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RECIPES FOR SENSOR COOK No. 6 “JAM”
Kiwi - Banana Jam
Ingredients
525 g Kiwi
225 g Banana
250 g Jelly sugar
(preserving sugar with pectin,
1 sugar : 3 fruits)
Preparation
1. Peel kiwis and bananas and cut into small
pieces.
2. Mix the fruits with preserving sugar with pectin
and fill into an oval 3,5 l-glass form (pyrex).
3. Cook on SENSOR COOK No. 6 "Jam".
4. After cooking fill into well cleaned glasses and
cover with twist-off-lid or with preserving film.
Raspberry Jam
Ingredients
750 g Raspberries
250 g Jelly sugar
(preserving sugar with pectin,
1 sugar : 3 fruits)
Preparation
1. Mix raspberries with preserving sugar with
pectin and fill into an 3,5 l-glassform (pyrex).
2. Cook on SENSOR COOK No. 6 "Jam".
3. After cooking fill into well cleaned glasses and
cover with twist- off-lid or with preserving film.
Mixed Berries Jam
Ingredients
667 g Mixed berries (blackberry, blueberry,
raspberry, currant, strawberry)
333 g Jelly sugar
(preserving sugar with pectin,
1 sugar : 2 fruits)
Preparation
1. Fill mixed berries and preserving sugar with
pectin into an oval 3,5 l-glassform (pyrex) and
mix them.
2. Cook on SENSOR COOK No. 6 "Jam".
3. After cooking fill into well cleaned glasses and
cover with twist-off-lid or with preserving film.
NOTE:
1. Please follow the instructions in the SENSOR COOK chart on page 24.
2. These instructions are for 1,0 kg. If you want to cook other weights, adjust the ingredients.
Nectarine Jam
Ingredients
667 g Nectarines
3 tbsp.Lemon juice
333 g Jelly sugar
(preserving sugar with pectin,
1 sugar : 2 fruits)
4 tbsp. Orange liqueur (for ex. Coitreau)
Preparation
1. Cut nectarines into small pieces.
2. Put them into an oval 3,5 l-glassform (pyrex).
3. Mix them with lemon juice and preserving
sugar with pectin.
4. Cook on SENSOR COOK No. 6 "Jam".
5. After cooking add orange liqueur, fill into well
cleaned glasses and cover with twist-off-lid or
with preserving film.
R-963 English 01/07/2000 11:57 Page 26