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PRESERVES
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 tra-
ditional 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
BABIES’ 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
