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Sterilizing jars
Jam jars can be sterilized by microwave
ready for your jams. Half ll 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 lled 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 sterilize babies’
bottles.
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 nger pushes
across the top.
ingredients
Makes approx 1½ lbs jam
450 g (1 lb) soft fruit, washed
450 g (1 lb) caster sugar
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) butter
Dish: large bowl
Place all ingredients in a large bowl and stir. Place on glass turntable,
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. Wash down any sugar crystals from around the bowl.
Bring mixture to the boil and continue to cook until setting point is
reached – approx. 15-25 minutes. Test regularly for setting point.
ingredients
Makes 2 lbs
4 lemons, grated rind and juice of
450 g (1 lb) caster sugar
4 eggs, well beaten
100 g (4 oz) butter
Dish: large bowl
Place all ingredients in bowl. Mix well. Place on glass turntable, 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). The
mixture will thicken on cooling. Pot into warm jars. Cover with a circle
of waxed paper and a jam pot cover.
ingredients
Makes approx 1½ - 2 lbs
45 ml (3 tbsp) olive oil
4 large red onions halved and thinly
sliced
50 g (2 oz) demerara sugar
100 g (4 oz) sultanas
300 ml (½ pint) red wine
125 ml (4 oz) red wine vinegar
Dish: large bowl
Put oil in bowl with onions. Place on glass turntable and soften on
1000 W for 10-12 minutes, stirring halfway. Add all other ingredients
and mix well. Cook on 600 W for 20 minutes, or until onions are soft.
Cool slightly, then pour into a jar. Allow to cool thoroughly before
chilling.
Preserves
Soft Fruit Jam
Lemon Curd
Red Onion Chutney
Preserves
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