JAMS IN A JIFFY
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Jams in a Jiffy
Creating Your Own
Jams in the
Home Bakery
Cinnamon Apple
Butter
Apricot-Pineapple
Jam
Jam Making Guidelines
You might never have considered using your Home bakery for making a sweet jam for your fresh breads
but it is easy and fun! Note that these recipes do not call for the traditional technique of using hot
sterilized jars, or 'paraffin-sealing' to preserve the jams. You can refrigerate or freeze these recipes to
enjoy them for months to come.
Remember, too, that for the “JAM” setting, you must press the “CAKE: setting twice until it blinks.
Creating Your Own Jams in the Home Bakery
• Dried fruit such as those used in the Apricot-Pineapple Jam and Mixed Fruit Jam are terrific candidates
for the Home Bakery method. They thicken easily during the cooking process and call for less pectin
than other fruits.
• With fresh fruits such as berries and peaches, use about 1/3 to 1 cup of sugar per cup of fruit. Taste the
fruit for sweetness to gauge the amount of sugar needed.
• Do not exceed 4 cups of fruit per batch.
• Always remove peels from fresh fruits such as apples, pears and peaches. Jams will have a smoother,
more uniform texture.
• Store jams in the refrigerator or freezer. Chilling completes the thickening process. Then use as
desired.
CINNAMON APPLE BUTTER
4 cups chopped peeled apples
1-1/4 cups water
1 cup granulated sugar
1/3 cup brown sugar
1 teaspoon cinnamon
1 tablespoon grated lemon peel
2 tablespoons lemon juice
1-3/4 ounces powdered fruit pectin
Method
Place apples and water in a saucepan and bring
to the boil. Reduce heat and simmer for 15 to
20 minutes or until the apples are soft. Place
in a food processor or blender and process
until smooth. Turn mixture into the bread pan,
add sugars, cinnamon, lemon peel and juice
and pectin. Insert the pan securely into the
unit and close lid. Select “JAM” setting (press
“CAKE” setting twice) and press “START”.
The “COMPLETE” light will flash when jam
is done. Using oven gloves remove pan from
unit. Turn mixture into refrigerator or freezer
containers leaving 1/2 inch head space. Store
for 24 hours before using. Makes about 3
cups.
Pear Butter:
Substitute chopped, peeled ripe
pears for the apples done.
Using oven gloves, remove pan from unit and
pull out kneading rod. Turn cake out onto
cooling rack and cool completely before
slicing.
APRICOT-PINEAPPLE JAM
6 ounces of dried apricots, finely chopped
1 1/2 cups water
8-1/2 oz can crushed pineapple, drained
2/3 cup sugar
1 tablespoon liquid pectin
2 tablespoons lemon juice
2 teaspoons grated fresh lemon peel
1/4 teaspoon allspice
Method
Into baking pan place chopped apricots, water,
crushed pineapple, sugar, pectin, lemon juice,
lemon peel and allspice. Insert pan securely
into unit and close lid. Select “JAM” setting
(press “CAKE” setting twice until it blinks),
then press “START”. The “COMPLETE”
light will flash when jam is done.
Using oven gloves remove pan from unit,
spoon jam into sterilized half-pint jars, freezer
containers or refrigerator containers.
Refrigerate for up to 1 month or freeze for up
to 3 months. Makes about 2-1/4 cups.
Mixed Fruit Jam:
Substitute 8 ounces mixed
dried fruit for the apricots.
