Recipes - John Lewis JLFSMW001 Instruction Manual

Preserves
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
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.
Lemon curd
Ingredients
4 lemons, grated rind and juice of
450 g (1 lb) caster sugar
4 eggs, beaten
100 g (4 oz) butter
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 finger pushes across the top.
Makes 2 lbs jam
Dish: large bowl
1. Place all ingredients in bowl. Mix well.
2. 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.
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