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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
1. Place all ingredients in bowl. Mix well.
2. Place on glass turntable, cook on HIGH power for 1 min.
Stir. Continue to cook in 1 minute stages until mixture starts
to thicken, then cook for 30 secs. at a time until mixture
coats back of 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.
Sterilizing jars
Jam jars can be sterilized by microwave
ready for your jams. Half fill with water and
heat them on HIGH power 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.
If you wish to cook larger quantities than
given in the recipes below, revert to the tradi-
tional 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 BABIESʼ
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 finger pushes across the top.
Makes 2 lbs
Ingredients
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 fl.oz) red wine
vinegar
Ingredients
450 g (1 lb) soft fruit, washed
450 g (1 lb) jam sugar
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) butter
Soft Fruit Jam
Dish: large bowl
1. Place all ingredients in a large bowl and stir. Place on glass
turntable, cook on HIGH power for 5 mins. (10-15 mins. if
using frozen fruit), stirring frequently. Continue to cook in
one minute intervals until sugar has dissolved.
2. Wash down any sugar crystals from around the bowl.
3. Bring mixture to the boil and continue to cook until setting
point is reached – approx. 15-25 mins. Test regularly for
setting point.
Makes approx 1½ lbs jam
Makes approx 1½- 2 lbs
Red Onion Chutney
Dish: large bowl
1. Put oil in bowl with onions. Place on glass turntable and
soften on HIGH power for 10 minutes, stirring halfway.
2. Add all other ingredients and mix well.
3. Cook on MEDIUM power for 20 mins, or until onions are
soft.
4. Cool slightly, then pour into a jar.
5. Allow to cool thoroughly before chilling.
