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Jam.
Handy hints for optimum results.
•
Use ripe, fresh fruit. Large fruits should be
cut into small pieces.
•
Avoid processing fruit as the jam should be
chunky and contain pieces of fruit.
•
Do not reduce the amount of sugar
specified or use substitutes.
•
Pour the hot jam into sterilised jars, leaving
approximately 2cm from the top of the jar.
Seal the jars immediately.
•
Label jam, allow to cool and then
refrigerate.
•
Each recipe requires Jam Setta. This helps
form the gel like structure of the jam when
cooled. Jam Setta can be purchased from
most supermarkets.
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 lid.
3. Press the Menu button to program (8)
Jam
and press “Start”. 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.
Strawberry Jam
500g strawberries, hulled and chopped
1
1
/
2
cups sugar
3 tablespoons Jam Setta
Apricot Jam
500g fresh apricots, deseeded and chopped
1
1
/
2
cups sugar
1
/
4
cup lemon juice
2 tablespoons water
3 tablespoons Jam Setta
Apple & Rhubarb Jam
1 apple, peeled and chopped
300g rhubarb, chopped
150ml water
1 cup sugar
2 tablespoons lemon juice
3 tablespoons Jam Setta
Kiwi Jam
6 large kiwi fruit, peeled and chopped
1 cup sugar
1 tablespoon lemon juice
1 tablespoon water
3 tablespoons Jam Setta
Plum Jelly
500g fresh plums, peeled, deseeded and
chopped
1
1
/
2
cups sugar
1 tablespoon lemon juice
3 tablespoons Jam Setta
BM3400 Bakehouse Inst. 21/1/00 2:16 PM Page 39