Panasonic NNCS894S Operating Guide
138
Preser
ves
Red onion marmalade
Put oil in bowl with onions cover with a lid or pierced cling fi lm. Place on the
base of the oven and cook on MEDIUM MICROWAVE for 10 mins stirring
halfway. Add all other ingredients and mix well. Cover and cook on MEDIUM
MICROWAVE for 30-35 mins. Cool slightly, then pour into a clean, sterilized
jar. Allow to cool thoroughly before chilling.
base of the oven and cook on MEDIUM MICROWAVE for 10 mins stirring
halfway. Add all other ingredients and mix well. Cover and cook on MEDIUM
MICROWAVE for 30-35 mins. Cool slightly, then pour into a clean, sterilized
jar. Allow to cool thoroughly before chilling.
ingredients
Makes 1½ lb
3 tbsp (45 ml) olive oil
4 large red onions halved
and thinly sliced
50 g (2 oz) Demerara sugar
3 tbsp (45 ml) olive oil
4 large red onions halved
and thinly sliced
50 g (2 oz) Demerara sugar
100 g (4 oz) sultanas
300 ml (½ pint) red wine
125 ml (4 fl oz) red wine vinegar
125 ml (4 fl oz) red wine vinegar
Dish: large Pyrex
®
bowl
Soft fruit jam
Place all ingredients in a large bowl. Cook on HIGH MICROWAVE for
5 mins (10-15 mins if using frozen fruit). Stir occasionally. Continue to cook
until sugar has dissolved. Wash down any sugar crystals from around the
bowl. Bring mixture to the boil on HIGH MICROWAVE. Continue to cook
until setting point is reached approx. 15-20 mins. Leave to cool slightly, stir
then pot, seal and label.
5 mins (10-15 mins if using frozen fruit). Stir occasionally. Continue to cook
until sugar has dissolved. Wash down any sugar crystals from around the
bowl. Bring mixture to the boil on HIGH MICROWAVE. Continue to cook
until setting point is reached approx. 15-20 mins. Leave to cool slightly, stir
then pot, seal and label.
ingredients
SERVES 2-2½ lbs
450 g (1 lb) soft fruit, washed
450 g (1 lb) soft fruit, washed
450 g (1 lb) caster sugar
2 tbsp (3 ml) lemon juice
1 tsp butter
1 tsp butter
Dish: Large Pyrex
®
bowl
Lemon curd
Place all the ingredients in the bowl and mix together well. Cook on HIGH
MICROWAVE for 5-6 minutes, stirring every minute to begin with then every
30 seconds once the mixture starts to thicken. When the mixture stays on
the back of the spoon, stop cooking, before the eggs cook too much. The
mixture will continue to thicken as it cools. Fill the jars while the curd is hot,
close them and turn them over. Keep the lemon curd in the fridge.
MICROWAVE for 5-6 minutes, stirring every minute to begin with then every
30 seconds once the mixture starts to thicken. When the mixture stays on
the back of the spoon, stop cooking, before the eggs cook too much. The
mixture will continue to thicken as it cools. Fill the jars while the curd is hot,
close them and turn them over. Keep the lemon curd in the fridge.
ingredients
Makes 2 jars
4 untreated lemons, the juice
and zest of
400 g (14 oz) crystalised sugar
4 beaten eggs
100 g (4 oz) butter
4 untreated lemons, the juice
and zest of
400 g (14 oz) crystalised sugar
4 beaten eggs
100 g (4 oz) butter
Dish: 1 Pyrex
®
bowl,
2 litre (3.5 pt) capacity
PA_F0003BH72BP_00_140331.indd 138
PA_F0003BH72BP_00_140331.indd 138
2014/4/1 9:45:48
2014/4/1 9:45:48