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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