GB-27
Kiwi - Banana Jam
Ingredients
525 g
Kiwi
225 g
Banana
250 g
Jelly sugar
(preserving sugar with pectin,
1 sugar : 3 fruits)
Preparation
1. Peel kiwis and bananas and cut into small pieces.
2. Mix the fruits with preserving sugar with pectin and
fill into an oval 3,5 l-glass form (pyrex).
3. Cook on
SENSOR COOK No. 6
"Jam".
4. After cooking fill into well cleaned glasses and
cover with twist-off-lid or with preserving film.
Raspberry Jam
Ingredients
750 g
Raspberries
250 g
Jelly sugar
(preserving sugar with pectin,
1 sugar : 3 fruits)
Preparation
1. Mix raspberries with preserving sugar with pectin
and fill into an 3,5 l-glassform (pyrex).
2. Cook on
SENSOR COOK No. 6
"Jam".
3. After cooking fill into well cleaned glasses and
cover with twist- off-lid or with preserving film.
Mixed Berries Jam
Ingredients
667 g
Mixed berries (blackberry, blueberry,
raspberry, currant, strawberry)
333 g
Jelly sugar
(preserving sugar with pectin,
1 sugar : 2 fruits)
Preparation
1. Fill mixed berries and preserving sugar with pectin
into an oval 3,5 l-glassform (pyrex) and mix them.
2. Cook on
SENSOR COOK No. 6
"Jam".
3. After cooking fill into well cleaned glasses and
cover with twist-off-lid or with preserving film.
NOTE:
1. Please follow the instructions in the SENSOR COOK chart on page GB-25.
2. These instructions are for 1,0 kg. If you want to cook other weights, adjust the ingredients.
Nectarine Jam
Ingredients
667 g
Nectarines
3 tbsp.
Lemon juice
333 g
Jelly sugar
(preserving sugar with pectin,
1 sugar : 2 fruits)
4 tbsp.
Orange liqueur (for ex. Coitreau)
Preparation
1. Cut nectarines into small pieces.
2. Put them into an oval 3,5 l-glassform (pyrex).
3. Mix them with lemon juice and preserving sugar
with pectin.
4. Cook on
SENSOR COOK No. 6
"Jam".
5. After cooking add orange liqueur, fill into well
cleaned glasses and cover with twist-off-lid or with
preserving film.
RECIPES FOR SENSOR COOK No. 6 “JAM”