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104
Jams
ingredients
Makes approx. 750 g
3 tbsp (45 ml) olive oil
4 large red onions, halved and thinly
sliced
50 g demerara sugar
100 g sultanas
300 ml red wine
125 ml red wine vinegar
Dish: 1 x large Pyrex® casserole
dish with lid
Accessory: none
ingredients
Makes 2 jars
450 g soft fruit, washed
250 g jam sugar
200 g granulated sugar
½ tsp (2.5 ml) lemon juice
1 tsp (5 ml) butter
Dish: 1 x 2 litre Pyrex® bowl
Accessory: none
ingredients
Makes 2 jars
4 unwaxed lemons, zest and juice
400 g granulated sugar
4 medium eggs, beaten
100 g butter
Dish: 1 x large Pyrex® bowl
Accessory: none
1. Put oil in a large Pyrex® bowl with onions. Place on the base
of the oven and cook covered on MEDIUM MICROWAVE for
10 minutes stirring halfway.
2. Add all other ingredients and mix well. Cover and cook on
MEDIUM MICROWAVE for 30-35 minutes. Cool slightly, then
pour into a clean, sterilised jar. Allow to cool thoroughly before
chilling.
1. Place all ingredients in a large Pyrex® bowl. Place on the
base of the oven and cook on HIGH MICROWAVE for 5
minutes. (10-15 minutes if using frozen fruit). Stir occasionally.
Continue to cook until sugar has dissolved. Wash down any
sugar crystals from around the bowl.
2. Bring mixture to the boil on HIGH MICROWAVE. Continue to
cook until setting point is reached - approx.15-20 minutes.
3. Leave to cool slightly, stir then pot, seal and label.
1. Place all the ingredients in a large Pyrex® bowl and mix
together well. Place on the base of the oven and cook on
HIGH MICROWAVE for 5-6 minutes, stirring every minute to
begin with then every 30 seconds once the mixture starts to
thicken. When the mixture stays on the back of the spoon,
stop cooking, before the eggs cook too much. The mixture will
continue to thicken as it cools.
2. Fill the jars while the curd is hot, close them and turn them
over. Keep the lemon curd in the fridge.
Red onion chutney
Soft fruit jam
Lemon curd
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