RECIPES
49
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STRAWBERRY JAM
Makes 675g (1
1
/
2
lb)
Preparation time 15 minutes
675g (1
1
/
2
lb) strawberries, hulled
45 ml (3tbsp) lemon juice
675g (1
1
/
2
lb) preserving sugar
1 Place strawberries and lemon juice in a very
large bowl, heat on 100P for 4 minutes, or until
the fruit has softened. Add sugar, mix well.
2 Cook on 70P for 40 mins, until setting point
❇
is
reached, stir every 5 mins.
3 Pour into hot, clean jars. Cover, seal and label.
RASPBERRY JAM
Makes 675g (1
1
/
2
lb)
Preparation time 15 minutes
675g (1
1
/
2
lb) raspberries, hulled
45ml (3tbsp) lemon juice
675g (1
1
/
2
lb) preserving sugar
1 Place raspberries and lemon juice in a very large
bowl, heat on 100P for 4 minutes. Add the
sugar, mix well.
2 Cook on 70P for 50 mins, stir every 5 minutes, until
setting point
❇
is reached.
3 Pour into hot, clean jars. Cover, seal and label.
DATE CHUTNEY
Makes 800g (1
3
/
4
lb)
Preparation time 15 minutes
225g (8oz) dates, stoned and roughly chopped
225g (8oz) currants
125g (5oz) onion, finely chopped
175g (6oz) brown sugar
2 cloves garlic, crushed
10ml (2tsp) salt
5ml (1tsp) 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.
CHOCOLATE FUDGE
Makes 675g (1
1
/
2
lb)
Preparation time 6 minutes
150g (5
1
/
2
oz) milk chocolate, broken into pieces
100g (4oz) butter, melted
450g (1lb) icing sugar
45ml (3tbsp) 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
(8” x 6”) dish and chill to set before cutting.
❇
“Setting point”:
To determine setting point, place 5ml (1tsp) jam onto chilled saucer. Allow to stand for 1
min. Move surface of the jam gently with your finger, if the surface wrinkles setting point has been reached.
R-354M O/M & C/B 22/02/2001 12:02 Page 49