Autumn
Bite into autumn fruits!
A balanced diet means eating all types of food and
having a varied choice. This principle is easy to apply with
autumn fruits, which offer a wide variety of shapes, colour
and tastes.
In autumn, many fruits are ripe and ready to use: quince,
pear, apple, plum, blackberry, or, instead use more exotic
fruits like bananas, lemons, sharon fruit (persimmon),
mangoes, papayas, grapefruits.
•
Mangoes (3 mg/100 g) and papayas (0.95 mg/100 g),
for example, are rich in carotene, vitamin A precursor.
Take advantage of the profusion of autumn fruits.
Average nutritional
composition of fruits,
per 100 g
Quince
Fig
Blackberry
Energy value (Kcal)
Carbohydrate (g)
Protein (g)
Fat (g)
Water (g)
Fibre (g)
28
6,3
0,3
0,2
84
6,4
57
13
0,9
0,2
82
2,3
54
11,2
1,3
0,5
84,6
1,7
Minerals (mg)
Potassium, Phosphorous,
Calcium, Magnesium,
Sodium, Iron, Copper,
Zinc, Manganese, Fluoride
237
336
297
Vitamins (mg)
Vitamins C, B1, B2, B3,
B5, B6, B8, B9, E,
pro-vitamin A
15
6
34
19
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Raspberry jam
Blackcurrant jam
1. Preparing the fruit
Remove any stalks or leaves.
2. For Tradition programme
P3
Add the raspberries, water, lemon juice
and sugar to the bowl. Select Tradition
programme
P3
and press OK; then
select the cooking time indicated above
and press OK. At the end of the cooking
time, crush any odd whole raspberries to
a pulp with the back of a wooden spoon.
Carefully remove the paddle using oven
gloves, stir in the liquid pectin with a
wooden spoon and skim off any scum. It
is not necessary to test for a set.
For the Quick programme
P4
Add the raspberries and water to the
bowl. Programme the pre-cooking time
indicated above and press OK. When the
jam maker beeps, add the jam sugar and
press OK again. The programmed time
7 minutes is automatically displayed.
Adjust the cooking time, checking the
jam sugar packet for advice on boiling
time, and press OK.
3. Filling the jars
Skim any scum or add butter to disperse.
Pot quickly and label (see page 5 for
details). Do not move the jars for 12
hours. Label when cold.
Variations:
•
For raspberry jam with a tart taste,
you can use 1 kg raspberries instead
of 800 g and the yield will be slightly
more.
•
You can use loganberries or tayberries
instead of raspberries.
1. Preparing the fruit
Remove any stalks, wash and drain.
2. For Tradition programme
P3
Add the blackcurrants, water, and sugar
to the bowl. Select Tradition programme
P3
and press OK; then select the cooking
time indicated above and press OK.
3. Test for a set
When cooking is finished, test for a set
(see page 5 for details). Skim off any
scum or add butter to disperse. Pot and
label (see page 5 for details).
Note: This is the maximum quantity of
blackcurrant jam that can be made in
the Tefal Vitafruit Jam Maker.
Vital
P2
Tradition
P3
Quick
P4
Vital
programme
is not
recommended
for Raspberry
jam as it tastes
too tart due to
the reduced
quantity of sugar.
800 g fresh raspberries
200 ml water
3 tablespoons fresh lemon juice
1 kg granulated sugar
a knob of butter (optional)
½ bottle liquid apple pectin
extract (250 g size)
800 g fresh raspberries
200 ml water
1 kg jam sugar
a knob of butter (optional)
Cooking time: about 25 min
Pre-cooking time: about 15 min
Cooking time:
about 4 - 9 min
Yield: about 3¼ lb
Yield: about 3¼ lb
As raspberries only have a medium pectin content, we advise adding apple pectin
extract or using jam sugar which already has pectin added.
Vital
P2
Tradition
P3
Quick
P4
Vital programme is
not recommended for
Blackcurrant Jam
as it tastes too tart due
to the reduced quantity
of sugar.
650 g fresh blackcurrants
400 ml water
1 kg granulated sugar
a knob of butter (optional)
As blackcurrants have
a high pectin content
using the Quick
programme is not
recommended.
Cooking time: about 20 min
Yield: about 3¼ lb
When making blackcurrant jam more water is added than usual as the fruit has such
a full flavour and it still sets well. Choose large, juicy blackcurrants. Smaller hard
berries should not be used as they will make hard fruit in the jam.
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