Zojirushi DC199B manual Jams in a Jiffy, Jam Making Guidelines

Jams in a Jiffy

Creating Your Own

Jams in the

Home Bakery

Cinnamon Apple Butter

Apricot-Pineapple Jam

JAMS IN A JIFFY

Jam Making Guidelines

You might never have considered using your Home bakery for making a sweet jam for your fresh breads but it is easy and fun! Note that these recipes do not call for the traditional technique of using hot sterilized jars, or 'paraffin-sealing' to preserve the jams. You can refrigerate or freeze these recipes to enjoy them for months to come.

Remember, too, that for the “JAM” setting, you must press the “CAKE: setting twice until it blinks.

Creating Your Own Jams in the Home Bakery

•Dried fruit such as those used in the Apricot-Pineapple Jam and Mixed Fruit Jam are terrific candidates for the Home Bakery method. They thicken easily during the cooking process and call for less pectin than other fruits.

•With fresh fruits such as berries and peaches, use about 1/3 to 1 cup of sugar per cup of fruit. Taste the fruit for sweetness to gauge the amount of sugar needed.

•Do not exceed 4 cups of fruit per batch.

•Always remove peels from fresh fruits such as apples, pears and peaches. Jams will have a smoother, more uniform texture.

•Store jams in the refrigerator or freezer. Chilling completes the thickening process. Then use as desired.

CINNAMON APPLE BUTTER		APRICOT-PINEAPPLE JAM
4	cups chopped peeled apples	6	ounces of dried apricots, finely chopped
1-1/4 cups water		1 1/2 cups water
1	cup granulated sugar	8-1/2 oz can crushed pineapple, drained
1/3 cup brown sugar		2/3 cup sugar
1	teaspoon cinnamon	1	tablespoon liquid pectin
1	tablespoon grated lemon peel	2	tablespoons lemon juice
2	tablespoons lemon juice	2	teaspoons grated fresh lemon peel
1-3/4 ounces powdered fruit pectin		1/4 teaspoon allspice

Method

Place apples and water in a saucepan and bring to the boil. Reduce heat and simmer for 15 to 20 minutes or until the apples are soft. Place in a food processor or blender and process until smooth. Turn mixture into the bread pan, add sugars, cinnamon, lemon peel and juice and pectin. Insert the pan securely into the unit and close lid. Select “JAM” setting (press “CAKE” setting twice) and press “START”.

The “COMPLETE” light will flash when jam is done. Using oven gloves remove pan from unit. Turn mixture into refrigerator or freezer containers leaving 1/2 inch head space. Store for 24 hours before using. Makes about 3 cups.

Pear Butter: Substitute chopped, peeled ripe pears for the apples done.

Using oven gloves, remove pan from unit and pull out kneading rod. Turn cake out onto cooling rack and cool completely before slicing.

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Method

Into baking pan place chopped apricots, water, crushed pineapple, sugar, pectin, lemon juice, lemon peel and allspice. Insert pan securely into unit and close lid. Select “JAM” setting (press “CAKE” setting twice until it blinks), then press “START”. The “COMPLETE” light will flash when jam is done.

Using oven gloves remove pan from unit, spoon jam into sterilized half-pint jars, freezer containers or refrigerator containers. Refrigerate for up to 1 month or freeze for up to 3 months. Makes about 2-1/4 cups.

Mixed Fruit Jam: Substitute 8 ounces mixed dried fruit for the apricots.