Preserves and Chutneys

Making preserves in the microwave is quick, safe and clean. There are no pans of hot jam (conserve) or marmalade to contend with, no boiling over and minimal mess. The technique is reliable, the bright colour is preserved and the taste is impeccable.

Tips

The same maxims apply to preserves made in the microwave as those cooked conventionally and are as follows:

Making Jam

Makes about 750 g/1½ lb/2 cups

To make successful jam and other preserves in the microwave, keep to small quantities of fruit, using no more than 450 g/1 lb. Put the prepared fruit in a 2.25 litre/4 pt/10 cup dish. Cook to a pulp with water but no sugar. After cooking, add the extra water and granulated or preserving sugar in the quantities given below. Stir well, return to the microwave and cook, uncovered, on Full for 5–7 minutes, stirring three times with a wooden spoon to ensure the sugar has dissolved completely. Continue to cook, uncovered, on Full for 20–40 minutes (the time needed will depend on the fruit), stirring frequently with a wooden spoon throughout cooking, until setting point is reached. Test for setting. Skim after cooking, transfer to pots, cover and label.

Apple and Blackberry

To 450 g/1 lb fruit, add 15 ml/1 tbsp water and 450 g/1 lb/2 cups sugar.

Apricot (Fresh)

To 450 g/1 lb fruit, add 15 ml/1 tbsp water, the juice of ½ lemon and 450 g/1 lb/2 cups sugar.

Blackberry

To 450 g/1 lb fruit, add 15 ml/1 tbsp lemon juice, no water and 450 g/1 lb/2 cups sugar.

Blackcurrant

To 450 g/1 lb fruit, add 300 ml/½ pt/1¼ cups water and 525 g/1 lb 3 oz/21/3 cups sugar.

Damson

To 450 g/1 lb fruit, add 300 ml/½ pt/1¼ cups water and 525 g/1 lb 3 oz/21/3 cups sugar. Skim off the stones (pits) as they rise to the surface. Bottle the jam when warm, not hot.

Gooseberry

To 450 g/1 lb fruit, add 135 ml/4½ fl oz water and 450 g/1 lb/2 cups sugar.

Greengage

To 450 g/1 lb fruit, add 15 ml/1 tbsp water and 450 g/1 lb/2 cups sugar. If possible, remove the stones (pits) before cooking the fruit.

Peach

To 450 g/1 lb stoned (pitted) peaches, add 45 ml/3 tbsp water, the juice of 1 small lemon and 390 g/13½ oz/scant 1¾ cups sugar.

Plum

To 450 g/1 lb fruit, add 15 ml/1 tbsp water and 450 g/1 lb/2 cups sugar. If possible, remove the stones (pits) before cooking the fruit.

Raspberry

Cook 450 g/1 lb fruit with no water on Full for 4–6 minutes. Add 450 g/1 lb/2 cups sugar.

Strawberry

Cook 450 g/1 lb fruit with no water on Full for 4–6 minutes. Add 450 g/1 lb/2 cups sugar and the juice of ½ lemon.

Dried Apricot Jam

Makes 900 g/2 lb/22/3 cup

A fine-flavoured, fragrant jam, much used in haute cuisine.

225 g/8 oz dried apricots, quartered

600 ml/1 pt/2½ cups cold water

900 g/2 lb/4 cups granulated or preserving sugar

Juice of 1 large lemon, strained

Soak the apricots in water overnight. Drain and place in a 2.5 litre/4½ pt/11 cup bowl with the measured water. Cook, uncovered, on Full for 15–20 minutes until the fruit is very tender. Add the sugar and lemon juice. Return to the microwave and cook uncovered, on Full for 5–6 minutes, stirring three times with a wooden spoon, until the sugar dissolves. Continue to cook, still uncovered, for 20–30 minutes until setting point is reached. Allow to cool to lukewarm, then transfer to pots, cover and label.

Apricot Jam with Almonds

Makes 900 g/2 lb/22/3 cup

Prepare as for Dried Apricot Jam, but add 45–60 ml/3–4 tbsp halved blanched almonds with the lemon juice.

Apricot Jam with Orange

Makes 900 g/2 lb/22/3 cup

Prepare as for Dried Apricot Jam, but add the finely grated peel of 1 small orange with the sugar.

Apricot Jam with Whisky

Makes 900 g/2 lb/22/3 cup

Prepare as for Dried Apricot Jam, but stir in 15–30 ml/1–2 tbsp whisky to the cooked but still warm jam.

Multi-fruit Marmalade

Makes 1.5 kg/3 lb/4 cups

A superior marmalade, which does the microwave much credit. It is essential to leave the marmalade until almost cool before potting to prevent the peel from rising in the jar.

1 grapefruit

1 orange

1 lemon

450 ml/¾ pt/2 cups boiling water

1 kg/2¼ lb/4½ cups granulated or preserving sugar

Peel the fruit thinly and cut the rind into thin, medium or thick shreds, as preferred. Halve each piece of fruit and squeeze out the juice, reserving any pips (pits) and the white pith. Pour the juice into a 2.5 litre/4½ pt/11 cup bowl. Put the pips and pith in a piece of cotton cloth, tie securely and add to the bowl of juice. Add 300 ml/½ pt/1¼ cups of the boiling water, cover and leave to stand for 1 hour. Pour in the remaining water, then cover the bowl with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 20–30 minutes (the time will depend on the thickness of the fruit peel). Uncover and stir in the sugar. Cook, uncovered, on Full for 8 minutes, stirring at least four times, until the sugar dissolves. Return to the microwave and continue to cook, uncovered, for a further 30–35 minutes, stirring with a wooden spoon every 7–10 minutes, until setting point is reached. Skim off the scum. Allow to cool to lukewarm, then discard the bag of pips and pith and transfer to warmed jars. Top each jar with a waxed disc. Cover and label when cold.

Marmalade with Whisky

Makes 1.5 kg/3 lb/4 cups

Prepare as for Multi-fruit Marmalade, but stir in 30 ml/2 tbsp whisky as soon as the marmalade reaches setting point.

Mature Marmalade

Makes 1.5 kg/3 lb/4 cups

Prepare as for Multi-fruit Marmalade, cutting the peel into thick shreds. Add 30 ml/2 tbsp black treacle (molasses) with the sugar.

Lemon Curd

Makes 450 g/1 lb/11/3 cups

A very fresh, very lemony and immensely buttery traditional preserve. It should be stored in the refrigerator as it is highly perishable.

125 g/4 oz/½ cup butter

3 eggs

1 egg yolk

225 g/8 oz/1 cup granulated sugar

Finely grated peel and juice of 3 lemons

Put the butter in a 1.25 litre/2¼ pt/5½ cup bowl and heat, uncovered, on Defrost for 4 minutes. Beat together the remaining ingredients and add to the butter. Cook, uncovered, on Full for 5 minutes, beating with a wooden spoon every minute. If the curd seems a little thin, cook for an extra 30–60 seconds. Remove from the microwave when the curd is thick and coats the back of a spoon smoothly and in an even layer. Allow to stand for 2 minutes. Spoon into two small jars and cover as for jam.

Orange Curd

Makes 450 g/1 lb/11/3 cups

Prepare as for Lemon Curd, but substitute the finely grated peel and juice of 2 oranges for 2 of the lemons.

Lime Curd

Makes 450 g/1 lb/11/3 cups

Prepare as for Lemon Curd, but substitute the finely grated peel and juice of 2 limes for 1 of the lemons.

Mixed Onion Marmalade

Serves 4–6

Using red onions and red wine darkens the marmalade and bypasses the need for slow cooking. Serve with firm fish, poultry and meat dishes.

45 ml/3 tbsp butter

2 red onions, very thinly sliced

4 shallots, peeled and chopped

1 white onion, very thinly sliced

1 leek, very finely sliced into rings

2 garlic cloves, crushed

6 spring onions (scallions), finely chopped

45 ml/3 tbsp dry red wine

2.5 ml/½ tsp malt vinegar

25 ml/1½ tbsp dark soft brown sugar

10 ml/2 tsp chopped marjoram

5 ml/1 tsp salt

Freshly ground black pepper

Put the butter in a large dish and melt on Defrost for about 1–1½ minutes. Mix in the red onions, shallots, white onion, leek, garlic and spring onions. Cover with a plate and cook on Full for 15–20 minutes, stirring three times, until the onions have softened. Mix in all the remaining ingredients. Cover as before and cook on Full for 3 minutes. Serve warm or cold.

Apple Chutney

Makes 900 g/2 lb

450 g/1 lb/4 cups coarsely chopped cooking (tart) apples

1 large onion, grated

15 ml/1 tbsp salt

60 ml/4 tbsp water

15 ml/1 tbsp mixed pickling spice

1 bay leaf

350 ml/12 fl oz/scant 1½ cups malt or cider vinegar

225 g/8 oz/1 cup dark soft brown sugar

1–2 garlic cloves, crushed

125 g/4 oz/1 cup chopped dates

125 g/4 oz/2/3 cup whole raisins

15 ml/1 tbsp ground ginger or a walnut-sized piece of fresh ginger, peeled and finely chopped

5 ml/1 tsp ground cinnamon

5 ml/1 tsp mixed (apple-pie) spice

1.5–2.5 ml/¼–½ tsp cayenne pepper (optional)

Put the apples and onion in a 2.5 litre/4½ pt/11 cup bowl. Mix in the salt and water. Cover with a plate and cook on Full for 5 minutes. Tie the pickling spice and bay leaf in a piece of cloth and add to the apple mixture with all the remaining ingredients. Cook, uncovered, on Full for 30–40 minutes, stirring every 6–7 minutes, until the chutney thickens to the consistency of jam (conserve). (The chutney can be cooked for a further 5–10 minutes if necessary until the desired thickness is reached.) Remove and discard the bag of spices. Cover when cold and leave overnight in the cool for the flavours to mature. Transfer to pots and cover and label as for jam.

Apple and Pear Chutney

Makes 900 g/2 lb

Prepare as for Apple Chutney, but substitute 225 g/8 oz/2 cups coarsely chopped pears for half the chopped apples.

Apple, Red Tomato and Apricot Chutney

Makes 900 g/2 lb

Prepare as for Apple Chutney, but substitute 225 g/8 oz/2 cups coarsely chopped red tomatoes for half the chopped apples and coarsely chopped apricots for the raisins.

Green Tomato Chutney

Makes 900 g/2 lb

Prepare as for Apple Chutney, but substitute coarsely chopped green tomatoes for the apples.

Banana and Green Pepper Chutney

Makes 900 g/2 lb

Prepare as for Apple Chutney, but substitute bananas for the apples and add a finely chopped seeded green (bell) pepper with all the remaining ingredients.

Dark Plum Chutney

Makes 900 g/2 lb

Prepare as for Apple Chutney, but substitute stoned (pitted) plums for the apples and add 1 star anise to the pickling spice for a slightly oriental flavour.

Bread and Butter Pickles

Makes 750 g/1½ lb

A North American clear relish, slightly on the sweet side, with a distinctive personality and a brilliant golden hue from the turmeric. It goes beautifully with cold meats and hamburgers, cheese, poultry and fried fish but does best in sandwiches.

1 large cucumber (about 450 g/1 lb), unpeeled and cut into paper-thin slices

2 large onions, peeled and cut into paper-thin slices

175 ml/6 fl oz/¾ cup colourless distilled malt vinegar

175 g/6 oz/¾ cup caster (superfine) sugar

10 ml/2 tsp mixed pickling spice

10 ml/2 tsp salt

1.5 ml/¼ tsp mustard powder

1.5 ml/¼ tsp turmeric

4–5 sprays dill (dill weed)

Put the cucumber and onion slices in a colander (strainer) and leave to stand for 30 minutes to drain. Meanwhile, pour the vinegar into a 2 litre/3½ pt/8½ cup bowl. Stir in the sugar, pickling spice, salt, mustard and turmeric. Heat, uncovered, on Full for 5 minutes, stirring twice. Mix in the cucumber, onions and dill. Heat, uncovered, on Full for 3 minutes, stirring twice. Allow to cool to lukewarm, then transfer to one large or two medium jam (conserve) jars. Cover when cold and store in the refrigerator.