Fresh apricot jam
1. Preparing the fruit
Wash, dry and halve the fruit. Remove the
stones. Cut into 1 cm pieces or chop in a
food processor.
2. For Tradition programme
P3
Add the fruit, water, lemon juice and sugar
to the bowl. Select programme
P3
and
press OK, then select the cooking time
indicated above and press OK.
For Quick programme
P4
Put the prepared fruit, lemon juice and water
in the bowl. Programme the pre-cooking
time indicated above and press OK. When
the jam maker beeps, add the jam sugar
and press OK again. The programmed
time 7 minutes is automatically displayed.
Adjust the cooking time, checking the jam
sugar packet for advice on boiling time,
and press OK.
3. Test for a set
When cooking is finished, test for a set
(see page 5 for details). Skim off any scum
or add butter to disperse. Pot and label
(see page 5 for details).
Variations:
•
Add 1 whole vanilla pod with the fruit and
remove at the end of cooking.
•
Add 30 ml (2 tablespoons) Grand Marnier
liqueur at the end of cooking.
•
Use a mixture of 400 g fresh peaches
and 600 g fresh apricots.
Vital
P2
Tradition
P3
Quick
P4
Vital programme
not recommended for
Apricot Jam
1 kg apricots, just ripe
200 ml water
juice of 1 lemon
600 g granulated sugar
a knob of butter (optional)
1 kg apricots, just ripe
200 ml water
juice of 1 lemon
800 g jam sugar
a knob of butter (optional)
Cooking time:
about 35 min
Pre-cooking time:
about 20 min
Cooking time:
about 4 – 6 min
Yield: about 2¾ lb
Yield: about 3 lb
Blueberry jam
1. Preparing the fruit
Wash and dry the fruit; remove any stalks.
2. For the Vital programme
P2
Add the sugar, water and ¼ lemon with its
peel on. Do not add the fruit. Select
P2
and press OK. The display shows “ - - “.
When the jam maker beeps, after about
15 - 20 minutes, add the prepared fruit.
Programme the cooking time indicated
above and press OK. Remove the lemon
and any pips at the end of cooking.
For the Tradition programme
P3
Add the blueberries, water, lemon juice,
and sugar to the bowl. Select Tradition
programme
P3
and press OK; then select
the cooking time indicated above and
press OK.
Carefully remove the paddle using oven
gloves, stir in the liquid pectin with a
wooden spoon and skim off any scum. It is
not necessary to test for a set.
3. Filling the jars
Stir gently and then pot (see page 5 for
details). Do not move the jars for 12 hours.
Label when cold.
Variations:
•
When using the Tradition programme,
for a less sweet taste use 800 g sugar
instead of 1 kg but the yield will be less.
•
Frozen blueberries can be substituted for
fresh blueberries.
Vital
P2
Tradition
P3
Quick
P4
1 kg fresh blueberries
150 ml water
350 g granulated sugar
¼ unwaxed lemon with
peel on
1 kg fresh blueberries
200 ml water
6 tablespoons fresh lemon juice
1 kg granulated sugar
1 bottle (250 g) apple pectin
extract
Quick programme
not recommended for
Blueberry jam.
Cooking time: 25 – 30 min Cooking time: 20 min
Yield: 2¼ lb
Yield: 4½ lb
Blueberries are a low pectin fruit so it is necessary to add commercial pectin to obtain a
good set.
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Содержание Vitafruit MJ701131
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