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102
Preserves
Ingredients
450 g (1 lb) soft fruit, washed
450 g (1 lb) caster sugar
30 ml (2 tbsp) lemon juice
5 ml (1 tsp) butter
Dish: large bowl
1. Place all ingredients in a large bowl and
stir. Cook on HIGH power for 5 mins.
(10-15 mins. if using frozen fruit), stirring
frequently. Continue to cook in one
minute intervals until sugar has
dissolved.
2. Wash down any sugar crystals from
around the bowl.
3. Bring mixture to the boil and continue
to cook until setting point is reached –
approx. 15-25 mins. Test regularly for
setting point.
Soft fruit Jam Makes approx 1
1
/
2
lbs jam
Ingredients
450 g (1 lb) seville oranges
1 lemon
900 ml (1
1
/
2
pts) water
450 g (1 lb) sugar
knob of butter
Dish: large bowl
1. Grate oranges and lemon ensuring all the
pith is left on the fruit.
2. Place the peeled fruit in a food processor
and chop until the pips are broken.
3. Place the chopped mixture in a large
bowl and pour over boiling water. Cover
and cook on HIGH power for 10 mins.
4. Strain the mixture through a sieve into
another large bowl pressing the pulp well
until all the juice is extracted. Discard the
pulp.
5. Stir the shredded rind into the hot juice
and cook uncovered on HIGH power for
10 mins. until rind is tender, stirring
occasionally. Stir in the sugar until
dissolved.
6. Cook on HIGH for 8 mins covered. Stir
in the butter and cook to setting point 4-
6 mins.
7. Leave to stand for 10 mins then pour
into warmed sterilized jars.
Orange marmalade Makes 1
1
/
2
lbs jam