Quick & Easy One Pot of Jam from your Microwave by Sonia Allison

Author:Sonia Allison
Language: eng
Format: epub
Tags: jam, microwave
ISBN: 9780572042745
Publisher: W. Foulsham & Co. Ltd

Conserves

Hovering somewhere between fairly chunky jam and fruits preserved in syrup, conserves are top-notch preserves of memorable taste and may be used as a topping for ice-creams, sorbets, yoghurts, milk puddings, bread and butter pudding and simple sweet flans. On the savoury side, they can be served as a condiment with game, poultry and roast pork and mild white cheeses such as goats’ cheese.

Coconut Conserve

A speciality from France where it’s heavily advertised in the press and very expensive to buy. All the more reason to make your own! It’s a bit like old-fashioned coconut ice speckled with brown skin and is popular with lovers of coconut as a topping for vanilla ice-cream, a pancake filling and a cake icing (frosting) or even on toast instead of jam or marmalade.

makes about 900 g/2 lb/2 jars

2 coconuts

500 g/18 oz/2¼ cups granulated sugar

5 ml/1 tsp vanilla essence (extract)

200 ml/7 fl oz/scant 1 cup apple juice

1 Make a couple of holes in the top of each coconut and pour the clear milk from both coconuts into a measuring jug. Make up to 200 ml/7 fl oz/scant 1 cup with water, then pour into a 3.5 litre/6 pt/15 cup capacity bowl and add the sugar.

2 Prise the flesh out of the coconut shells and break it into small chunks with the brown skin still attached. Finely chop in a food processor.

3 Cook the bowl of milk and sugar, uncovered, on High (750–800w) for 8 minutes to form a syrup, stirring twice with a wooden spoon.

4 Reduce the power to Medium (550w) and cook for 10 minutes.

5 Add the coconut flesh, vanilla essence and apple juice and continue to cook on Medium for 25–30 minutes until the mixture is thick, stirring four or five times.

6 Allow to cool to lukewarm, then ladle into warmed jars, top with paper discs and leave until cold.

7 Cover with lids or cellophane and label the jars. Store in the fridge for up to two months.

Tip

Conserves should be stored in a cool, dark place, or in the fridge if indicated in the recipe, and can be kept up to a year but must be checked at regular two-month intervals for mildew.

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