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Strawberry
jam
Ingredients:
Makes 4 servings
4 cups, about 1 lb, ripe fresh strawberries, hulled and halved or quartered
1 cup sugar
4 tbsp powdered fruit pectin
1 tbsp fresh lemon juice
Directions:
Makes 31/2 cups
1.
In a food processor, pulse the strawberries until coarsely chopped.
2.
Put all the ingredients, in the order listed, into the Bread Pan fitted with Kneading Blade. Secure the
Pan into the Bread Maker. Plug in the Bread Maker.
3.
Press the MENU button to select
Jam
. Press
START/STOP
to begin the jam-making process.
4.
When the cycle is complete, open the Lid and cool the jam in the pan for 30 minutes.
5.
Spoon the preserves into clean, dry jars. Cool the preserves completely on the counter, then cover.
Store in the refrigerator for up to 3 weeks.
Chef Tip!
Cooling part way in the baking pan
helps jam and preserves to set.
ginger pear
preserves
Directions:
Makes 3 cups
1.
Place the lemon juice in a medium bowl. Peel, core and chop the pears into pieces 1/2” or smaller,
adding them to the bowl and tossing them with the lemon juice as you work to keep them from
turning brown.
2.
Put all the ingredients, in the order listed, into the Bread Pan fitted with Kneading Blade. Secure the
Pan into the Bread Maker. Plug in the machine.
3.
Press the MENU button to select
Jam
. Press
START/STOP
to begin the jam-making process.
4.
When the cycle is complete, open the lid and cool the Ginger Pear Preserves in the pan for
30 minutes.
5.
Spoon the preserves into clean, dry jars. Cool the preserves completely, then cover.
Store in the refrigerator for up to 3 weeks.
Ingredients:
1 tbsp fresh lemon juice
13/4 pounds ripe Bartlett pears,
about 4 medium-sized pears
1 tsp grated fresh ginger
1 cup sugar
1/4 cup powdered fruit pectin
2 tbsp finely chopped candied ginger
1/
8
tsp salt
