TEFAL Vitafruit MJ701131, Manual

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Winter
Stock up on energy with sun-filled fruits!
Citrus fruits, with their warm, sun-filled colours, are rich
in vitamin C and group B vitamins that protect you from
winter ailments.
• Guava is very rich in vitamin C (243 mg/100 g of fruit),
as are kiwis (80 mg/100 g) and citrus fruits (lemon,
clementine, orange: 40 to 50 mg/100 g). Vitamin C
provides energy and vitality throughout the day.
• Passion fruit, guava or peach jam supply B group
vitamins, and in particular B3 vitamins that are essential
for the organism.
Average nutritional
composition of fruits,
per 100 g
Lemon Clementine Orange
Energy value (Kcal)
Carbohydrate (g)
Protein (g)
Fat (g)
Water (g)
Fibre (g)
29
2,5
0,9
0,4
88,5
2,1
46
10,4
0,7
0,2
86,9
1,4
45
9
1
0,2
86,3
1,8
Minerals (mg)
Potassium, Phosphorous,
Calcium, Magnesium,
Sodium, Iron, Copper,
Zinc, Manganese, Fluoride
217 202 247
Vitamines (mg)
Vitamins C, B1, B2, B3,
B5, B6, B8, B9, E,
pro-vitamin A
53 43 54
24 25
Dried apricot jam Three fruits marmalade
1. Softening the dried apricots
Place the apricots in a large saucepan
and leave to soak in 850 ml cold water
overnight. The next day, simmer the
apricots in the water for about 30 minutes
until the fruit is soft. Drain the apricots
and retain the soaking liquor.
2. Preparing the fruit
Purée the apricots in a food processor or
hand blender until smooth.
3. For Tradition programme
P3
Add the purée to the Vitafruit bowl plus
250 ml of the soaking liquor, sugar and
lemon juice. Select P3 and press OK,
then select the cooking time indicated
above and press OK.
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.
4. 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.
Note: This is the maximum quantity of
Dried Apricot Jam that can be made in
the Tefal Vitafruit jam maker.
1. Preparing the fruit and softening
the peel
Cut the oranges and lemons in half.
Extract the juice using a citrus press and
add to Vitafruit bowl.
Wash and peel the grapefruit. Remove
and discard any excess pith from the
grapefruit peel, then cut into strips,
thinner for fine shred and coarser for
coarse cut. Place peel in a pan, cover
with about 750 ml cold water and ½
teaspoon bicarbonate of soda. Bring 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
Desserts programme
P5
and press OK,
then select 45-55 minutes pre-cooking
time. Cook until the liquid is reduced by
half, to about 600 ml.
3. For Tradition Programme
P3
At the end of the pre-cooking time add
the sugar to the bowl. Select programme
P3 and press OK, then select the cooking
time indicated above and press OK.
4. Adding the liquid pectin
After the cooking time, carefully remove
the paddle using oven gloves. Stir in
the liquid pectin using a wooden spoon.
Skim off any scum. It is not necessary to
test for a set when using liquid pectin.
Leave to stand for about 3 minutes to
prevent peel from floating. Pot and label
(see page 5). Leave the jars to set for
12 hours before moving.
Variation:
You can alter the flavour by adjusting
the proportions of grapefruit, orange and
lemon in the recipe. Just make sure the
total weight of unpeeled fruit comes to
700 g.
Vital P2 Tradition P3 Quick P4
Vital programme
not recommended
250 g dried whole apricots
850 ml cold water
675 g granulated sugar
juice of ½ lemon
1 bottle apple pectin extract (250 g)
We recommend
using Tradition
programme for
best results.
Precooking time in a saucepan: 30 min
Cooking time: 15 min
Yield: 3 lb
The dried apricots are soaked overnight and then stewed in a saucepan before
pureeing; ready for making jam. We do not recommend soaking and stewing the fruit
directly in the jam maker.
Due to the low pectin content of dried apricots, add apple pectin extract to ensure a
good set.
Vital P2 Tradition P3 Quick P4
Vital programme is
not recommended
for this recipe as
the marmalade
would taste too
bitter with a
reduced quantity
of sugar.
1 large white grapefruit
1 large sweet orange
2 lemons (Total fruit weight about 700 g)
1.2 litres water
1.35 kg granulated sugar
1 bottle liquid apple pectin (250 g)
Quick programme
not recommended
for this recipe.
Pre-cooking time: 45-55 min
Cooking time: about 7 min
Yield: about 4 lb
This is a very useful recipe when all the Seville orange marmalade has been eaten.
It has a mild yet tangy flavour with a small amount of peel. The fruit is pre-cooked
using the Desserts programme, before making the marmalade.