103
Jams
Making jams, marmalades and chutneys by
microwave is much quicker and cleaner
than using a large pan on the hob. One of
the main advantages is that preserves can
be made in small batches, using fresh or
frozen fruit exactly when it suits you.
Dish size
Always use a very large glass bowl.
DO NOT attempt to use jam pans or
saucepans in your microwave.
Covering
Do not cover preserves whilst cooking.
Sterilising jars
Jam jars can be sterilised by microwave
ready for your jams. Half ll with water and
heat them on HIGH MICROWAVE until
water boils (approx. 3 min. for 2 jars). Empty
and drain upside down on kitchen paper.
The jars should be warm when lled with
jam.
Do not use your microwave to
Sterilise babiesʼ bottles.
Do not seal preserving jars in your
microwave.
Stirring
Keep a wooden spoon handy for stirring the
jams/preserves, but DO NOT leave the
spoon in the oven whilst cooking.
Setting point
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 nger pushes across the top.
ingredients
Makes approx. 1.5 kg
675 g plums or damsons
200 ml water
675 g jam sugar
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) butter
Dish: 1 x 2 litre Pyrex® bowl
Accessory: none
ingredients
Makes approx. 1 kg
700 g tomatoes
225 g cooking apples, peeled and
chopped
1 medium onion, roughly chopped
100 g granulated sugar
2 tbsp (30 ml) tomato puree
1 tsp (5 ml) salt
200 ml white wine vinegar
2 tsp (10 ml) ground ginger
¼ tsp (1.25 ml) cayenne pepper
½ tsp (2.5 ml) mustard powder
Dish: 1 x medium Pyrex® bowl,
1 x large Pyrex® casserole dish
with lid
Accessory: none
1. Prick the plums and place in a large Pyrex® bowl with
the water. Place on base of oven and cook on MEDIUM
MICROWAVE for 10 minutes or until the fruit is soft.
2. Add the rest of the ingredients and cook on HIGH
MICROWAVE for 5 minutes stirring frequently. Wash down any
sugar crystals from around the bowl and bring to the boil on
HIGH MICROWAVE.
3. Continue to cook on HIGH MICROWAVE until setting point is
reached - approx. 25-30 minutes.
4. Leave to cool slightly, remove the stones, then pot, seal and
label.
1. Prick the tomatoes and place in a medium Pyrex® bowl. Cover
with boiling water and leave for 5 minutes. Drain. Peel off skin
and roughly chop esh.
2. Blend apple and onion in a food processor to a thick puree.
Combine all ingredients together in a bowl.
3. Cover, place on the base of the oven and cook on HIGH
MICROWAVE for 25-30 minutes. Stirring occasionally, or until
the mixture is thick with no excess liquid.
4. Leave to stand for 10 minutes then stir and pour into sterilised
jars. Allow to cool thoroughly before chilling
Plum jam
Tomato chutney
Guidelines
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