10 Recipes for jams
Marmalade
Juice from oranges | 3 medium |
Rind of oranges grated | 2 |
Preserving sugar | 1 cup |
Water | 1 tbsp |
Pectin if needed | 2 tsp |
Use setting | 10 Jam |
Comments
•Warm the jars before filling.
•Use extra bake time if needed according to set of the marmalade and the size of the oranges.
•Remove the paddle with tongs before pouring the marmalade into the jars.
•Do not lift the lid during mixing.
•Seville oranges should be used for marmalade but are only available in January/February. If using other oranges pectin will be needed to firm up the marmalade refer to packet for instructions.
•This recipe will fill approximately 1 medium (400g) jar.
Raspberry and apple jam
Raspberries, frozen, measured before defrosting | 2 cups |
Chopped baking apples (peeled and cored) | 1 cup |
Preserving sugar | 1 cup |
Lemon juice | 3 tbsp |
Use setting | 10 Jam |
Comments
•Warm the jars before filling.
•Use tongs to remove the paddle before pouring the jam into prepared jars.
•Do not open lid during mixing.
Plum jam
Plums chopped, remove stone | 2 cups |
Chopped baking apples (peeled and cored) | 1 cup |
Preserving sugar | 1 cup |
Lemon juice | 3 tbsp |
Use setting | 10 Jam |
**Alternately use 3 cups of plums and no apples. |
|
Comments
•Warm the jars before filling.
•Use tongs to remove the paddle before pouring the jam into prepared jars.
•Do not open lid during mixing.
Notes
Depending on quality of fruit pectin may be required to firm up the jam, refer to the packet for instructions.
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