JAM COURSE
Jam Course Method:
1.Remove bread pan from breadmaker. Attach kneading paddle to drive shaft. Have all ingredients ready. Clean fresh berries or fruit, cut into
2.Use liquid measuring cup to measure drained, crushed fruit.
3.Use dry measuring cup to measure sugar.
4.Use measuring spoon to measure lemon juice, if using.
5.Place bread pan into breadmaker. Push down until it fits firmly into place. Close lid.
6.Press MENU; choose Jam Course. Press START
7.The breadmaker will preheat for 15 minutes before any movement occurs in bread pan. After preheating, jam will be heated and mixed for approximately 50 minutes. Entire Jam Course takes 1 hour, 5 minutes.
8.When jam is finished, breadmaker will beep and “0:00” will appear in display window. Press STOP and open lid.
Caution: Oven cavity, bread pan, kneading paddle and bread will be very hot. Use oven mitts.
9.Remove bread pan from breadmaker.
10.Pour hot jam into
11.Pour
12.Cover tightly to store. Jam will thicken upon cooling.
Jam Course Hints For Best Results
•Do not reduce sugar or use sugar substitutes. Exact amounts of sugar, fruit, and other ingredients are necessary for good set.
•Use only ripe fruit (not overripe or underripe) for best flavor.
•Do not puree fruit. Drain cubed fruit before crushing. Crush with potato masher or food processor. Jam should have bits of fruit in it.
•Recipes should not exceed 3 cups fruit.
•Be sure to measure fruit AFTER is crushed, not before.
•Remove stems, seeds or pits from fruit before crushing.
•You may use strawberries, blackberries, raspberries or other thin skinned berries. Fruit such as peaches, pears and apricots may be used, but should be peeled and have seeds removed.
•Frozen berries or fruit (no sugar added) may be substituted for fresh. Thaw and drain before measuring. For thinner jam, use juice as part of 3 cups of berry or fruit amount.
•Lemon juice adds necessary acid to berries or fruit.
•You may decrease amount of sugar, but it will produce a thinner result. More sugar will make it thicker. For best results, sugar substitutes are not recommended.
•Average refrigerated life of jam is 2 weeks or up to several months frozen.
STRAWBERRY, BLACKBERRY, OR RASPBERRY JAM
Fresh or frozen | 3 cups |
(thawed) fruit | |
|
|
Sugar | 5 cups |
|
|
Select Jam Course |
|
|
|
BLUEBERRY, APRICOT, PEACH OR PEAR JAM
Fresh or frozen | 3 cups | |
(thawed) fruit | ||
| ||
|
| |
Sugar | 5 cups | |
|
| |
Lemon | 3 tbsp. | |
|
| |
Select Jam Course |
| |
|
|
Important: Do not exceed amounts given!
70 | 71 |
