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113
113
Preserves
Orange Marmalade
ingredients
Makes approx. 675-900 g
(1 ½ - 2 lbs)
450 g (1 lb) seville oranges
1 lemon
900 ml (1 ½ pt) water
450 g (1 lb) sugar
knob of butter
Dish: 2 x large Pyrex
®
bowl
Accessory: none
1. Grate oranges and lemon ensuring all the pith is left on the fruit.
Set the rind aside.
2. Peel the fruit and put it in a food processor and chop until the pips
are broken.
3. Place the chopped mixture in a large bowl and pour over boiling
water. Cover with pierced cling lm and cook on High microwave
for 10 minutes.
4. Strain the mixture through a sieve into another large bowl pressing
the pulp well until all the juice is extracted. Discard the pulp.
5. Stir the shredded rind into the hot juice and cook uncovered
on High microwave for 10 minutes until rind is tender, stirring
occasionally. Stir in the sugar until dissolved.
6. Cook on High microwave for 8 minutes covered with pierced cling
lm. Stir in the butter and cook uncovered until setting point is
reached, approx. 18-20 minutes.
7. Leave to stand for 10 minutes then pour into warmed sterilized
jars.
N.B Do not double this recipe as it will boil over.
Plum Jam
ingredients
Makes approx. 1.5 kg (3 lb 5 oz)
675 g (1 lb 8 oz) plums or damsons,
halved, stoned
200 ml (⅓ pt) cold water
675 g (1 lb 8 oz) jam sugar
30 ml (2 tbsp) lemon juice
5 ml (1 tsp) butter
Dish: 1 x large Pyrex
®
mixing bowl
Accessory: none
1. Place plums in a large Pyrex
®
bowl with water.
2. Cook on Medium microwave for 10 minutes or until fruit is soft.
3. Add the remaining ingredients, stir and cook on High microwave
for 5 minutes stirring frequently.
4. Wash down any sugar crystals from around the bowl.
5. Bring mixture to the boil on High microwave, approx. 4-5 minutes.
6. Continue to cook on High microwave until setting point is reached
approx. 20-25 minutes. Test regularly for setting point.
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