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Guidelines
Sterilizing Jars
Jam jars can be sterilized by microwave ready for
your jams. Half fill with water and heat them on
1000 W until water boils (approx. 3 minutes. for
2 jars). Empty and drain upside down on kitchen
paper. The jars should be warm when filled with jam.
If you wish to cook larger quantities than given in the
recipes below, revert to the traditional hob method,
using a traditional recipe.
Dish Size
Always use a very large Pyrex
®
bowl. Do not attempt
to use jam pans or saucepans in your microwave.
Do not leave jams unattended during cooking
because of the high sugar content.
Covering
Do not cover preserves whilst cooking, apart from if
recommended in the recipe.
We do not recommend that you use your
microwave to sterilise babies’ bottles.
(See details on page 53)
Do not seal preserving jars in your microwave.
Setting Point
To determine whether setting point is reached, place
a couple of drops of jam or marmalade on a cold
saucer (put one in the fridge whilst making the jam).
Leave to cool. The jam should wrinkle on the surface
when your finger pushes across the top.
S
OFT
F
RUIT
J
AM
Ingredients:
Makes approx. 675 g
450 g soft fruit, washed
450 g caster sugar
30 ml lemon, juiced
5 ml butter
Dish: 1 x large Pyrex
®
bowl
Accessory: none
Method:
1. Place all ingredients in a large bowl and stir.
Cook on 1000 W for 5 minutes (10-15 minutes
if using frozen fruit), stirring frequently. Continue
to cook in one minute intervals until sugar has
dissolved.
2. Wash down any sugar crystals from around the
bowl.
3. Bring mixture to the boil and continue to cook
until setting point is reached – approx.
10-20 minutes. Test regularly for setting point.
L
EMON
C
URD
Ingredients:
Makes approx. 900 g
4 lemons, juice and grated rind
450 g caster sugar
4 eggs, beaten
100 g butter
Dish: 1 x large Pyrex
®
bowl
Accessory: none
Method:
1. Place all ingredients in bowl. Mix well.
2. Cook on 1000 W for 1 minute. Stir. Continue
to cook in 1 minute stages until mixture starts
to thicken, then cook for 30 seconds at a time
until mixture coats back of spoon. (The eggs will
curdle if overcooked).
3. The mixture will thicken on cooling. Pot into
warm jars. Cover with a circle of waxed paper
and a jam pot cover.
– 97 –
Preserves
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