Jams
Handy hints for optimum results
•Use ripe, fresh fruit. Large pieces should be cut into
rough shaped small pieces.
•Jam should be chunky and contain pieces of fruit,
avoid processing your fruit.
•Do not reduce the amount of sugar specified or use
substitutes.
•Pour hot jam into sterilised jars (see notes below),
leaving approximately 2cm for the top of the jar.
•Seal the jar immediately.
•Label jars. Allow to cool to room temperature
before refrigerating.
•Jam Setta is required in all recipes. It contains pec
-
tin, a natural setting agent that occurs in fruit,
essential for the gel like quality of jam. Jam Setta
can be purchased in most supermarkets in 50g
sachets.
•Be very careful when handling hot jam.
Sterilising your jars
•Remove labels and lid inserts by soaking in warm
water. Wash well in soapy water.
•Place jars on a tray into the oven at 100°c for 20-25
minutes. Remove using oven mitts and fill
immediately with hot jam.
•Sterilising your jars will destroy germs and kill bac
-
teria that would otherwise spoil your jam.
•Thus you will be able to enjoy your homemade jam
all year round.
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 the lid.
3. Press the MENU button to program (9) JAM and
press “START”.
4. 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. Leave
the lid closed until cooking is complete.
Strawberry Jam
500g strawberries
hulled and chopped
1 ½ cups sugar
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
Apricot Jam
500g fresh apricots, deseeded and chopped
1 ½ cups sugar
¼ cup lemon juice
2 tablespoons water
3 tablespoons Jam Setta
Kiwi Jam
6 large kiwi fruit, peeled and chopped
1 cup sugar
1 tablespoon water
1 tablespoon lemon juice
3 tablespoons Jam Setta
Plum Jelly
500g fresh plums, peeled, deseeded and chopped
1½ cups sugar
1 tablespoon lemon juice
3 tablespoons Jam Setta
Traditional Marmalade
500g Seville oranges, halved and thinly sliced,
11/2 cups sugar
2 tablespoons lemon juice
3 tablespoons Jam Setta
Peach & Cardamon Jam
500g fresh peaches, seeded and chopped
1½ cups sugar
¼ cup lemon juice,
½ teaspoon cardamon seeds, crushed,
2 tablespoons water
3 tablespoons Jam Setta
12* Orange JAM
Orange
3 Large oranges
Lemon
1 Large lemons
Sugar
1 ¼ Cups
Pectin jelly
2 Tbsp.
12* Strawberry JAM
Strawberry
1 ½ Cups
Lemon juice
2 Tsp.
Sugar
1 Cup
Pectin jelly
1 Tbsp.
