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JAM . . . AS EASY AS 1 - 2 - 3
JA M
b e r ries - fru i t
3 1/2 cups - 2 lb frozen or 1 1/2 lb fresh
s u g a r
1 1/4 cups
lemon juice
3 T B L
C AU T I O N : DO NOT EXCEED THESE AMOUNTS
JAM COURSE
1 3
Method
1.
Clean fresh berries or fruit and cut into 1/2 inch cubes. Put into bread pan, add sugar and lemon
juice; shake to mix ingredients. Insert bread pan into bread maker and close lid.
2.
SELECT jam course #13, press START. There will be a 15 minute preheat. Do not open bread
maker or touch bread maker during operation; it will be very hot. The bread maker will beep
when the cycle is complete.
3.
Using oven mitts, pour jam into a heat resistant container. After cooling, cover and refrigerate. Jam
will thicken upon cooling and storing.
CAUTION:THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD
WILL BE VERY HOT. USE OVEN MITTS.
•
You may use strawberries, blackberries, raspberries or other thin skinned berries. Fruit such as
apples, peaches, kiwi and apricots may be used but should be peeled and have the seeds removed.
•
Frozen berries or fruit (no sugar added) may be substituted for fresh.Thaw and drain before measur-
ing. For thinner jam, use juice as part of the 3 1/2 cups berry or fruit amount.
•
Sugar and lemon juice help to firm, flavor and preserve the color of the berries or fruit.
•
You may decrease the amount of sugar, but it will produce a thinner result. More sugar will make it
thicker. For best results, sugar substitutes are not recommended.
•
Do not puree fruit. Cut into pieces and crush with a potato masher or use a food processor.
•
The average refrigerated life of jam is two weeks or up to several months frozen.
Summary of Contents for Bread Box Plus 1145
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