CINNAMON-APPLE BUTTER/
CITRUS MARMALADE
- 23 -
Cinnamon-Apple
Butter
Citrus Marmalade
CINNAMON-APPLE BUTTER
4 cups Granny Smith Apples, cored, peeled and diced 1 cup Apple Cider
1-1/2 cups Brown Sugar 1 tsp. Cinnamon 1/2 tsp. Cloves 1/2 tsp. Allspice
1/4 tsp. Ginger 1 tsp. Lemon Juice 1 Tbsp. Lemon Zest 2 tsp. Port Wine
1 pkg. (2.75 oz.) Powdered Fruit Pectin
Method
1. Place apples and apple cider in microwave able container. Cook on High for 5 to 10 minutes or until
tender.
2. Blend or process until smooth and pour into baking pan. Add remaining ingredients.
3. Insert baking pan securely into baking unit and close lid.
4. Select JAM setting; the arrow will flash. (If arrow illuminates, this is the CAKE setting, not the JAM
setting.)
5. Push START.
6. The machine will beep and the COMPLETE light will illuminate when jam is finished. (The
COMPLETE light flashes during the cooling cycle. The jam can be removed.)
7. Using hot pads, remove pan from unit.
8. Pour mixture into a refrigerator or freezer container, leaving 1/2 inch head space. Cover lightly. Store
in refrigerator or freezer. (Jam thickens when chilled.)
Makes (4) 8 oz. jars.
CITRUS MARMALADE
3 cups Orange Sections 3 Tbsp. Fresh Lemon Juice 2-1/2 cups Sugar
1 pkg. (2 oz.) Powdered Fruit Pectin
Method
1. Section orange into slices, remove pith and seeds. Set peel aside. Trim white pith from peels. Cut 1/2
cup orange peel into thin 2-inch julienne strips.
2. Coarsely chop fruit in food processor.
3. Place chopped fruit, orange peel, lemon juice, sugar, and pectin in baking pan.
4. Insert baking pan securely into baking unit and close lid.
5. Select JAM setting; the arrow will flash. (If arrow illuminates, this is the CAKE setting, not the JAM
setting.)
6. Push START.
7. The machine will beep and the COMPLETE light will illuminate when jam is finished. (The
COMPLETE light flashes during the cooling cycle. The jam can be removed.)
8. Using hot pads, remove pan from unit.
9. Pour mixture into a refrigerator or freezer container, leaving 1/2 inch head space. Cover lightly. Store
in refrigerator or freezer. (Marmalade will thicken when chilled.)
Makes 3-1/2 cups.