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Vanilla Berry Jam (Makes 3 (1
⁄2-pint) jars)
3 pounds strawberries, hulled
11⁄2 cups sugar
4 teaspoons powdered pectin
1 vanilla bean, split and seeds removed
3⁄4 teaspoon lemon juice
3 (1⁄2-pint) canning jars
Assemble Russell Hobbs Slow Juicer with large pulp. Juice strawberries; reserve juice for
another use. Measure 3 cups pulp; place in 5-quart saucepan. Whisk sugar, pectin and
vanilla seeds in medium bowl; add to saucepan. Bring to a boil over high heat. Boil
10 minutes, stirring frequently. Stir in lemon juice; cook 5 minutes or until thickened. Jam is
done cooking when it forms thick layer on side of pan. Transfer jam to clean, hot jars. Wipe
off any jam from tops of jars; seal jars. Meanwhile, fill stockpot with enough water to cover
jars; bring to a boil over high heat. Reduce heat slightly to stop boiling; carefully lower jars
into water. Add additional water to fully submerge jars, if necessary. Return water to a
boil; boil 10 minutes. Carefully remove jars from stockpot; cool on kitchen towel. Store
sealed jars at room temperature up to 1 year.
Spicey Apple Sauce (Makes 4 cups)
1 pound pears, quartered
2 to 2
1⁄2 pounds apples, peeled, quartered and cored
1⁄4 cup packed brown sugar
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄4 teaspoon ground cloves
Assemble Russell Hobbs Slow Juicer. Juice pears and enough apples to yield 4 cups of
pulp. Combine pulp, brown sugar, cinnamon, nutmeg and cloves in medium saucepan.
Simmer over medium-low heat until thickened to desired consistency. Cool to room
temperature. Store in airtight jar or container in fridge 2 to 3 weeks.
Mango Curd (Makes 1 cup curd)
1 ripe mango, peeled, pitted and quartered
2 egg yolks
1 egg
1
⁄3 cup sugar
3 tablespoons fresh lime juice
Pinch salt
3 tablespoons butter, cubed