94
Preserves
STERILIZING JARS
Jam jars can be sterilized by microwave
ready for your jams. Half fill with water and
heat them on HIGH Micro 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.
DO NOT USE YOUR MICROWAVE TO
STERILIZE BABIESʼ BOTTLES.
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
450 g (1 lb) soft fruit, washed
450 g (1 lb) caster sugar
30 ml (2 tbsp) lemon juice
5 ml (1 tsp) butter
Dish: large bowl
1. Place all ingredients in a large bowl and
stir. Cook on HIGH Micro for 5 mins.
(10-15 mins. if using frozen fruit), stirring
frequently. Continue to cook in one minute
intervals until sugar has dissolved.
2. Wash down any sugar crystals from
around the bowl.
Soft Fruit Jam Makes approx. 1
1
/
2
lbs jam
3. Bring mixture to the boil and continue to
cook until setting point is reached –
approx.15-25 mins. Test regularly for
setting point.
PRESERVES
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