Kenmore Explore Delicious Jam Recipes for Your Bread Maker

STRAWBERRY-RHUBARB			JAM
3/4	cup (8 oz.)	strawberries,	hulled	! 2/3 cups (13 oz,) white sugar
3/4	cup (8 oz.)	rhubarb, roughly chopped

Place all ingredients in baking pan and start the jam cycle. The strawberries should be very ripe and sweet and the rhubarb firm and crisp. Try adding 1 tbsp. of this jam to a small container of plain, low-fat yogurt,

RASPBERRYJAM

1	1/2	Cups	(12	oz,)	red or	black raspberries	2 tbsp. honey
1	1/2	cups	(!2	oz.)	white	sugar

Place al! ingredients in baking pan and start the jam cycle. This jam will be very liquid when cycle is completed. It can be strained to eliminate the seeds, if desired, The jam wil! thicken when completely cooled.

BLUE K!W! MANGO JAM

3/4 cup (6 oz.) kiwi fruit, peeled and chopped 3/4 cup (6 oz.) mango, peeled and chopped ! 1/2 cups (!2 oz,) white sugar

!tsp. lemon zest, grated

!tsp. orange zest, grated

4 drops blue food coloring

Place all ingredients in baking pan and start the jam cycle. The kiwi fruit should be ripe but not mushy while the mango should be barely ripe. Lemon and orange zest are grated from the surface of the pee!, Make sure some of the bitter white rind is included.

PEACH-RA!SIN JAM

1	t/2 cups	(!2	oz,)	ripe	peaches, pitted	!	tbsp.	brown	sugar
1	1/2 cups	+ 1 tsp,		white	sugar	2	whole	cloves
2 tbsp. golden			raisins, soaked			1/8 tsp,		ground	allspice

Place all ingredients in baking pan and start the jam cycle, For best results, fruit and sugar should be weighed on a small kitchen or postal scale. 1 !/2 cups of fruit or white sugar weighs 12 oz,