Sour Jam; Strawberry Jam - MAGIMIX Le Duo Plus XL Instructions For Use Manual

Sour Jam

Preparation: 10 min • Maceration : 2 hr • Cooking: 40 min
Serves 2-3 jars
350g rhubarb
150g green tomatoes
10g ground cinnamon
350g jam sugar

Strawberry Jam

Preparation: 10 min • Cooking: 15 min
Serves 6-8 jars
1.5kg strawberries
1.6kg sugar
Pectin*
1 knob butter
SPRING
40
Wash and peel the rhubarb.
Slice the rhubarb and green tomatoes, using the
4-mm slicing disc.
Place the rhubarb and tomatoes in a large bowl,
cover with the sugar and cinnamon and set aside
for 2 hours.
Transfer to a large pan and slowly bring to the
boil, without adding any liquid. Boil for 20 min,
then cook over a moderate heat for a further 20
min. Pour the jam into jars while it is still hot. Seal
the jars with their lids and turn them upside down.
Once the jam is cold, the jars can be turned upright
again.
Wash and hull the strawberries. Put them through
m
the Smoothie x and weigh out 1.4kg. Transfer
the coulis to a pan and heat.
If using powdered pectin, combine it with 2 tbsp
of sugar in a bowl. Sprinkle this over the coulis,
stirring gently with a wooden spoon. Boil for 3
min, stirring constantly. Add the rest of the sugar
and the butter, and boil for a further 3 min, again
stirring constantly. As soon as the cooking time is
over, fill the jars right up to the top with jam.
NB: you should be able to find pectin (extracted
from apples) in the sugar aisle of your local
supermarket or grocery store. As each proprietary
brand of powdered or liquid pectin is different,
please refer to the manufacturer's guidelines.
4-mm