HOW TO PRESERVE STONE FRUITS AND TOMATOES, BY MARK BEST

Stone fruits

1. Place the jars into the AEG SteamPro Oven and set to 100°c for 45 minutes to sterilise
2. Wash the fruit under clean running water
3. Cut the fruit in half vertically and twist the two halves to separate. I like to leave the seed on one half for flavour
4. Bring the remaining ingredients for the syrup to a low simmer until the sugar is dissolved, around 10 minutes
5. Pack the fruit into the jars in an orderly fashion, to the top
6. Fill up each jar to the top with the hot syrup and tap the jar to allow any air bubbles to come to the surface
7. Seal the jars
8. Place onto an oven tray. Navigate to the preserving function which you will find under ‘special’, on the AEG SteamPro Oven
9. Cook for 90 minutes
10. Carefully remove from the oven and allow to cool to room temperature before placing in a dark cupboard for long term storage. The jars will keep for up to 12 months. When opened the jars will give a pronounced ‘pop’. Once open the fruit needs to be refrigerated 

Tomatoes

1. Place the jars into the AEG SteamPro Oven and set to 100°c for 45 minutes to sterilise
2. Blanch the tomatoes in boiling water and then cool immediately in cold water
3. Remove the skins and pack tightly into jars, excluding any air pockets. After every layer add a small pinch of salt, a grind of pepper and two basil leaves
4. Repeat until the jars are full to the top
5. Seal the jars
6. Place onto an oven tray. Navigate to the preserving function which you will find under ‘Special’, on the AEG SteamPro Oven
7. Cook for 90 minutes
8. Carefully remove from the oven and allow to cool to room temperature before placing in a dark cupboard for long term storage. The jars will keep for up to 12 months. When opened the jars will give a pronounced ‘pop’. Once open the fruit needs to be refrigerated