MAGIMIX Cook Expert Recipe Manual page 151

APRICOT JA M
: 10 min
P R E P T I M E C O O K I N G T I M E
M A K E S 2 J A R S P R O G R A M M E
500g apricots
250g jam sugar
1 Wash and cut the apricots in halves; remove the stones.
2 Put the apricots in the metal bowl and add the jam sugar and vanilla sugar. Run
the EXPERT programme for 45 minutes/speed 1A/100 °C.
3 When the jam has cooled, pour into sterilised jars. Leave to set for 12 hours before
using.
PLUM JA M wit h vanill a
Replace the apricots with plums and add a split vanilla pod to the metal bowl.
Remember to remove the pod before putting the jam into jars.
APPLE AND PEAR JELLY
: 10 min
P R E P T I M E C O O K I N G T I M E
M A K E S 3 / 4 J A R S P R O G R A M M E
600ml unfiltered apple and
pear juice
600g jam sugar
juice of ½ lemon
1 Put the juices in the metal bowl with the sugar, lemon juice, vanilla extract and
pectin. Run the EXPERT programme for 15 minutes/speed 3/100 °C. Restart the
EXPERT programme for 5 minutes/speed 5/100 °C.
2 Pour the apple-pear jelly mixture into sterilized glass jars. Cool at room temperature
for a day, then store in the refrigerator.
T I P
To check if the jam is cooked, put a drop on a chilled plate. If it sets, the jam is
ready.
300
: 45 min
:
1 tsp vanilla sugar
: 20 min : 24 h
R E S T I N G T I M E
:
1 tbsp vanilla extract
1 sachet Certo or 14g gelatine