Peach, Mango, Papaya and Apricot Jam
Makes about 3 cups (750 ml)
1cup (250 ml) diced
1cup (250 ml) diced
1cup (250 ml) diced
1⁄2cup (125 ml) dried apricots, cut in quarters
11⁄4 cups (300 ml) granulated sugar
3 tablespoons (45 ml) fresh lemon juice
1⁄4cup (50 ml) powdered pectin
Place all ingredients in a medium bowl and stir. Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Jam. Press Start. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle.
Transfer jam to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 36 (1% from fat) • carb. 9g • pro. 0g • fat 0g • sat. fat 0g • chol. 3mg
• sod. 3mg • calc. 3mg • fiber 0g
Strawberry Rhubarb Jam
Makes about 3 cups (750 ml)
1pound (500 g) fresh strawberries, stemmed and quartered or halved
12 ounces (340 g) fresh rhubarb, cut in 1⁄2 - inch (1.25 cm) slices
2⁄3cup (150 ml) granulated sugar
1⁄3cup (75 ml) packed brown sugar
1⁄4cup (50 ml) powdered pectin
1⁄2teaspoon (2 ml) ground cinnamon
Place half the strawberries in a bowl with 1⁄3 cup (75 ml) of the granulated sugar. Use a potato masher or fork to mash roughly – it should be slightly chunky with some liquid. Add remaining ingredients and stir to combine.
Transfer the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Jam. Press Start. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle.
Transfer jam to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 24 (2% from fat) • carb. 6g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg
• sod. 3mg • calc. 9mg • fiber 0g
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