Preserves

STERILIZING JARS

Jam jars can be sterilized by microwave ready for your jams. Half fill with water and heat them on HIGH power until water boils (approx. 3 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 pyrex bowl. DO NOT attempt to use jam pans or saucepans in your microwave.

DO NOT LEAVE JAMS UNATTENDED DURING COOKING BECAUSE OF THE HIGH SUGAR CONTENT.

COVERING

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

WE DO NOT RECOMMEND THAT YOU USE YOUR MICROWAVE TO STERILIZE BABIES’ BOTTLES.

(See details on pages 24 and 25)

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.

Ingredients

450 g (1 lb) soft fruit, washed

450 g (1 lb) caster sugar

30 ml (2 tbsp) lemon juice

5 ml (1 tsp) butter

Ingredients

4 lemons, grated rind and juice of

450 g (1 lb) caster sugar

4 eggs, beaten

100 g (4 oz) butter

Ingredients

450 g (1 lb) seville oranges

1 lemon

900 ml (11/2 pts) water

450 g (1 lb) sugar knob of butter

Soft Fruit Jam

Makes approx. 11/2 lbs jam

Dish: large bowl

1.Place all ingredients in a large bowl and stir. Cook on HIGH power for 5 mins. (10-15 mins. if using frozen fruit), stirring frequently. Continue to cook in one minute intervals until sugar has dissolved.

2.Wash down any sugar crystals from around the bowl.

3.Bring mixture to the boil and continue to cook until setting point is reached – approx. 15-25 mins. Test regularly for setting point.

Lemon Curd

Makes 2 lbs

Dish: large bowl

1.Place all ingredients in bowl. Mix well.

2.Cook on HIGH power for 1 min. Stir. Continue to cook in 1 minute stages until mixture starts to thicken, then cook for 30 secs. at a time until mixture coats back of spoon. (The eggs will curdle if overcooked).

3.The mixture will thicken on cooling. Pot into warm jars. Cover with a circle of waxed paper and a jam pot cover.

Orange Marmalade

Makes 11/2 -2lbs

Dish: large bowl

1.Grate oranges and lemon ensuring all the pith is left on the fruit.

2.Place the peeled fruit in a food processor and chop until the pips are broken.

3.Place the chopped mixture in a large bowl and pour over boiling water. Cover and cook on HIGH power for 10 mins.

4.Strain the mixture through a sieve into another large bowl pressing the pulp well until all the juice is extracted. Discard the pulp.

5.Stir the shredded rind into the hot juice and cook uncovered on HIGH power for 10 mins. until rind is tender, stirring occasionally. Stir in the sugar until dissolved.

6.Cook on HIGH for 8 mins covered. Stir in the butter and cook to setting point 4-6 mins.

7.Leave to stand for 10 mins then pour into warmed sterilized jars.

P R E S E R V E S

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Panasonic NN-SD456, NN-SD446, NN-SD466 manual Preserves, Soft Fruit Jam, Lemon Curd, Orange Marmalade
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