Sharp R-352M Operation Manual With Cookbook page 53

STRAWBERRY JAM
Makes 675g(1 lb)
1/
2
675g (11/2lb) strawberries, hulled
45 ml (3tbsp) lemon juice
675g (11/2lb) caster sugar
RASPBERRY JAM
Makes 900g (2lb)
675g (11/2lb) raspberries, hulled
45ml (3tbsp) lemon juice
675g (11/2lb) caster sugar
DATE CHUTNEY
Makes 800g (1 lb)
3/
4
225g (8oz) dates, stoned and roughly chopped
225g (8oz) currants
175g (6oz) brown sugar
2 cloves garlic, crushed & 1 medium onion,chopped
10ml (2tsp) salt & 5ml (1tsp) chilli powder
300ml (1/2 pint) vinegar
FUDGE
Makes 675g (1 lb)
1/
2
100g (4oz) milk chocolate, broken into pieces
100g (4oz) butter, melted
450g (1lb) icing sugar
45ml (3tbsp) milk
To determine setting point, place 5ml (1tsp) jam onto chilled saucer. Allow to stand for 1
"Setting point":
min. Move surface of the jam gently with your finger, if the surface wrinkles setting point has been reached.
1 Place strawberries and lemon juice in a very
large bowl, heat on 100P (HIGH) for 4 minutes,
or until the fruit has softened. Add sugar, mix
well.
2 Cook on 70P (MEDIUM HIGH) for 40 mins,
until setting point
mins.
3 Pour into hot, clean jars. Cover, seal and label.
1 Place raspberries and lemon juice in a very
large bowl, heat on 100P HIGH for 4 minutes.
Add the sugar, mix well.
2 Cook on 70P (MEDIUM HIGH) for 50 mins, stir
every 5 minutes, until setting point
3 Pour into hot, clean jars. Cover, seal and label.
1 Place all ingredients in a large bowl, mix well.
2 Cook on 70P (MEDIUM HIGH) for 20 minutes,
stir every 3-4 minutes.
3 Spoon into hot,clean jars. Cover, seal and
label.
1 Place chocolate into a bowl and heat on 100P
(HIGH) for 2 minutes, stir every minute until melted.
2 Add the butter, icing sugar and milk, mix well.
Heat on 100P (HIGH) for 3-4 minutes, beat
vigorously every minute until thick and glossy.
3 Pour into a greased, rectangular 20.4 x 15cm
(8" x 6") dish and chill to set before cutting.
51
RECIPES
is reached, stir every 5
is reached.