Canned orange jam
Canned’ Seville oranges
1 can (850 g)
Preserving sugar
1,8 kg
Water
425 ml
Pectin if needed
2 tsp
Use setting
7 Jam
Comments:
•
After Jam programme has finished, put the mixture on extra bake for 30
minutes or until the mixture is at its setting point.
•
To test, place a small amount on a saucer and allow to cool, draw your
finger across the surface. If the marmalade mixture wrinkles it is done.
Raspberry and apple jam
Frozen raspberries*
2 cup
Chopped baking apples (peeled and cored)
1 cup
Jam sugar
1 cup
Lemon juice
3 tbsp
Use setting
7 Jam
*Measure before defrosting
Comments:
•
Warm the jars before filling.
•
Use tongs to remove the paddle before pouring.
BREAD mIxES (8)
Follow the information for bread mixes on the bread mix packet. Some
brands of bread mixes recommend the use of the basic programme setting.
Our bread mix programme (8) has been specially developed to achieve the
best results from packet bread mix.
There are 2 types of bread mixes currently available.
1. Just add water.
These mixes are complete and they have all the necessary ingredients pro-
vided, even the yeast. You only add water.
ImpORTANT
Follow the packet instructions as some mixes contain more than the nor-
mal amount of yeast, which could over rise in the pan. Use 3 cups of mix
maximum.
These mixes are more prone to over-rising and collapsing when the wea-
ther is hot and humid. Since these mixes are complete, we cannot advise
how to adjust, as with our own recipes. Bake in the coolest part of the day,
use water between 21-28°C.
2. Just add flour and water
These mixes have the necessary ingredients in separate sachets.
Remember strong white bread flour is required. A packet of this mix will
produce a 700g (1.5 lb.)
Tea cakes
Warmes Water
1 cup
Butter (melted)
50 g
Salt
1 tsp
Sugar
50 g
Dried milk
2 tbsp
Mixed spice
1 tsp
White bread flour
400 g
Dried yeast
1 tsp
Currants
²⁄₃
cup
Use setting
6 Dough
Method:
1. Place all ingredients except currants in breadmaker and set to dough
setting.
2. After the cycle has finished knead in the currants.
3. Make into 8-10 balls and place on greased baking sheet and leave to rise
for 30 minutes.
4. Cook at 200°C (400°F, gas mark 6) for 15-20 minutes until golden brown.
RECIpES FOR JAm (7)
marmalade
Juice from oranges
3 med
Rind of oranges grated
2
Preserving sugar
1 cup
Water
1 tbsp
Pectin if needed
2 tsp
Use setting
7 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. If using other oranges pectin will be needed to firm up the mar-
malade.
•
This recipe will fill approximately 1 medium (400g) jar.
