67
I
ngredients
4 lemons, grated rind and
juice of
450 g (1 lb) caster sugar
4 eggs, beaten
100 g (4 oz) butter
Lemon Curd
Dish: large bowl
1. Place all ingredients in bowl. Mix well.
2. Place on glass turntable, cook on HIGH power for 1 min.
Stir. Continue to cook in 1 minute stages until mixture starts
to thicken, then cook for 30 secs. at a time until mixture
coats back of spoon. (The eggs will curdle if overcooked).
3. The mixture will thicken on cooling. Pot into warm jars.
Cover with a circle of waxed paper and a jam pot cover.
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 DUR-
ING 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.
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.
Makes 2 lbs
I
ngredients
45 ml (3 tbsp) olive oil
4 large red onions halved
and thinly sliced
50 g (2 oz) demerara sugar
100 g (4 oz) sultanas
300 ml (
1
⁄
2
pint) red wine
125 ml (4 fl.oz) red wine
vinegar
I
ngredients
450 g (1 lb) soft fruit, washed
450 g (1 lb) jam sugar
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) butter
Soft Fruit Jam
Dish: large bowl
1. Place all ingredients in a large bowl and stir. Place on glass
turntable, cook on HIGH power 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.
3. Bring mixture to the boil and continue to cook until setting
point is reached – approx.
15-25 mins. Test regularly for setting point.
Makes approx 1
1
/
2
lbs jam
Makes approx 1
1
/
2
- 2 lbs
Red Onion Chutney
Dish: large bowl
1. Put oil in bowl with onions. Place on glass turntable and
soften on HIGH power for 10 minutes, stirring halfway.
2. Add all other ingredients and mix well.
3. Cook on MEDIUM power for 20 mins, or until onions are
soft.
4. Cool slightly, then pour into a jar.
5. Allow to cool thoroughly before chilling.
PRESERVES
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