TINSEB088WRRZ-K51 UK R555
52
STRAWBERRY JAM
Makes 675g
675g strawberries, hulled
45 ml (3 tbsp) lemon juice
675g preserving sugar
1 Place strawberries and lemon juice in a very
large bowl, heat on 100P for 4 minutes, or
until the fruit has softened. Add sugar, mix
well.
2 Cook on 70P for 40 mins, until setting point ❇
is reached, stir every 5 mins.
3Pour into hot, clean jars. Cover, seal and
label.
RASPBERRY JAM
Makes 675g
675g raspberries, hulled
45ml (3 tbsp) lemon juice
675g preserving sugar
1Place raspberries and lemon juice in a very
large bowl, heat on 100P for 4 minutes. Add
the sugar, mix well.
2 Cook on 70P for 50 mins, stir every 5 minutes,
until setting point ❇ is reached.
3Pour into hot, clean jars. Cover, seal and
label.
DATE CHUTNEY
Makes 800g
225g dates, stoned and roughly chopped
225g currants
125g onion, finely chopped
175g brown sugar
2 cloves garlic, crushed
10ml (2 tsp) salt
5ml (1 tsp) chilli powder
300ml (
1
/
2 pint) vinegar
1 Place all ingredients in a large bowl, mix well.
2 Cook on 70P for 20 minutes, stir every 3 - 4
minutes.
3 Spoon into hot, clean jars. Cover, seal and
label.
CHOCOLATE FUDGE
Makes 675g
150g milk chocolate, broken into pieces
100g margarine, melted
450g icing sugar
45ml (3 tbsp) milk
1 Place chocolate into a bowl and heat on 100P
for 2 minutes, stir every 30 seconds until melted.
2Add the margarine, icing sugar and milk, mix
well. Heat on 100P for 3 - 4 minutes, beat
vigorously every minute until thick and glossy.
3Pour into a greased, rectangular 20cm x 15cm
(8” x 6”) dish and chill to set before cutting.
❇
“Setting point”: To determine setting point, place 5ml (1tsp) jam onto chilled saucer. Allow to stand
for 1 min. Move surface of the jam gently with your finger, if the surface wrinkles setting point has been
reached.
RECIPES
UK R-555 O/M,P35- 05.2.21 3:41 PM Page 52 (1,1)
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