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Jams
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.
Note:
It is normal for excess steam to escape from the steam vent during the cooking process.
How to sterilise jars
To prevent contamination of homemade jams and preserves, it’s important to sterilise storage
jars before using.
Step 1:
Preheat oven to 110°C. Wash jars and lids in hot, soapy water. Rinse well. Place jars
and lids in a deep saucepan. Cover with cold water.
Step 2:
Bring water to the boil over high heat. Cover pan. Reduce heat to medium and boil
gently for 10 minutes. Line a baking tray with a clean tea towel.
Step 3:
Using metal tongs, remove jars and lids from boiling water and place upside down on
tray. Place in oven and heat for 15 minutes. Bottle hot jams or chutneys in hot jars and cooled
chutneys or jams in cold jars.
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Содержание BM3500S Bakehouse
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