Panasonic A883 Operating Manual page 106

Strawberry Jam
Makes: Approximately 600 ml
Ingredients:
1 kg strawberries, washed and hulled
1 kg caster sugar
pectin if required
Method:
Place strawberries in a 4-litre casserole dish. Cover and cook
on HIGH for 5 minutes. Stir in sugar and pectin if required.
Cook on MED HIGH for 25 to 30 minutes, stirring every 10
minutes. Cool and bottle in sterilised jars. Seal.
Sweet Apricot Jam
Makes: 3 cups
Ingredients:
750 g dried apricots, cut in quarters
1800 ml water
1.3 kg sugar
2 tablespoons pectin
Method:
Place apricots and water in a 4-litre casserole dish. Cover and
allow to stand overnight. Add sugar to apricots and water.
Cover and cook on HIGH for 25 to 30 minutes, stirring halfway
through cooking. Remove lid, add pectin, stir well. Cook on
HIGH for a further 25 to 30 minutes, stirring halfway through
cooking. Allow to cool slightly before pouring into sterilised jars.
Seal.
104
Lemon Butter
Makes: 1 cup
Ingredients:
1 /
cup lemon juice
2
1 tablespoon lemon rind
1 /
cup sugar
3
3 egg yolks
1 tablespoon butter
1 tablespoon cornflour
Method:
Blend all ingredients in a 4-cup glass jug. Cook on MEDIUM for
3 to 4 minutes, stirring every minute. Pour into hot sterilised jars
and seal immediately.
Orange Marmalade
Makes: 3 cups
Ingredients:
700 g oranges
1 lemon
water
3 cups sugar, warmed
Method:
Wash fruit. Cut fruit in half, reserve seeds, squeeze juice from
fruit and set aside. Remove rind from fruit being careful not to
include white pith. Cut rind into fine strips. Set aside. Pour fruit
juice into a 4-cup jug. Add enough water to make 3 cups of
liquid. Add seeds. Cover and cook on HIGH for 20 minutes.
Strain. Add sugar to mixture and rind, mix well and cook on
HIGH for a further 30 minutes or until marmalade has set. Pour
into clean sterilised jars. Seal.
Tip: To warm sugar - Place sugar in a 2-litre casserole dish and
1 /
cook on HIGH for 1 to 1 minutes.
2