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112
112
Preserves
Soft Fruit Jam
ingredients
Makes approx. 675 g (1 ½ lbs)
450 g (1 lb) soft fruit, washed
450 g (1 lb) caster sugar
30 ml (2 tbsp) lemon, juiced
5 ml (1 tsp) butter
Dish: 1 x large Pyrex
®
bowl
Accessory: none
1. Place all ingredients in a large bowl and stir. Cook on High
microwave 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.
Sterilizing Jars
Jam jars can be sterilized by
microwave ready for your jams. Half
ll with water and heat them on High
microwave 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 sterilise babies’
bottles.
(See details on page 64)
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.
Preserves
Lemon Curd
ingredients
Makes approx. 900 g (2 lb)
4 lemons, juice and grated rind
450 g (1 lb) caster sugar
4 eggs, beaten
100 g (4 oz) butter
Dish: 1 x large Pyrex
®
bowl
Accessory: none
1. Place all ingredients in bowl. Mix well.
2. Cook on High microwave 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.
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