137
Sterilizing jars
Jam jars can be sterilized by microwave
ready for your jams. Half fi ll 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 fi lled 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.
Stirring - Important
Sauces/gravy should be thoroughly stirred
before, during and after cooking, to avoid any
eruptions and to result in a smooth sauce.
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.
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 fi nger pushes across the top.
Preserves
Tomato chutney
Prick the tomatoes and place in a bowl. Cover with boiling water and leave
for 5 mins. Drain. Peel off skin and roughly chop fl esh. Blend apple and
onion in a food processor to a thick puree. Combine all ingredients together
in a bowl. Cover, place on base of oven and cook on HIGH MICROWAVE
for 25-30 mins. Stirring occasionally, or until the mixture is thick with no
excess liquid. Leave to stand for 10 mins then stir and pour into sterilized
jars. Cover and label.
ingredients
Makes approx. 2 lb
675
g
(1½ lb) tomatoes
225
g
(8 oz) cooking apples,
peeled and sliced
1 medium onion, chopped
100
g
(4 oz) granulated sugar
2 tbsp (30 ml) tomato puree
1 tsp salt
200 ml (7 fl oz) white wine
vinegar
10 ml (2 tsp) ground ginger
¼ tsp cayenne pepper
½ tsp mustard powder
Dish: large Pyrex
®
bowl
Plum jam
Prick the plums and place in a large bowl with the water. Place on base of
oven and cook on MEDIUM MICROWAVE for 10 mins or until the fruit is
soft. Add the rest of the ingredients and cook on HIGH MICROWAVE for 5
mins stirring frequently. Wash down any sugar crystals from around the bowl
and bring to the boil on HIGH MICROWAVE. Continue to cook on HIGH
MICROWAVE until setting point is reached - approx. 25 - 30 mins. Leave to
cool slightly, remove the stones, then pot, seal and label.
ingredients
Makes approx. 2-2½ lb jam
675
g
(1½ lb) plums or damsons
200 ml (7 fl oz) water
675
g
(1½ lb) jam sugar
2 tbsp (30 ml) lemon juice
1 tsp butter
Dish: large Pyrex
®
bowl
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