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PRESERVES
I
ngredients
450 g (1 lb) soft fruit, washed
450 g (1 lb) caster sugar
30 ml (2 tbsp) lemon juice
5 ml (1 tsp) butter
Soft Fruit Jam Makes approx. 1
1
/
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.
Ingredients
4 lemons, grated rind and juice of
450 g (1 lb) caster sugar
4 eggs, beaten
100 g (4 oz) butter
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.
Ingredients
450 g (1 lb) seville oranges
1 lemon
900 ml (1
1
/
2
pts) water
450 g (1 lb) sugar
knob of butter
Orange Marmalade Makes 1
1
/
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.
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 page 27)
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.
Preserves