RECIPESFOR SENSOR COOK No.6“JAM”
Kiwi - Banana Jam
Ingredients
525 g Kiwi
225 g Banana
250 g Jelly sugar
(preserving sugar with pectin, 1 sugar : 3 fruits)
Preparation
1.Peel kiwis and bananas and cut into small pieces.
2.Mix the fruits with preserving sugar with pectin and fill into an oval 3,5
3.Cook on SENSOR COOK No. 6 "Jam".
4.After cooking fill into well cleaned glasses and cover with
Raspberry Jam
Ingredients
750 g Raspberries
250 g Jelly sugar
(preserving sugar with pectin, 1 sugar : 3 fruits)
Preparation
1.Mix raspberries with preserving sugar with pectin and fill into an 3,5
2.Cook on SENSOR COOK No. 6 "Jam".
3.After cooking fill into well cleaned glasses and cover with twist-
Nectarine Jam
Ingredients
667 g Nectarines
3tbsp. Lemon juice
333g Jelly sugar
(preserving sugar with pectin, 1 sugar : 2 fruits)
4 tbsp. Orange liqueur (for ex. Coitreau)
Preparation
1.Cut nectarines into small pieces.
2.Put them into an oval 3,5
3.Mix them with lemon juice and preserving sugar with pectin.
4.Cook on SENSOR COOK No. 6 "Jam".
5.After cooking add orange liqueur, fill into well cleaned glasses and cover with
Mixed Berries Jam
Ingredients
667 g Mixed berries (blackberry, blueberry, raspberry, currant, strawberry)
333 g Jelly sugar
(preserving sugar with pectin, 1 sugar : 2 fruits)
Preparation
1.Fill mixed berries and preserving sugar with pectin into an oval 3,5
2.Cook on SENSOR COOK No. 6 "Jam".
3.After cooking fill into well cleaned glasses and cover with
NOTE:
1.Please follow the instructions in the SENSOR COOK chart on page 24.
2.These instructions are for 1,0 kg. If you want to cook other weights, adjust the ingredients.
26