Only use ripe, blemish-free fruit to make
jam. Weigh all of the ingredients
carefully.
Do not change the quantity given for
the sugar.
Special sugars or agents are available
for low-sugar preserves. Their shelf life
is slightly shorter than jams made with
normal jam sugars.
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 for 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.
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 5 minutes. Then turn them the right
way up again.
If you are freezing fruit in the summer, it
is a good idea to freeze it in suitable
quantities for making jam later in the
year.
Jams and preserves
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