Breville twin paddle, Instruction Booklet

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Strawberry Jam - Program 11
Strawberries, washed hulled and halved 300g
Jam sugar 260g
Lemon juice 2 tbsp
Our jam recipe uses jam sugar which is readily available in most good supermarkets.
Jam sugar contains pectin which allows jams and jellies made using soft fruits to set
successfully. Fruits lower in pectin include strawberries, raspberries, blackberries,
elderberries, apricots, blueberries, cherries, pears, peaches, rhubarb and loganberries.
For fruits high in pectin such as blackcurrants, damsons, cranberries, plums,
gooseberries, redcurrants, cooking apples, etc., use a preserving sugar. This type of
sugar has larger crystals which create less froth, requires less stirring and produces a
clearer set preserve.
Before making your jam, please ensure all jars and lids are thoroughly sterilised and dry,
This will prolong the life of your jam or preserve. The high volume of sugar present in jam
will also act as a preserving agent.
Jars can be easily sterilised in a dishwasher or in a hot oven.
Make sure that a clean knife is used each time you use your jam. Any butter or margarine
on the knife you use to spread your jam will contaminate the jar and cause your jam to
deteriorate faster.