47
RECIPES
Makes 675g
675g strawberries, hulled
45 ml (3 tbsp) lemon juice
675g preserving sugar
1 Place strawberries and lemon juice in a large bowl,
heat on 100P for 4 minutes, or until the fruit has
softened. Add sugar, mix well.
2 Cook on 70P for 40 minutes, until setting point
❇
is
reached, stir every 5 minutes.
3 Pour into hot, clean jars. Cover, seal and label.
S
TRAWBERRY JAM
Makes 675g
675g raspberries, hulled
45 ml (3 tbsp) lemon juice
675g preserving sugar
1 Place raspberries and lemon juice in a large bowl,
heat on 100P for 4 minutes. Add sugar, mix well.
2 Cook on 70P for 50 minutes, until setting point
❇
is
reached, stir every 5 minutes.
3 Pour into hot, clean jars. Cover, seal and label.
R
ASPBERRY JAM
Makes 800g
225g dates, stoned and roughly chopped
225g currants
125g onion, finely chopped
175g brown sugar
2 cloves garlic, crushed
10ml (2 tsp) salt
5ml (1 tsp) chilli powder
300ml (
1
/
2
pint) vinegar
1 Place all ingredients in a large bowl, mix well.
2 Cook on 70P for 20 minutes, stir every 3 - 4 minutes.
3 Spoon into hot, clean jars. Cover, seal and label.
D
ATE CHUTNEY
Makes 800g
150g milk chocolate, broken into pieces
100g butter, melted
450g icing sugar
45ml (3 tbsp) milk
1 Place chocolate into a bowl and heat on 100P for 2
minutes, stir every 30 seconds until melted.
2 Add the butter, icing sugar and milk, mix well. Heat
on 100P for 3 - 4 minutes, beat vigorously every
minute until thick and glossy.
3 Pour into a greased, rectangular 20cm x 15cm dish
and chill to set before cutting.
C
HOCOLATE FUDGE
* Setting point: To determine, place 5ml (1 tsp) jam onto a chilled saucer. Allow to stand for 1
minute. Move surface of jam gently with your finger, if the surface wrinkles the
setting point has been reached.
R-32FBSTM Cookbook 24/06/2004 09:02 Page 47