Panasonic NN-CF768M Soft Fruit Jam, Lemon Curd, Sauces & Preserves, Preserves Sterilizing jars

Sauces & Preserves

Preserves

Sterilizing jars

Jam jars can be sterilized by MICROWAVE ready for your jam. Half fill with water and heat them on HIGH MICROWAVE until water boils (approx. 4 mins. for 2 jars). Empty and drain upside down on kitchen paper. The jars should be warm when filled with jam.

If you wish to cook larger quantities than given in the recipes below, revert to the traditional hob method, using a traditional recipe.

Dish size

Always use a very large bowl. DO NOT attempt to use jam pans or saucepans in your

microwave. DO NOT LEAVE JAMS UNAT-

TENDED DURING COOKING BECAUSE OF THE HIGH SUGAR CONTENT.

Covering

Do not cover preserves whilst cooking, apart from if recommended in the recipe.

Do not seal preserving jars in your

MICROWAVE

Setting point

To determine whether setting point is reached, place a couple of drops of jam or marmalade on a cold saucer (put one in the fridge whilst making the jam). Leave to cool. The jam should wrinkle on the surface when your finger pushes across the top.

Soft Fruit Jam

Ingredients

450g (1lb) soft fruit, washed

450g (1lb) jam sugar

30 ml (2tbsp) lemon juice

5 ml (1tsp) butter

Makes approx. 1 ½ lbs jam

Dish: large bowl

Place all ingredients in a large bowl and stir. Place on base of oven and cook on HIGH MICROWAVE for 5 mins stirring frequently. Continue to cook on HIGH MICROWAVE in one minute intervals until sugar has dissolved. Wash down any sugar crystals from around the bowl. Bring mixture to the boil and continue to cook on HIGH MICROWAVE until setting point is reached - approx. 10-20 mins. Test regularly for setting point.

Lemon Curd

Ingredients

4 lemons, grated rind and juice of

450g (1lb) caster sugar

4 eggs, beaten

100g (4oz) butter

Makes 2 lbs

Dish: large bowl

Place all ingredients in bowl. Mix well. Place on base of

oven and cook on HIGH MICROWAVE for 2 mins. Stir and continue to cook on HIGH MICROWAVE in 1 minute stages until mixture starts to thicken (approx 10 mins), then cook for 30 secs. at a time until mixture coats back of spoon (the eggs will curdle if overcooked). The mixture will thicken on cooling. Pour into warm jars and cover with a circle of waxed paper and a jam pot cover.

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