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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
Soft fruit jam
Makes approx. 1
1
/
2
lbs jam
Dish: large bowl
Oven accessory: glass turntable
1.
Place all ingredients in a large bowl and stir. Cook on
HIGH
power 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.
3.
Bring mixture to the boil and continue to cook until setting
point is reached – approx. 15-25 mins. Test regularly for
setting point.
Sterilizing jars
Jam jars can be sterilized by microwave ready
for your jams. Half fill with water and heat
them on HIGH power 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.
WE DO NOT RECOMMEND THAT YOU USE
YOUR MICROWAVE TO STERILISE
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 finger pushes across the top.
Preserves
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