68
Sterilizing jars
Jam
M
ars can be steri
O
ized by microwave
ready for your
M
ams.
+
a
O
f
ÀOO
with water and
heat them on
+,
G
+
power unti
O
water boi
O
s
appro
[
mins for
M
ars
. Empty and drain
upside down on kitchen paper. The
M
ars
shou
O
d be warm when
ÀOO
ed with
M
am.
,
f you wish to cook
O
arger
T
uantities than
given in the recipes be
O
ow, revert to the
traditiona
O
hob method, using a traditiona
O
recipe.
Dish size
A
O
ways use a very
O
arge pyre
[
bow
O
.
'
O
1
OT attempt to use
M
am pans or
saucepans in your microwave.
DO NOT
/
EAVE JAMS UNATTENDED
DURING COOKING BECAUSE OF THE
HIGH SUGAR CONTENT.
Covering
'
o not cover preserves whi
O
st cooking,
apart from if recommended in the recipe.
WE DO NOT RECOMMEND THAT YOU
USE YOUR MICROWAVE TO STERI
/
I
=
E
BABIES
ҋ
BOTT
/
ES.
DO NOT SEA
/
PRESERVING JARS IN
YOUR MICROWAVE.
Setting point
To determine whether setting point is
reached, p
O
ace a coup
O
e of drops of
M
am or
marma
O
ade on a co
O
d saucer
put one in
the fridge whi
O
st making the
M
am
. Leave to
coo
O
. The
M
am shou
O
d wrink
O
e on the surface
when your
À
nger pushes across the top.
ingredients
Makes approx 1½ lbs jam
450g (1 lb) soft fruit, washed
450g (1 lb) jam sugar
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) butter
Dish: large bowl
Soft Fruit Jam
P
O
ace a
OO
ingredients in a
O
arge bow
O
and stir. P
O
ace on g
O
ass turntab
O
e,
cook on
+,
G
+
power for 5 mins
10
15 mins if using frozen fruit
,
stirring fre
T
uent
O
y.
&
ontinue to cook in one minute interva
O
s unti
O
sugar
has disso
O
ved.
:
ash down any sugar crysta
O
s from around the bow
O
.
%
ring mi
[
ture to the boi
O
and continue to cook unti
O
setting point is
reached
²
appro
[
. 15
5 mins. Test regu
O
ar
O
y for setting point.
ingredients
Makes 2 lbs
4 lemons, grated rind and
juice of
450g (1 lb) caster sugar
4 eggs, well beaten
100g (4 oz) butter
Dish: large bowl
Lemon Curd
P
O
ace a
OO
ingredients in bow
O
. Mi
[
we
OO
. P
O
ace on g
O
ass turntab
O
e, cook
on
+,
G
+
power for 1 min. Stir.
&
ontinue to cook in 1 min stages unti
O
mi
[
ture starts to thicken, then cook for
0 secs at a time unti
O
mi
[
ture
coats back of spoon.
The eggs wi
OO
curd
O
e if overcooked
. The mi
[
ture
wi
OO
thicken on coo
O
ing. Pot into warm
M
ars.
&
over with a circ
O
e of wa
[
ed
paper and a
M
am pot cover.
ingredients
Makes approx 1½ - 2 lbs
45 ml (3 tbsp) olive oil
4 large red onions halved and
thinly sliced
50g (2 oz) demerara sugar
100g (4 oz) sultanas
300 ml (½ pint) red wine
125 ml (4 fl oz) red wine vinegar
Dish: large bowl
Red Onion Chutney
Put oi
O
in bow
O
with onions. P
O
ace on g
O
ass turntab
O
e and soften
on
+,
G
+
power for 10
1
minutes, stirring ha
O
fway. Add a
OO
other
ingredients and mi
[
we
OO
.
&
ook on ME
',
UM power for
0 mins, or
unti
O
onions are soft.
&
oo
O
s
O
ight
O
y, then pour into a
M
ar. A
OO
ow to coo
O
thorough
O
y before chi
OO
ing.
Preser
ves
IP4405_39Y61BP_01_120817.indd 74
IP4405_39Y61BP_01_120817.indd 74
2012-8-17 13:38:27
2012-8-17 13:38:27
