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You can sterilise your jars by filling
them a third full with water, and heating
them using microwave power until the
water is boiling, and a good amount of
steam has built up. Tip the water out
carefully, and fill the jars whilst still
hot.
If using screw-top jars, fill whilst the
jam is hot, screw the lids on tightly and
stand the jars upside down on their lids
for about 5 minutes. Then turn them
the right way up again.
Only use ripe, blemish-free fruit to
make jam. If freezing fruit to make into
jam, freeze it in quantities that are
suitable for jamming. Weigh all of the
ingredients carefully, and make sure
your utensils are scrupulously clean.
Do not change the quantity given for
the sugar. Use preserving sugar for fruit
with a high natural pectin content such
as plums, red and blackcurrants, goose-
berries, damsons and Seville oranges;
and jam sugar containing pectin for
fruit with a low natural pectin content
like strawberries, cherries, peaches,
apricots and rhubarb.
To test the setting point of jam, place
a few drops on a saucer and tip the
saucer a little. If the jam is very runny,
it needs to be cooked a little longer.
If it runs for 2–3 cm before solidifying,
it is ready. Use a large, high-sided
container to make jam, and only fill it
one third full. The contents will bubble
up during cooking, and can easily boil
over.
Notes on preserving
pr
eparation tips
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Страница 22: ...Soups BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 22 ...
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Страница 32: ...Casseroles and savoury bakes BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 32 ...
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Страница 42: ...Fish BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 42 ...
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Страница 52: ...Meat BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 52 ...
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Страница 62: ...Vegetables and side dishes BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 62 ...
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Страница 76: ...Sauces BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 76 ...
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Страница 82: ...Desserts BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 82 ...
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Страница 92: ...Drinks BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 92 ...
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Страница 98: ...Jams jellies and chutneys BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 98 ...
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