75
Ingredients
450 g (1 lb) seville oranges
1 lemon
900 ml (1½ pts) water
450 g (1 lb) sugar
knob of butter
Orange Marmalade
Dish: 6 pt bowl
1. Grate oranges and lemon ensuring all the pith is left on the
fruit. Set the rind aside.
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. Place on base of oven, cover and cook on
1000 W 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 1000 W for 10 mins. until rind is tender,
stirring occasionally. Stir in the sugar until dissolved.
6. Cook on 1000 W for 8 mins covered. Stir in the butter and
cook for 18-20 mins or until setting point.
7. Leave to stand for 10 mins then pour into warmed
sterilized jars.
NB: Do not double this recipe because it will boil over.
Makes approx 1
½
-
2 lbs
I
ngredients
675 g (1
½
lb) plums or
damsons
200 ml (7 fl. oz) water
675 g (1½ lb) jam sugar
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) butter
Ingredients
675 g (1½ 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 (¼ tsp) cayenne
pepper
3 ml (½ tsp) mustard
powder
Makes approx 2 lbs
Tomato Chutney
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. Place on base
of oven and cook on 1000 W for 35-40 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.
Makes approx 2-2½ lbs
Plum Jam
Dish: large bowl
1. Prick the plums and place in a large bowl with the water.
Place on base of oven, cook on 1000 W for 4-9 mins.
or until the fruit is soft. Add the rest of ingredients.
Cook on 1000 W for 5 mins. stirring frequently.
2. Wash down any sugar crystals from around the bowl and
bring to the boil on 1000 W . Continue to cook. Do not
cover until until setting point is reached - approx. 24-28
mins, opening the door and testing regularly. Leave to cool
slightly, remove the stones, then pot, seal and label.
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