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PRESERVES
Ingredients
675 g (1
1
/
2
lb) plums or damsons
200 ml (7 fl. oz) water
675 g (1
1
/
2
lb) sugar
30 ml (2 tbsp) lemon juice
5 ml (1 tsp) butter
Plum Jam Makes approx. 2-2
1
/
2
lbs jam
Dish: large bowl
1. Prick the plums and place in a large bowl with the water. Cook on HIGH power for
5-10 mins. or until the fruit is soft. Add the rest of ingredients. Cook on HIGH power for
5 mins. stirring frequently.
2. Wash down any sugar crystals from around the bowl and bring to the boil on HIGH power.
Continue to cook until setting point is reached - approx. 15-20 mins., opening the door and
testing regularly. Leave to cool slightly, remove the stones, then pot, seal and label.
Ingredients
675 g (1
1
/
2
lb) tomatoes
225 g (8 oz) cooking apples, peeled and
sliced
1 medium onion, chopped
100 g (4 oz) granulated sugar
30 ml (2 tbsp) tomato puree
5 ml (1 tsp) salt
200 ml (7 fl. oz) white distilled vinegar
10 ml (2 tsp) ground ginger
2 ml (
1
/
4
tsp) cayenne pepper
3 ml (
1
/
2
tsp) mustard powder
Tomato Chutney Makes approx. 2 lbs
Dish: large bowl
1. Prick the tomatoes and place in a bowl. Cover with boiling water and leave for 5 mins.
Drain. Peel off skin and roughly chop flesh.
2. Blend apple and onion in a food processor to a thick puree.
3. Combine all ingredients together in a bowl. Cook on HIGH power for 25-30 mins., stirring
occasionally, or until the mixture is thick with no excess liquid.
4. Leave to stand covered for 10 mins. then stir and pour into sterilised jars. Cover and label.
I
ngredients
45 ml (3 tbsp) olive oil
4 large red onions halved and thinly sliced
50 g (2 oz) demerara sugar
100 g (4 oz) sultanas
300 ml (
1
⁄
2 pint) red wine
125 ml (4 fl.oz) red wine vinegar
Red Onion Chutney Makes approx 1
1
/
2
- 2 lbs
Dish: large bowl
1. Put oil in bowl with onions. Soften on HIGH power for 10 minutes, stirring halfway.
2. Add all other ingredients and mix well.
3. Cook on MEDIUM power for 20 mins, or until onions are soft.
4. Cool slightly, then pour into a jar.
5. Allow to cool thoroughly before chilling.