Jam
Handy hints for optimum results.
•Use ripe, fresh fruit. Large fruits should be cut into small pieces.
•Avoid processing fruit as the jam should be chunky and contain pieces of fruit.
•Do not reduce the amount of sugar specified or use substitutes.
•Pour the hot jam into sterilised jars, leaving approximately 2cm from the top of the jar. Seal the jars immediately.
•Label jam, allow to cool and then refrigerate.
•Each recipe requires Jam Setta. This helps form the gel like structure of the jam when cooled. Jam Setta can be purchased from most supermarkets.
Note: It is normal for excess steam to escape from the steam vent during the cooking process.
Strawberry Jam
500g strawberries, hulled and cut into halves
11/2 cups sugar
1/4 cup Jam Setta
1.Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2.Place the bread pan into the breadmaker and close lid.
3.Press the Menu button to program (8) Jam and press “Start”. Allow to mix for 5 minutes, open lid and scrape down sides of bread pan with a plastic spatula.
4.Jam will be cooked in the number of hours indicated.
5.Skim the top layer from the surface and pour into hot sterilized jars, seal and label. Jam will set on cooling.
Makes: 600ml (3 x 200ml jars)
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