R-343 (serv.man5) - Sharp Home Appliance User Guide / Operation Manual. Page 47

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Makes 675g(1

1/

2

lb)    

675g (11/2lb) strawberries, hulled
45 ml (3tbsp) lemon juice
675g (11/2lb) caster sugar

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.

Makes 900g (2lb)  

675g (11/2lb) raspberries, hulled
45ml (3tbsp) lemon juice
675g (11/2lb) caster sugar

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.   

Makes 800g (1

3/

4

lb)     

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

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.

Makes 675g (1

1/

2

lb)     

100g (4oz) milk chocolate, broken into pieces
100g (4oz) butter, melted
450g (1lb) icing sugar
45ml (3tbsp) milk

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.

❇

To determine setting point, place 5ml (1tsp) jam onto chilled saucer. Allow to stand for 1

min.  Move surface of the jam gently with your finger, if the surface wrinkles setting point has been reached.

2. R-343M  COOK BOOK  19/1/2000  9:22  Page 45