hot, sterilised jars to within ½ cm of the top rim.
8
Leave to cool, then refrigerate in sterilised jars for 3-5 days.
9
Alternatively, decant it into sterilised jars, because it makes a great little homemade gift for family and friends.
10
Facebook Twitter Pinterest Cool for a moment, then spoon the marmalade into sterilised jars while it's still hot.
11
Transfer the marmalade to sterilised jars.
12
Spoon the relish into sterilised jars.
13
Put in sterilised jars and seal.
14
Cool and pack into sterilised jars.
15
Let come to a boil and allow all to boil two minutes, then place in sterilised jars and seal.
16
When the jelly has reached setting point, pour it into warm sterilised jars using a funnel then cover with a lid.