Maybe what’s been putting you off making preserves is
lack of time along with a belief that you need a bumper crop to go ahead. If so, let me reacquaint you with that
television-shaped appliance on the bench.
Ladies and Gentlemen: the microwave.
You don’t have to wait for a bumper crop: in fact, it is best to make small quantities,
since larger quantities would necessitate longer cooking times and spoil the
fresh-flavour bonus that you are after from the mikey. With the mikey, you can make your preserves
for the week by just using what you may have lying around the house: an orange and a lemon will make a jar of
marmalade, and a tin of peaches can be transformed into jam, relish or chutney
in the twinkling of an eye.
Get into the habit of preserving, roping in children and
spouses as necessary. If you incorporate
it into your routine, you'll find that less and less fruit and vegetables will
go to waste; you'll save money; and you'll always have a spur-of-the-moment
gift when you go visiting or need to say “thank you”.
What you'll need:
1. A large,
microwave-proof casserole. (Use a large
casserole, preferably with straight sides, even when making a very small
amount. As preserves cook in the
microwave, they begin to rise up and up like prisoners bent on escape; if the
casserole isn't big enough, it will spill.)
2. A wooden spoon.
3. Clean, sterilized jars or glasses, free of any chips or imperfections, with their own
lids, or Vacola Kleer-view covers.
Adapting recipes
When adapting a conventional recipe for the mikey, the
first thing is to reduce the water when cooking the fruit. The minimum amount of water is a couple of
tablespoons (for berries), and the maximum should be enough to cover the fruit
(marmalades). If you follow the
step-by-step instructions, comparing sugar and fruit ratios as in Tutorial #2 and making the necessary adjustments, you should have no trouble. To use tinned or bottled fruit, follow guides
below without the steps that involve cooking the fruit.
STEP-BY-STEP JAM AND CONSERVE
1. Prepare fruit
by cutting away any blemishes. If
necessary, peel, pit, or de-seed. Cut
into pieces (small for jam, large chunks for conserve).
2. Add lemon juice
or citric acid if needed (see Tutorial #2).
3. Add water.
4. Place in a
large, microwave-proof bowl or casserole, and cover. Cook on HIGH until soft and pulpy.
5. Measure fruit
pulp, and re-heat to boiling.
6. Add required amount of sugar. Stir until sugar is dissolved. Add any spices or flavourings you may desire.
7. Cook, uncovered,
on HIGH, until setting point is reached (15-20 min).
8. Skim off any
scum, and fill warm, sterilized jars to the brim. Fit lids on IMMEDIATELY. Label, and store in a cool, dark place.
STEP-BY-STEP MARMALADE
1. Wash fruit,
slice thinly. Cover with water, and let
stand overnight, or for several hours.
2. Place fruit and
water in large microwave bowl or casserole, cover, and cook on HIGH until rind
is tender (6-10 min.).
3. Measure pulp,
then reheat to boiling. (If you would
like less rind, strain out as much as you need to before measuring.)
4. Add required amount of sugar. Stir to dissolve.
5. Cook,
uncovered, on HIGH until setting point is reached (15-20 min.).
6. Skim off any
scum, and fill warm, sterilized jars to the brim. Fit lids on IMMEDIATELY. Label, and store in a cool, dark place.
STEP-BY-STEP JELLY
1. Wash fruit and
chop roughly, leaving on skins, cores, pips, etc.
2. Place in large
microwave bowl or casserole, and cover with water.
3. Cover, and cook
on HIGH until soft and pulpy (6-8 min.).
4. Pour into jelly
bag, or fine strainer lined with a clean, wet Chux, and let stand overnight (or
several hours, at least). Do not press
or squeeze fruit, as this will cloud the jelly.
5. Measure liquid.
6. Heat liquid on
HIGH until boiling, then add required amount of sugar. Stir to dissolve.
7. Cook,
uncovered, on HIGH until setting point is reached (15-20 min.).
8. Skim off any
scum, and fill warm, sterilized jars to the brim. Fit lids on IMMEDIATELY. Label, and store in a cool, dark place.
STEP-BY-STEP CHUTNEY AND RELISH
1. Prepare fruit
and vegetables, as required.
2. Add remaining
ingredients except sugar and vinegar.
4. Cook, covered,
on HIGH until fruit/vegetables are tender (8-10 min).
5. Add sugar, and
stir until dissolved.
6. Add vinegar.
7. Cook,
uncovered, until thick (20-25 min.).
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