En-40
Preserves
Guidelines
Making jams, marmalades and chutneys
by microwave is much quicker and
cleaner than using a large pan on the hob.
One of the main advantages is that
preserves can be made in small batches,
using fresh or frozen fruit exactly when it
suits you.
DISH SIZE
Always use a very large Pyrex bowl.
DO NOT attempt to use jam pans or
saucepans in your microwave.
COVERING
Do not cover preserves whilst cooking.
STERILIZING JARS
Jam jars can be sterilized by microwave
ready for your jams. Half fill with water and
heat them on 1000 W 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.
DO NOT USE YOUR MICROWAVE TO
STERILIZE BABIES’ BOTTLES.
DO NOT SEAL PRESERVING JARS
IN YOUR MICROWAVE.
STIRRING
Keep a wooden spoon handy for stirring
the jams/preserves, but DO NOT leave the
spoon in the oven whilst cooking.
SETTING POINT
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
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 Makes: 2 lb
Oven Accessory: glass tray
1. Place all ingredients in a bowl. Mix well.
2. Cook on 1000 W for 1 min. Stir.
Continue to cook in 1 min. stages until
mixture starts to thicken, then cook for
30 secs. at a time until mixture coats the
back of the 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.
Ingredients
675 g (1
1
/
2
lbs) plums or damsons
200 ml (7 fl. oz) water
675 g (1
1
/
2
lb) sugar
30 ml (2 tbsp) lemon juice
5 ml (1 tsp) butter
Plum Jam
Dish: large bowl Makes: 2-2
1
/
2
lbs. jam
Oven Accessory: glass tray
1. Prick the plums and place in a large bowl
with the water. Cook on 1000 W for 10
mins. or until the fruit is soft. Add the rest
of the ingredients. Cook on 1000 W for
5 mins. stirring occasionally.
2. Wash down any sugar crystals from
around the bowl and bring to the boil on
1000 W. Continue to cook until setting
point is reached - approx. 15-20 mins.
3. Leave to cool slightly, remove the stones,
then pot, seal and label.
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
Soft Fruit Jam
Dish: large mixing bowl Makes: approx. 1
1
/
2
lbs jam
Oven Accessory: glass tray
1. Place all ingredients in a large bowl.
Cook on 1000 W for 5 mins.
(10-15 mins if using frozen fruit). Stir
occasionally. Continue to cook until
sugar has dissolved. Wash down any
sugar crystals from around the bowl.
2. Bring mixture to the boil and continue to
cook until setting point is reached -
approx. 15-25 mins. Leave to cool
slightly, stir then pot, seal and label.
