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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.
Strawberry Jam
500g strawberries, hulled and cut into halves
1
1
/
2
cups sugar
1
/
4
cup Jam Setta
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 lid.
3. Press the Menu button to program (8) Jam
and press “Start”. Allow to mix for 5
minutes, open lid and scrape down sides
of bread pan with a plastic spatula.
4. Jam will be cooked in the number of
hours indicated.
5. Skim the top layer from the surface and
pour into hot sterilized jars, seal and
label. Jam will set on cooling.
Makes: 600ml (3 x 200ml jars)
Jam