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Preserves
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 BABIESʼ
BOTTLES.
(See details on page 50).
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.
Soft Fruit Jam Makes approx. 1 1/2 lbs jam
Dish: large bowl
Oven Accessory: glass turntable
1. Place all ingredients in a large bowl and stir. Place on glass
turntable and cook on HIGH MICROWAVE for 5 mins. stirring
halfway. Continue to cook on HIGH MICROWAVE 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 on HIGH
MICROWAVE until setting point is reached – approx. 10-15 mins.
Test regularly for setting point.
Ingredients
450g (1lb) soft fruit,
washed
450g (1lb) jam sugar
15ml (1tbsp) lemon juice
5 ml (1tsp) butter
