R-556D (serv.man4) - Sharp Home Appliance User Guide / Operation Manual. Page 50

48

Makes 675g    
675g strawberries, hulled
45 ml (3 tbsp) lemon juice
675g preserving sugar

1 Place strawberries and lemon juice in a very

large bowl, heat on 100P for 4 minutes, or
until the fruit has softened.  Add sugar, mix
well.

2 Cook on 70P for 40 mins, until setting point 

❇

is reached, stir every 5 mins.

3 Pour into hot, clean jars. Cover, seal and

label.

Makes 675g  
675g raspberries, hulled
45ml (3 tbsp) lemon juice
675g preserving sugar

1 Place raspberries and lemon juice in a very

large bowl, heat on 100P for 4 minutes.  Add
the sugar, mix well.

2 Cook on 70P for 50 mins, stir every 5 minutes,

until setting point ❇ is reached.

3 Pour into hot, clean jars. Cover, seal and

label.   

Makes 800g     
225g dates, stoned and roughly chopped
225g currants
125g onion, finely chopped
175g brown sugar
2 cloves garlic, crushed
10ml (2 tsp) salt 
5ml (1 tsp) chilli powder
300ml (

1

/

2

pint) vinegar

1 Place all ingredients in a large bowl, mix well.
2 Cook on 70P for 20 minutes, stir every 3 - 4

minutes.  

3 Spoon into hot, clean jars. Cover, seal and

label.

Makes 675g     
150g milk chocolate, broken into pieces
100g margarine, melted
450g icing sugar
45ml (3 tbsp) milk

1 Place chocolate into a bowl and heat on 100P

for 2 minutes, stir every 30 seconds until melted.

2 Add the margarine, icing sugar and milk, mix

well.  Heat on 100P for 3 - 4 minutes, beat
vigorously every minute until thick and glossy.

3 Pour into a greased, rectangular 20cm 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.

UK R556D O/M,P32-  05.7.11 3:24 PM  Page 50 (1,1)