Sharp R-353M Operation Manual With Cookbook page 49

R-353M O/M & C/B 05/02/2000
RECIPES
STRAWBERRY JAM
Makes 675g(1
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 3/
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
1/
100g (4oz) milk chocolate, broken into pieces
100g (4oz) butter, melted
450g (1lb) icing sugar
45ml (3tbsp) milk
❇
"Setting point":
min. Move surface of the jam gently with your finger, if the surface wrinkles setting point has been reached.
08:54 Page 47
lb)
lb)
4
lb)
2
To determine setting point, place 5ml (1tsp) jam onto chilled saucer. Allow to stand for 1
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 ❇ is reached, stir every 5 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 ❇ is reached.
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.
47
RECIPES