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JAM
The ABM10 makes excellent jam! However, please remember to be extra careful when handling the hot jam.
Fresh strawberries (or just about any fruit) | 440g |
Sugar (caster or granulated) | 630g |
Pectin (available in packets in supermarkets) | 1 x 13g sachet. |
Method: Either crush the fruit manually or use a food processor (preferable). Add fruit to the bread pan and fold in the sugar with a wooden spoon or spatula. Sprinkle the sachet of pectin over the mixture. Close the lid and select the JAM (9) programme.
When the process is complete remove the bread pan. !!carefully!!
A layer of foam often develops on top of the jam. Carefully remove this and discard. Pour the remaining mixture into jars/containers and leave to cool before removing to refrigerator.
Tip: It’s a good idea to clean the bread pan as soon as possible after making jam. Caramelised sugar can be quite difficult to remove if left too long.
2001 | ABM10 rev.0 |
