Mar­malade es­sen­tials

Sunday Times - - Food & Drink -

SET­TING POINT

To test if your mar­malade is ready, be­fore boil­ing the fruit with the sugar place three saucers in the fridge. To check for set­ting point, drop a spoon­ful onto a cold saucer and leave for a five min­utes. If it holds its shape and is sticky, then it’s ready. If not, con­tinue boil­ing and retest. STERILISING JARS

To ster­ilise jars, wash in hot soapy wa­ter and rinse well. Pre­heat the oven to 120°C and place the jars in the oven for 30 min­utes. Place the lids in a small pot, cover with wa­ter and bring to a rolling boil.

SUGAR

A tip is to warm the sugar be­fore­hand for easy dis­solv­ing. Place the sugar on a bak­ing tray and place in a pre­heated oven of 120°deg C for 15 min­utes.

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