Home' Advocate Communications : Fiordland Advocate 21 February 2013 Contents WHAT’S COOKING
Page 10 | 21 February, 2013
There’s no need to slave over a
hot stove preserving summer’s
bounty. The cool option is the
microwave oven – perfect for
jams, chutneys and bottled fruit.
The fast cooking maintains the
colour and enhances the flavour.
There is also a lot less cleaning
up and it’s easier and jams don’t
‘catch’ or burn on the base.
Another great thing about
microwave preserves is that while
one jar of fruit is being cooked you
can prepare the fruit for the next
jar and this can be cooking while
you prepare yet another.
However, you can also cook up to
four jars at the same time. Allow a
space on the turntable of at least
two centimetres between each jar.
It was once thought that metal
jar tops could not be used for
microwave preserves as they
caused arcing and damaged the
oven’s magnetron. However, today
we know that as long as there is
no more than 30 percent metal –
not gold or silver though – to 70
percent of other substances, the
oven is not affected. Fruit, without
water or sugar, can be placed in
sterilised jars topped with their
vacuum seals, then cooked. This
method of preserving fruit is great
Jams and chutneys are always
more colourful and flavoursome
if cooked in small quantities and
the microwave is best suited to
cooking smaller amounts.
Because cooking is so fast,
you can still make two batches
in less time than when using
Most traditional recipes for jams
or chutneys can be adapted to
Quantities may need to be halved.
Because less liquid is evaporated
you may need to reduce the
amount of added water or juice.
Check the wattage of your
microwave. My recipes have been
cooked in an 1100 watt oven.
If the wattage of your oven is less,
your preserves may require longer
As with conventional ovens there
is always a slight variation – the
given cooking times are a guide.
1kg red-fleshed plums, stoned and
1 Granny Smith apple, peeled and
finely grated rind 1 large orange
white and brown sugar
1⁄2 cup lemon juice
Place the fruit and orange rind in
a large microwave-proof bowl that
holds at least 2 litres. If you use
a Pyrex jug it has measurements
on the outside that allows you to
determine the amount of sugar
Microwave on high (100%) power
for about 10 minutes, until the
fruit is pulped. Measure 1 cup of
sugar for every cup of pulp. This
will probably be about 4 cups.
Use one-quarter brown sugar and
three-quarters white sugar.
Microwave for about 12 minutes,
stirring occasionally. Take care
near the end of cooking that the
jam does not boil over.
Check the temperature has
reached 104°C using a jam
Pour into sterilised jars and seal.
Makes about 6 cups.
Red plum jam
2 cups water
1 cup sugar
12-14 medium apricots
Bring the water and sugar to
the boil in a heat-proof bowl
in the microwave.
Stir well to dissolve the
sugar. Continue boiling for 1
Halve and stone the apricots.
Pack into two 500ml preserving
jars or similar.
Pour the hot syrup over the fruit
leaving a 1cm space at the top.
Place the jars in the microwave.
Cook on high (100%) power for
about 3 minutes for each jar – a
total of 5-6 minutes. When small
bubbles appear on the outside of
the fruit, sufficient cooking has
Top up the jars to overflowing with
hot syrup. Cover with a vacuum
seal and screw-on band. Leave on
a board in a draught-free place
6 large red peppers
1 tablespoon plain salt
1 cup white wine vinegar
11⁄2 cups sugar
Halve the peppers and
remove the stems and
Mince or finely chop the peppers.
Sprinkle with the salt and stand
for 2 hours.
Drain well. Place in a large
Add the vinegar and sugar. Cook
on high (100%) power for 2
minutes. Stir well, then continue
cooking for bout 10 minutes, until
Pour into hot sterilised jars and
Makes about 3 cups.
Sweet capsicum relish
1 cup cold water
3-4 tablespoons lemon juice
2 large Granny Smith apples
Combine the water and lemon
juice in a bowl.
Peel, core and thinly slice the
apple into the water mixture.
Ensure the apple is well coated.
Drain and pack firmly into a 2-cup
sterilised preserving jar. Top with
a vacuum seal and screw band or
similar. Microwave on 60% power
for 3 minutes.
The vacuum seal will be concave
when properly sealed.
The fruit may shrink in the jar and
change colour slightly over time.
However, it is still great for sauces
and bakes – and weight-watchers.
Makes about 11⁄2 cups.
The microwave oven is perfect for making jams, chutneys and bottled fruit.
A 500ml jar will accommodate about 7 medium apricots. Other fruit can be preserved in a similar way.
Vegetables should not be preserved this way but can be used in chutneys and pickles.
Brown sugar and grated orange rind provide extra flavour to this yummy jam.
This apple preserve is excellent for sauces or for combining in bakes or
desserts. You can add a little sweetener if preferred. Other fruits can be
preserved in a similar way.
Ph: (03) 249 7999
Travel Broker Chris Elston
Europe on Sale...
But be quick!
Europe on Sale...
But be quick!
A winner is drawn every week!
Drop in to Te Anau Subway to
register your birthday and be
entered into the draw when
your birthday arrives.
Don’t miss out !
HOW DO I ENTER ??
come and have
lunch on us!!
6” Sub & Drink
& your choice of either
2 cookies, 1 bag of chips or
1 bag of apples
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