Raspberry jelly
1. Extracting the juice
Wash the fruit and dry well. Remove the
paddle from the bowl, add 750 ml cold
water and put the strainer in position. Add
the fruit to the strainer.
Select programme
P1
and press OK, then
select the extraction time stated above.
During extraction, regularly press the fruit
down with the ladle and stir to obtain the
most juice. Discard the pulp at the end of
the extraction time. If necessary, sieve the
juice to remove any fine pulp or odd seeds.
For the Tradition programme only, measure
the juice and calculate the amount of sugar
required; use 600 g sugar for each 1 litre
of extracted juice. For example, for 900 ml
extract you would use 675 g sugar.
2. For Vital programme
P2
Set aside the extracted juice. Add the
sugar, water and ¼ of a lemon with its peel
to the bowl; but do not add the juice.
Select
P2
and press OK. The display
shows «- -». When the jam maker beeps,
add the extracted juice. Programme the
cooking time indicated above and press
OK. At the end of the cooking time remove
the lemon and any pips.
3. For Tradition programme
P3
Add the extracted juice, and sugar to the
bowl. Select programme
P3
and press
OK, then select the cooking time indicated
above and press OK.
4. Test for a set
When cooking is finished, test for a set (see
page 5 for details). Remove any scum; pot
quickly before it sets and label (see page
5 for details).
Variation:
Use 1 kg loganberries or tayberries instead.
Vital
P2
Tradition
P3
Quick
P4
1 kg raspberries
about 500 g granulated sugar
150 ml water
¼ unwaxed lemon with peel on
a knob of butter (optional)
1 kg raspberries
about 700 g granulated sugar
Quick programme
not recommended
for
Raspberry jelly
Juice extraction time: 45 min Juice extraction time: 45 min
Cooking time: about 30 min Cooking time: about 30 min
Yield: 1½ lb Yield: about 1½ lb
Redcurrant jelly
1. Extracting the juice
Wash the fruit and dry well. Remove the
paddle from the bowl, add 750 ml cold
water and put the strainer in position. Add
the fruit to the strainer. Select programme
P1
and press OK, then select the extraction
time stated above.
During extraction, regularly press the fruit
down with the ladle and stir to obtain the
most juice. Discard the pulp at the end of
the extraction time. If necessary, sieve the
juice to remove any fine pulp or odd seeds.
For the Tradition programme only, measure
the juice and calculate the amount of sugar
required; use 600 g sugar for each 1 litre
of extracted juice.
2. For Vital programme
P2
Set aside the extracted juice. Add the
sugar, water and ¼ of a lemon with its peel
to the bowl; but do not add the juice. Select
P2
and press OK. The display shows
«- -». When the jam maker beeps, add the
extracted juice. Programme the cooking
time indicated above and press OK. At the
end of the cooking time remove the lemon
and any pips.
3. For Tradition programme
P3
Add the extracted juice and sugar to the
bowl. Select programme
P3
and press
OK, then select the cooking time indicated
above and press OK.
4. Test for a set
When cooking is finished, test for a set (see
page 5 for details). Remove any scum; pot
quickly before it sets and label (see page
5 for details).
Variation:
Add small pieces of split vanilla pods
during cooking and remove at the end,
before potting.
Vital
P2
Tradition
P3
Quick
P4
1 kg redcurrants
about 500 g granulated sugar
150 ml water
¼ unwaxed lemon with peel on
a knob of butter (optional)
1 kg redcurrants
about 600 g granulated sugar
Quick programme
not recommended
for Redcurrant jelly
Juice extraction time: 45 min Juice extraction time: 45 min
Cooking time: about 30 min Cooking time: about 30 min
Yield: 1½ lb Yield: about 1½ lb
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