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1 Place strawberries and lemon juice in a very large bowl.
2 Heat on 100P (HIGH) for 5 minutes until straw-
berries have softened. Add the sugar, mix well.
3 Cook on 70P ( MEDIUM HIGH) for 35-40 minutes
until
setting point* is reached, stir every 4-5
minutes.
4 Pour into hot, clean jars. Cover, seal and label.
675g (1
1
/2lb) strawberries, washed and hulled
45ml (3tbsp) lemon juice
675g (1
1
/2lb) caster sugar
TRAWBERRY JAM
S
MAKES 675g (1
1
/2LB)
P
RESERVES & SWEETS
450g (8oz) soft dark brown sugar
150ml (10tbsp) water
10ml (2tsp) treacle
50g (2oz) butter
50ml (4tbsp) malt vinegar
1 Place all ingredients in a bowl, mix well.
Heat on 70P (MEDIUM HIGH) for 26-28 min-
utes, stir every 2-3 minutes until toffee
reaches
hard crack* stage.
2 Pour into a greased, square 15.3cm (8")
dish. Chill to set before breaking.
T
REACLE TOFFEE
MAKES 600g (20OZ)
100g (4oz) caster sugar
75g (3oz) golden syrup
60ml (4tbsp) water
2.5ml (
1
/2tsp) baking powder
25g (1oz) butter
125g (5oz) unsalted peanuts, blanched
1 Mix sugar, syrup and water in a bowl. Heat on
100P (HIGH) for 2 minutes, stir every minute until
sugar has dissolved.
2 Add the baking powder and butter, mix well. Heat
on 100P (HIGH) for 1 minute. Stir in the peanuts,
cook on 70P (MEDIUM HIGH) for 4-5 minutes,
stir every minute until
hard crack* stage is reached.
3 Pour the mixture into a greased, square 15.3cm
(6") dish, chill to set before breaking.
P
EANUT BRITTLE
MAKES 300g (10OZ)
*Hard crack: To determine drop a teaspoon of
mixture into a glass of cold water and the toffee
should be hard to the touch.
1 Place the chocolate in a bowl and heat on 100P
(HIGH) for 2 minutes, stir every 30 seconds until
melted.
2 Stir in butter, icing sugar and milk. Heat on
100 P (HIGH) for 3 minutes, stir vigorously every
minute until the mixture is thick and glossy.
3 Pour into a greased, rectangular 20.4 x 15.3cm
(8 x 6") dish, chill to set before cutting.
100g (4oz) milk chocolate, broken into pieces
100g (4oz) butter, melted
450g (1lb) icing sugar
45ml (3tbsp) milk
HOCOLATE FUDGE
MAKES 675g (1
1
/2LB)
C
EMON CURD
L
MAKES 300g (12OZ)
1 Place butter and sugar in a bowl. Heat on 100P (HIGH)
for 2 minutes until melted.
2 Mix cornflour, lemon juice and rind. Stir into the butter
and sugar mixture. Heat on 100P (HIGH) for 2 minutes
until sugar has dissolved. Cool slightly.
3 Beat in the egg yolks and cook on 50P (MEDIUM) for
10-12 minutes, stir every 2 minutes until thickened.
4 Pour into hot, clean jars. Cover, seal and label.
100g (4oz) butter
225g (8oz) caster sugar
15ml (1tbsp) cornflour
Juice of 3 medium lemons
Grated rind of 2 lemons
4 egg yolks(size 3), beaten
*setting point: Place 5 ml (1tsp) jam onto chilled
saucer. Stand for 1 min. Move surface of the jam
gently with finger, if surface wrinkles then setting
point has been reached.
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