94
Preserves
Sterilizing jars
Jam jars can be sterilized by microwave ready
for your jams. Half fill with water and heat them
on HIGH Micro until water boils (approx. 3 mins.
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.
DO NOT USE YOUR MICROWAVE TO
STERILIZE BABIESʼ 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 finger pushes
across the top.
I
ngredients
450 g (1 lb) soft fruit, washed
450 g (1 lb) caster sugar
30 ml (2 tbsp) lemon juice
5 ml (1 tsp) butter
Dish: large bowl
1. Place all ingredients in a large bowl and stir.
Cook on HIGH Micro for 5 mins.
(10-15 mins. 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.
Soft Fruit Jam
Makes approx. 1
1⁄
2
lbs jam
3. Bring mixture to the boil and continue to
cook until setting point is reached –
approx.15-25 mins. Test regularly for setting
point.
