Jams and preserves
181
Making jam
Making your own jams and preserves is
an excellent way of using up surplus
homegrown fruit so you and your family
can enjoy delicious jams at any time,
regardless of seasonal availability.
Tips on preparation
Only use ripe, blemish-free fruit to
make jam. Weigh all of the ingredients
carefully.
Do not change the quantity given for
the sugar.
Special sugars or agents are available
for low-sugar preserves. Their shelf life
is slightly shorter than jams made with
normal jam sugars.
To test the setting point of jam, place a
few drops on a saucer and tip the
saucer a little. If the jam is very runny, it
needs to be cooked for longer. If it runs
for 2-3 cm before solidifying, it is ready.
Use a large, high-sided container to
make jam and only fill it one third full.
The contents will bubble up during
cooking and can easily boil over.
If using screw-top jars, fill whilst the jam
is hot, screw the lids on tightly and
stand the jars upside down on their lids
for 5 minutes. Then turn them the right
way up again.
If you are freezing fruit in the summer, it
is a good idea to freeze it in suitable
quantities for making jam later in the
year.
Summary of Contents for H 6000 BM
Page 1: ...Microwave combination oven cookbook ...
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Page 9: ...9 ...
Page 191: ...Recipe booklet H 6000 BM M Nr 09 786 261 00 en GB ...