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Jams
Guidelines
Making jams, marmalades and chutneys
by microwave is much quicker and cleaner
than using a large pan on the hob. One of
the main advantages is that preserves can
be made in small batches, using fresh or
frozen fruit exactly when it suits you.
Dish Size
Always use a very large Pyrex® bowl.
DO NOT attempt to use jam pans or sauce-
pans in your microwave.
Do not cover preserves whilst cooking.
Sterilising Jars
Jam jars can be sterilized by microwave
ready for your jams. Half
fi
ll 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
fi
lled with jam.
DO NOT USE YOUR MICROWAVE TO
STERILIZE BABIES’ BOTTLES.
DO NOT SEAL PRESERVING JARS
IN YOUR MICROWAVE.
Stirring
Keep a wooden spoon handy for stirring
the jams/preserves, but DO NOT leave the
spoon in the oven whilst cooking.
Setting Point
Place a couple of drops of jam or marma-
lade 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
fi
nger pushes across the top.
ingredients
Soft Fruit Jam
approx 25 min
450
g
soft fruit, washed
450
g
caster sugar
3 ml (2 tbsp) lemon juice
5 ml (1 tsp) butter
Dish: Large mixing bowl
Place all ingredients in a large bowl. Cook on HIGH power for 5 mins.
(10-15 mins if using frozen fruit). Stir occasionally. Continue to cook
until sugar has dissolved. Wash down any sugar crystals from around
the bowl. Bring mixture to the boil on HIGH power. Continue to cook
until setting point is reached - approx. 15-20 mins. Leave to cool
slightly, stir then pot, seal and label.
ingredients
Lemon Curd
approx 6 min
MAKES 2 JARS
the juice and zest of 4
untreated lemons,
400
g
crystalised sugar,
4 beaten eggs,
100
g
butter.
Dish: 1 bowl,
2 litre capacity
Place all the ingredients in the bowl and mix together well. Cook on
HIGH power for 5 to 6 minutes, stirring every minute to begin with
then every 30 seconds once the mixture starts to thicken. When the
mixture stays on the back of the spoon, stop cooking, before the eggs
cook too much. The mixture will continue to thicken as it cools. Fill the
jars while the curd is hot, close them and turn them over. Keep the
lemon curd in the fridge.
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