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NI-97
800 tot 900 g kleine
inmaakkomkommers
2 eetlepels zout
2 uien in ringen
1 eetlepel inmaakkruiden
1
/
2
l wijnazijn
3
/
4
l water
Kruidenaugurken
Kooktijd: ca. 9 tot 11 min.
De komkommers grondig wassen, met zout bestrooien en
met water bedekt tenminste 12 uur laten intrekken. Daarna
de komkommers wassen en met de uienringen in twee 1-
liter weckglazen verdelen. Inmaakkruiden toevoegen.
Wijnazijn en water op HOOG 1000 W 4 min. verwarmen
en over de augurken gieten. De glazen volgens aanwijzin-
gen van de fabrikant met gummiring en glazen deksel afs-
luiten en met kunststof klemmen bevestigen. Op HOOG
1000 W in 5 tot 7 min. inkoken.
500 g geschilde kiwi
(ca. 7 tot 8 stuks)
500 g geleisuiker
Kiwimarmelade
Kooktijd: ca. 9 min.
Geschilde kiwi’s in plakjes snijden en met de geleisuiker in
een ruime glazen schaal vermengen. Op HOOG 1000 W
in 9 min. afgedekt verwarmen. Tussentijds omroeren. In
inmaakglazen overdoen en afsluiten.
Tip: in plaats van kiwi kunt u ook andere gewenste vruchten
gebruiken.
750 g rode bessen
500 g extra geleisuiker
500 g bananen (geschild)
50 ml crème de cassis
Tweevruchtenmarmelade
Kooktijd: ca. 12 tot 14 min.
Bessen met geleisuiker in een ruime schaal vermengen en
afgedekt op HOOG 1000 W in 8 tot 10 min. laten koken.
Intussen de 500 g geschilde bananen in halve plakjes snij-
den. Na het opkoken van de bessen zolang roeren totdat de
suiker volledig opgelost is.
De banaanschijfjes erdoor roeren en alles nog eenmaal op
HOOG 1000 W 4 min. verwarmen. Met crème de cassis
verfijnen, heet in voorbereide jampotjes doen en zoals
gebruikelijk afsluiten.
INMAKEN
Nederlands
98


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