Strawberry And Kiwi Jam; Courgette Ketchup - Silvercrest SEAD 1800 B1 Bedienungsanleitung

RP89015 Einkochautomat LB4 Seite 10 Dienstag, 12. März 2013 4:19 16
4. Cover the liver with hot water (do not
boil).
5. Pass the meat, liver and bacon through a
mincer.
6. Chop the onions and leek very fine.
7. Fry the chopped onions and leek in lard
until soft, but do not brown.
8. Put the minced meat, onions and leek in
a bowl along with the seasonings and
herbs.
9. Add 1 litre of the broth you kept to one
side.
10.Knead the ingredients together produce
a smooth mixture.
11. Place the kneaded mixture in screw-top
jars.
12. Cook at 100 °C for around 160 min.
Note: The liver sausage will keep for
approx. 1 year.

7.2 Strawberry and kiwi jam

Ingredients:
• 1.5 kg fresh strawberries
• 500 g ripe kiwi fruit
• 1 kg no-boil preserving sugar
Method:
1. Wash strawberries carefully.
2. Allow them to drain.
3. Top and tail strawberries, removing
stalks, leaves and any spoilt parts.
4. Peel kiwis and cut into small pieces.
5. Put fruit in a bowl.
6. Add the preserving sugar.
7. Process the mixture with a blender.
8. Add to jars and seal carefully.
9. Cook at 80 °C for around 25 min.
10
Note: For this type of gentle cooking you
have to use preserving sugar that sets
without being boiled. A cheaper alternative
is conventional preserving sugar 2:1. But the
fruit jam may come out more liquid.

7.3 Courgette ketchup

Ingredients:
• 3 kg courgettes
• 1 kg onions
• Around 3 tablespoons of salt
• 500 g sugar
• 1 litre mild herb vinegar
• 2 tablespoons ground red pepper
• 3 tablespoons curry powder
• 3 tablespoons strong mustard
• 1-2 tablespoons cayenne pepper
• 2 tubes of tomato purée
Method:
1. Grate courgettes finely.
2. Dice onions finely.
3. Put the courgettes, onions and salt in a
bowl.
4. Leave to stand in a cool, dry place for
around 24 hrs.
5. Drain the water from the bowl, possibly
pressing the mixture together to force
more out.
6. Put all ingredients in a saucepan and
heat carefully (make sure it does not
burn).
7. Simmer for around 30 min. Stir
constantly as the mixture burns easily.
8. Purée with a blender.
9. Place in screw-top jars.
10.Cook at 100 °C for around 1 hr.