Bedienungsanleitung Panasonic NN-ST48KS (Seite 79 von 84) (Englisch)

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Sterilizing jars

Jam jars can be sterilized by microwave

ready for your jams. Half ll with water

and heat them on 1000 W until water

boils (approx 3 minutes for 2 jars).

Empty and drain upside down on

kitchen paper. The jars should be warm

when lled 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

during 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 babies’

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 nger pushes

across the top.

ingredients

Makes approx 1½ lbs jam

450 g (1 lb) soft fruit, washed

450 g (1 lb) caster sugar

15 ml (1 tbsp) lemon juice

5 ml (1 tsp) butter

Dish: large bowl

Place all ingredients in a large bowl and stir. Place on glass turntable,

cook on 1000 W for 5 minutes (10-15 minutes if using frozen fruit),

stirring frequently. Continue to cook in one minute intervals until sugar

has dissolved. Wash down any sugar crystals from around the bowl.

Bring mixture to the boil and continue to cook until setting point is

reached – approx. 15-25 minutes. Test regularly for setting point.

ingredients

Makes 2 lbs

4 lemons, grated rind and juice of

450 g (1 lb) caster sugar

4 eggs, well beaten

100 g (4 oz) butter

Dish: large bowl

Place all ingredients in bowl. Mix well. Place on glass turntable, cook

on 1000 W for 1 minute. Stir. Continue to cook in 1 minute stages

until mixture starts to thicken, then cook for 30 seconds at a time until

mixture coats back of spoon. (The eggs will curdle if overcooked). The

mixture will thicken on cooling. Pot into warm jars. Cover with a circle

of waxed paper and a jam pot cover.

ingredients

Makes approx 1½ - 2 lbs

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 (½ pint) red wine

125 ml (4  oz) red wine vinegar

Dish: large bowl

Put oil in bowl with onions. Place on glass turntable and soften on

1000 W for 10-12 minutes, stirring halfway. Add all other ingredients

and mix well. Cook on 600 W for 20 minutes, or until onions are soft.

Cool slightly, then pour into a jar. Allow to cool thoroughly before

chilling.

Preserves

Soft Fruit Jam

Lemon Curd

Red Onion Chutney

Preserves

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