TEFAL Vitafruit MJ701131 Manual Download Page 6

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Strawberry jam

Rhubarb jam

1. Preparing the fruit

Wash the strawberries and remove the

stems. Leave small berries whole but cut

medium or larger strawberries into quarters

or even eighths. Alternatively, thickly slice

the berries.

2. For Vital programme

- soft set style

Add the sugar, water and ¼ lemon with

its peel. Do not add the fruit. Select

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 OK. Remove the lemon

and any pips at the end of cooking.

For Tradition programme

Add the fruit, water, lemon juice and sugar

to the bowl. Select programme

and

press OK, then select the cooking time

indicated above and press OK.

For Quick programme

Put the fruit, water and lemon juice 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 displayed.

Set the cooking time, checking the jam

sugar packet for advice on boiling time,

and press OK.

3. Test for a set

When cooking is fi nished, test for a set

(see page 5 for details). Skim any scum or

add butter to disperse. Wait 4 or 5 minutes

before potting. Stir gently and then pot and

label (see page 5 for details).

Variation:

If preferred you can use Tradition

recipe and 1 bottle (250 g) liquid apple

pectin extract to set the jam. Prepare using

steps 1 and 2, then remove the paddle

using oven gloves, stir in the liquid pectin

with a wooden spoon and remove any

scum. It is not necessary to test for a set.

Pot as directed above. Do not move jars for

12 hours as it could affect the set.

1. Preparing the fruit

Cut off rhubarb leaves. Wash and dry the

stalks. Remove any fi brous threads as for

runner beans. Cut into 3 cm-long pieces

and put them in the strainer.

2. Extracting the juice

Remove the paddle from the bowl, add

400 ml cold water and put the strainer

with the rhubarb on top. Put the lid on.

Select programme

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

- soft set style

Set aside the juice and the pulp. To make

a syrup, add the sugar, 150 ml water and

¼ lemon with its peel to the Vitafruit bowl.

Do not add the juice and pulp. Select

and press OK. The display shows “ - - “.

When the jam maker beeps, after about

15 – 20 minutes, add the prepared juice

and pulp. Programme the cooking time

indicated above and press OK. Remove the

lemon and any pips at the end of cooking.

For Tradition programme

Add the rhubarb pulp to the extracted juice

plus the sugar. Select

and press OK,

then select the cooking time indicated

above and press OK.

4. Test for a set

When cooking is fi nished, test for a set

(see page 5 for details). Skim any scum

or add butter to disperse. Pot quickly and

label (see page 5 for details).

Variation:

After a set has been obtained, stir in

50 g roughly chopped stem ginger plus

2 tablespoons stem ginger syrup for

Rhubarb and Ginger Jam. Leave to stand

until a skin begins to form before potting.

Note: Rhubarb jam tends to spit during

cooking so always stop the timer before

removing the lid.

Vital

Tradition

Quick

1 kg strawberries

150 ml water

¼ unwaxed lemon with

peel on

350 g granulated sugar

a knob of butter (optional)

1 kg strawberries

200 ml water

3 tablespoons fresh lemon

juice

800 g granulated sugar

a knob of butter (optional)

1 kg strawberries

200 ml water

3 tablespoons fresh lemon

juice

1 kg jam sugar

a knob of butter (optional)

Cooking time:

about 25-30 min

Cooking time: about 30 min

Pre-cooking time:

about 20 min
Cooking time: about 4 min

Yield: 1¾ lb

Yield: about 2¾ lb

Yield: about 3½ lb

Vital

Tradition

Quick

1 kg rhubarb stalks

¼ unwaxed lemon with peel on

600 g granulated sugar

a knob of butter (optional)

1 kg rhubarb stalks

800 g granulated sugar

a knob of butter (optional)

Quick programme

not recommended

for Rhubarb jam

Juice extraction time: 20 min

Cooking time: 40 min

Yield: 1¾ lb

Yield: 2 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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