51
STRAWBERRY JAM
Makes 675g(1
1/
2
lb)
675g (11/2lb) strawberries, hulled
45 ml (3tbsp) lemon juice
675g (11/2lb) caster sugar
1 Place strawberries and lemon juice in a very
large bowl, heat on 100P (HIGH) for 4 minutes,
or until the fruit has softened. Add sugar, mix
well.
2 Cook on 70P (MEDIUM HIGH) for 40 mins,
until setting point
❇
is reached, stir every 5
mins.
3 Pour into hot, clean jars. Cover, seal and label.
RASPBERRY JAM
Makes 900g (2lb)
675g (11/2lb) raspberries, hulled
45ml (3tbsp) lemon juice
675g (11/2lb) caster sugar
1 Place raspberries and lemon juice in a very
large bowl, heat on 100P HIGH for 4 minutes.
Add the sugar, mix well.
2 Cook on 70P (MEDIUM HIGH) for 50 mins, stir
every 5 minutes, until setting point
❇
is reached.
3 Pour into hot, clean jars. Cover, seal and label.
DATE CHUTNEY
Makes 800g (1
3/
4
lb)
225g (8oz) dates, stoned and roughly chopped
225g (8oz) currants
175g (6oz) brown sugar
2 cloves garlic, crushed & 1 medium onion,chopped
10ml (2tsp) salt & 5ml (1tsp) chilli powder
300ml (1/2 pint) vinegar
1 Place all ingredients in a large bowl, mix well.
2 Cook on 70P (MEDIUM HIGH) for 20 minutes,
stir every 3-4 minutes.
3 Spoon into hot,clean jars. Cover, seal and
label.
FUDGE
Makes 675g (1
1/
2
lb)
100g (4oz) milk chocolate, broken into pieces
100g (4oz) butter, melted
450g (1lb) icing sugar
45ml (3tbsp) milk
1 Place chocolate into a bowl and heat on 100P
(HIGH) for 2 minutes, stir every minute until melted.
2 Add the butter, icing sugar and milk, mix well.
Heat on 100P (HIGH) for 3-4 minutes, beat
vigorously every minute until thick and glossy.
3 Pour into a greased, rectangular 20.4 x 15cm
(8” x 6”) dish and chill to set before cutting.
❇
“Setting point”:
To determine setting point, place 5ml (1tsp) jam onto chilled saucer. Allow to stand for 1
min. Move surface of the jam gently with your finger, if the surface wrinkles setting point has been reached.
RECIPES
Содержание R-352M
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