TEFAL Vitafruit MJ701131 Manual Download Page 12

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Three fruits compote

1. Preparing the fruit

Wash the fruit. Remove the stones from

the peaches or nectarines, and apricots;

cut into 2 cm pieces. Peel the apples, core

and cut into 2 cm pieces.

2. For the Tradition Programme

Add the prepared fruit, sugar and water to

the bowl. Select programme

and press

OK, then select the cooking time indicated

above and press OK. The cooking time will

vary depending on the fruit used.

3. Serving the fruit compote

Either serve warm or leave to cool.

Use within 48 hours and store in the

refrigerator.

Serve with:

Yoghurt for breakfast, porridge, rice

pudding, ice-cream, in a pastry flan case

or delicious as a dessert served with crème

fraiche.

Variation:

Use other combinations of mixed fruit such as

raspberries, strawberries, apricots, peaches,

nectarines, redcurrants, blackcurrants and

apples, using a total of 1 kg fruit. Remember

that the flavour of blackcurrants can tend

to dominate so don’t add too many.

Tradition

275 g peaches or nectarines

275 g apricots

450 g Bramley cooking apples

(total weight of fruit 1 kg)

100 g granulated sugar

2 – 3 tablespoons water, depending on fruit
Cooking time: about 5 - 10 minutes
Serves: 6

Blackberry jelly

Apple and blackberry jam

1. Extracting the juice

Wash the fruit and dry well. Remove the

paddle from the bowl, add 750 ml cold

water and put the strainer in position. Add

the fruit to the strainer, and then put the

lid on. Select programme

and press

OK, then select 45 minutes extraction

time. During extraction, regularly press

the fruit down with the ladle and stir

to obtain the most juice. Discard the

pulp at the end of the extraction time.

If necessary, sieve the juice to remove

any fine pulp or odd seeds. Measure the

extract and use 750 g sugar for each

1 litre extract. For example, for 600 ml

extract you would use 450 g sugar.

2. For Tradition programme

Add the extracted juice, sugar and lemon

juice to the bowl. Select programme

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). Remove any

scum; pot quickly before it sets and label

(see page 5 for details).

Variations:

•

Add 2 teaspoons of vanilla sugar when

adding the sugar.

•

Instead of blackberries use brambles

collected from hedgerows. Wash very

well before use.

1. Preparing the fruit

Peel the apples and thinly slice; weigh to

obtain 600 g. Place them in the strainer

together with the blackberries.

2. Extracting the juice

Remove the paddle from the bowl, add

400 ml cold water and put the strainer

with the fruit on top. Put the lid on.

Select programme

and press OK,

then select 20 minutes extraction time.

During extraction, occasionally stir the

fruit with the ladle. At the end of the

extraction time, crush the pulp using a

potato masher or the back of a wooden

spoon until the berries have broken up.

3. For Tradition programme

Measure the extracted juice into a jug;

set aside. Add the fruit pulp to the bowl,

plus 200 ml of the extracted juice, lemon

juice and sugar. Select

and press OK,

then select the cooking time indicated

above and press OK.

4. Test for a set

When cooking is finished, test for a set

(see page 5 for details). Skim any scum

or add butter to disperse scum. Pot

immediately while still hot and label (see

page 5 for details).

Note: Apple and Blackberry jam tends to

spit during cooking so always stop the

timer before removing the lid.

Variation:

Make Apple and Raspberry jam by

substituting 600 g raspberries for

blackberries.

Vital

Tradition

Quick

Vital programme

not recommended

for Blackberry jelly

1 kg blackberries
about 450 g granulated sugar
juice of 1 lemon

Quick programme

not recommended

for Blackberry jelly

Cooking time: about 20 min
Yield: about 1½ lb

Vital

Tradition

Quick

Vital programme

not recommended

for Apple and

Blackberry Jam

400 ml water
600 g sliced sour cooking apples e.g.

Bramleys (weight after peeling and slicing)
600 g blackberries
juice of 1 lemon
800 g granulated sugar

Quick programme

not recommended

due to the high

pectin content of

apples.

Juice extraction time: 20 min
Cooking time: 20 min
Yield: 3¼ lb

Summary of Contents for Vitafruit MJ701131

Page 1: ...Vitafruit Jam Mar mal ade MAk e r ...

Page 2: ...quently asked questions Spring Contents With the Tefal Vitafruit Jam Maker home made jams jellies marmalades and chutneys are easy to make There is no need for constant stirring or thermometers everything is done automatically Making jellies is easy as the juice extraction program steams the fruit to remove the fruit juices without the need to strain through a jelly bag The Vitafruit makes about 3...

Page 3: ...pan to soften the peel then the pulp is retained for marmalade making and the peel cut into strips Alternatively you can extract the juice from the fruit which is then boiled and reduced by half Please follow the instructions in the recipes carefully It is important with marmalade that the peel is very soft and tender before adding the sugar as it won t soften any more once the sugar is added Use ...

Page 4: ...e the Tradition programme Soaking fruit increases the quantity of water in the preparation and the Tradition programme longer heating time than the other programmes will allow this surplus water to evaporate Should I pre cook the fruits when making jam Pre cookingisonlyusuallynecessaryfor the Quick programme and is integrated into the programme cycle However some fruits such as gooseberries rhubar...

Page 5: ... B9 E pro vitamin A 16 61 26 41 Black cherry jam soft set 1 Preparing the fruit Wash and dry Remove the stones Either leave cherries whole or cut them in half 2 For Quick programme P4 Put the stoned fruit and water in 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 disp...

Page 6: ... the lid on Select programme P1 and press OK then select 20 minutes extraction time During extraction occasionally press the fruit down with the ladle to crush and stir to obtain the most juice Retain the pulp 3 For Vital programme P2 soft set style Set aside the juice and the pulp To make a syrup add the sugar 150 ml water and lemon with its peel to the Vitafruit bowl Do not add the juice and pul...

Page 7: ...xtraction time 45 min Cooking time about 30 min Cooking time about 30 min Yield 1 lb Yield about 1 lb Redcurrant jelly 1 Extracting the juice Wash the fruit and dry well Remove the paddle from the bowl add 750 ml cold water and put the strainer in position Add the fruit to the strainer Select programme P1 and press OK then select the extraction time stated above During extraction regularly press t...

Page 8: ... Chop the tomatoes with their skins on Deseed and finely chop the peppers Finely chop the onions Alternatively they can be chopped in a food processor Crush the mustard seeds with a pestle and mortar 2 Cooking the ingredients Add all the ingredients to the bowl Cover with the lid Select Desserts programme P5 and press OK then select the cooking time of 1 hours hour and press OK After cooking for 1...

Page 9: ...oking time about 4 6 min Yield about 2 lb Yield about 3 lb Blueberry jam 1 Preparing the fruit Wash and dry the fruit remove any stalks 2 For the Vital programme P2 Add the sugar water and lemon with its peel on Do not add the fruit Select P2 and press OK The display shows When the jam maker beeps after about 15 20 minutes add the prepared fruit Programme the cooking time indicated above and press...

Page 10: ...dd 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 ...

Page 11: ... Instead of cider vinegar you can use clear malt vinegar instead The amount of sugar can be adjusted according to your personal taste Add 1 level teaspoon ground ginger and 1 level teaspoon ground allspice for a spicier taste Desserts P5 2 large ripe mangoes about 600 g each 225 g cooking apples 1 small onion 1 red chilli 12 g fresh root ginger 1 garlic clove crushed 175 g soft light brown sugar 3...

Page 12: ...me indicated above and press OK 3 Test for a set When cooking is finished test for a set see page 5 for details Remove any scum pot quickly before it sets and label see page 5 for details Variations Add 2 teaspoons of vanilla sugar when adding the sugar Instead of blackberries use brambles collected from hedgerows Wash very well before use 1 Preparing the fruit Peel the apples and thinly slice wei...

Page 13: ...g to the boil cover and simmer for about 7 to 10 minutes stirring occasionally or until the skins can be crushed easily with a fork Meanwhile remove segments from grapefruit retain the skin membranes and squeeze out all the juice then roughly chop the grapefruit flesh 2 Pre cooking the fruit Add the grapefruit flesh softened peel and water to the juice in the Vitafruit bowl Cover with lid Select D...

Page 14: ...id inside a bowl Extract the juice from the lemon and discard the squeezed lemon Scrape out any remaining pith and pips from the oranges with a metal spoon onto the muslin tie to form a bag Extract the juice from the lemon and discard the squeezed lemon Cut the halved oranges in half again and then cut peel into strips thinner for fine shred and coarser for coarse cut About 100gissufficient butthi...

Page 15: ...nd of the cooking time add the other ingredients Cover with the lid and select Tradition programme P3 and press OK then select 15 minutes cooking time and press OK Five minutes before the end of the cooking time regularly check the consistency to avoid overcooking The marmalade should be thick and pulpy with no excess liquid It is ready when a wooden spoon drawn through the pan leaves a clear trai...

Page 16: ... are required 2 yoghurts 40 g of cheese and 330 ml of semi skimmed milk to increase bone mass Adults requirements are estimated at 800 mg per day and for seniors between 1 000 and 1 400 mg per day Iron intake also needs to be increased during teenage years due to the growth of tissues and the multiplication of red blood cells The required intake is between 12 and 18 mg per day for boys and between...

Page 17: ...Création Félix Création 33 0 4 50 67 18 55 Photos David Woolfenden Uschi Hering MaxFX Sascha Burkard Félix Création Michel Boudier Gilles Piel REF2647038 ...

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