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Jam
1. Ensure the kneading blade is in the bread pan.
2. Prepare the fruit as instructed. Add the ingredients to the bread pan in the order listed.
3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber
and press down to ensure the pan is firmly clicked in place. Close the lid.
4. Turn the power on from the power point.
5. Press the MENU button to select menu 13 (Jam).
6. Press START. Jam will be complete in the time indicated on the screen.
7. On completion, use oven mitts to remove the bread pan from the baking chamber. Pour
Jam into sterilised jars; seal immediately. Jam will set on cooling. Cool to room temperature
before refrigerating.
Notes:
• Don’t be tempted to increase these recipes, as they may overflow.
• If trying you own recipe in the bread maker for the first time, be sure to keep a close eye on
your jam so as it doesn’t overflow.
• To sterilise jars, place clean, glass jars, without any chips or cracks, in a large saucepan and
cover with cold water. Place the lid on and bring to boil. Boil for 20 minutes. Remove the
jars and stand upright on a heat-proof board. Do not dry, as their own heat will soon dry
them.
• Alternatively, place clean, glass jars, without any chips or cracks, into the oven at 100°C for
20-25 minutes. Remove from the oven using oven mitts and fill immediately with hot jam.
• Jam setta is a powder containing pectin that assists Jam to set and “gel”. It can be bought
from supermarkets in 50g packets.
If your marmalade still has large sections of pith, you may want to add ½ cup water and run
it through another cycle. Keep an eye on it if running a second cycle as the large quantity of
sugar may cause it to burn.
Strawberry Jam Makes 2 ½ cups
Strawberries, hulled, halved 500g
Caster sugar 1 ½ cups
Jam setta 2 tablespoons
Orange and Lemon Marmalade Makes 2 ½ cups
Oranges, washed, quartered, thinly sliced 2
Lemon, washed, quartered, thinly sliced 1
Caster Sugar 1 ½ cups
Jam setta 1 tablespoon