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Sauces & Preserves
Preserves
Sterilizing jars
Jam jars can be sterilized by MICROWAVE
ready for your jam. Half fill with water and heat
them on HIGH MICROWAVE until water boils
(approx. 4 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 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.
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
450g (1lb) soft fruit, washed
450g (1lb) jam sugar
30ml (2tbsp) lemon juice
5ml (1tsp) butter
Makes approx. 1½ lbs jam
Dish: large bowl
Place all ingredients in a large bowl and stir. Place on
base of oven and cook on HIGH MICROWAVE for 5
mins stirring frequently. Continue to cook on HIGH
MICROWAVE in one minute intervals until sugar has
dissolved. Wash down any sugar crystals from around
the bowl. Bring mixture to the boil and continue to cook
on HIGH MICROWAVE until setting point is reached -
approx. 10-20 mins. Test regularly for setting point.
Soft Fruit Jam
Ingredients
4 lemons, grated rind and juice of
450g (1lb) caster sugar
4 eggs, beaten
100g (4oz) butter
Makes 2 lbs
Dish: large bowl
Place all ingredients in bowl. Mix well. Place on base of
oven and cook on HIGH MICROWAVE for 2 mins. Stir
and continue to cook on HIGH MICROWAVE in 1 minute
stages until mixture starts to thicken (approx 10 mins),
then cook for 30 secs. at a time until mixture coats back
of spoon (the eggs will curdle if overcooked). The mixture
will thicken on cooling. Pour into warm jars and cover
with a circle of waxed paper and a jam pot cover.
Lemon Curd
