Red Berry Jam
Cooking time: 16 min | MICROWAVE |
Container: 1 bowl, 2 litre capacity |
|
For about 4 jars of jam: | Use |
300 g strawberries, | the pectin and sugar in the bowl. Leave to steep for 2 hours. |
250 g raspberries, | Mix well again, this time crushing the fruit with a fork, before |
150 g blackcurrants or redcurrants, | cooking the mixture, uncovered, on MAX for approx. 16 |
550 g crystalised sugar, | minutes. Test whether it is cooked by pouring a drop of jam |
1/2 sachet of pectin. | onto a saucer which has been kept in the fridge. If the drop |
| goes solid, stop cooking and pour the jam into clean jars. |
| Close the jars while the mixture is hot and turn them over. |
| This jam does not contain a lot of sugar, so it will keep for 8 |
| to 10 months at the bottom of the fridge. |
Crispy Chocolate Caramel Bites
Cooking time: approx. 7 min | MICROWAVE |
Containers: 2 bowls + 1 dish, approx. 15 x 15 cm |
|
200 g dark chocolate,
60 g butter
20 g icing sugar. For the caramel:
100 g sugar
3 tbsp water
Cut the chocolate into small pieces and melt with the butter by heating for 2 to 3 minutes at 600W. Add the icing sugar and mix. In another bowl, heat the sugar and water on MAX for 4 to 5 minutes, checking it carefully after 3 minutes 30 seconds. When the caramel is golden in colour pour it onto a sheet of aluminium foil and spread into a thin layer. Leave to cool, then break the caramel in thin pieces. Mix these into the cooled chocolate. Pour the mixture into a dish, approx. 15 x 15 cm, lined with cling film. Leave to cool for at least 2 hours in the fridge before removing the mixture from the dish and cutting it into small squares.
Honey Sweets
Cooking time: approx. 15 min | MICROWAVE |
Container: 1 bowl, 2 litre capacity |
|
100 g honey, | Weigh out the honey, sugar and cream and mix together in |
150 g sugar, | the bowl. Cook on MAX for 12 to 15 minutes (the caramel |
100 g cream, | should be a nice golden colour and you should be able to |
50 g butter, | see the bottom of the bowl when you mix with a wooden |
1 tbsp coffee extract | spoon). Check every so often, then mix in the butter little |
(for espresso machines) or | by little to obtain an even mixture. Add the coffee extract if |
coffee extract to add flavour, if | you wish and pour this caramel into a buttered dish to a |
you wish. | thickness of 2 cm. Leave to cool a little. When the caramel |
| is cool but still supple, remove it from the dish and cut it |
| into strips using a large knife or a pair of scissors. Cut these |
| strips into small squares and sprinkle them with icing sugar |
| so that they donʼt stick together. These sweets will keep for |
| 8 to 10 weeks in a sealed tin. NB: These sweets will be |
| even more delicious if you use a strong honey, such as |
| heather or chestnut honey. |
