Jams
Handy hints for optimum results
•Use ripe, fresh fruit. Large pieces should be cut into rough shaped small pieces.
•Jam should be chunky and contain pieces of fruit, avoid processing your fruit.
•Do not reduce the amount of sugar specified or use substitutes.
•Pour hot jam into sterilised jars (see notes below), leaving approximately 2cm for the top of the jar. Seal the jar immediately.
•Label jars. Allow to cool to room temperature before refrigerating.
•Jam Setta is required in all recipes. It contains pectin, a natural setting agent that occurs in fruit, essential for the gel like quality of jam. Jam Setta can be purchased in most supermarkets in 50g sachets.
•Be very careful when handling hot jam.
Sterilising your jars
•Remove labels and lid inserts by soaking in warm water. Wash well in soapy water.
•Place jars on a tray into the oven at 100°c for
•Sterilising your jars will destroy germs and kill bacteria that would otherwise spoil your jam.
Thus you will be able to enjoy your homemade jam all year round.
Method
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 the lid.
3.Press the MENU button to program (9) JAM and press “START”.
4.Allow to mix for 5 minutes, open lid and scrape down sides of bread pan with a plastic spatula.
Note: It is normal for excess steam to escape from the steam vent during the cooking process, it will escape through the steam vent. Leave the lid closed until cooking is complete.
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