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Handy hints for optimum results
• Use ripe, fresh fruit. Large pieces should
be cut into rough shaped small pieces.
• Jam should be chunky and contain pieces
of fruit, avoid processing your fruit.
• Do not reduce the amount of sugar
specified or use substitutes.
• Pour hot jam into sterilised jars (see notes
below), leaving approximately 2cm for the
top of the jar. Seal the jar immediately.
• Label jars. Allow to cool to room
temperature before refrigerating.
• Jam Setta is required in all recipes. It
contains pectin, a natural setting agent that
occurs in fruit, essential for the gel like
quality of jam. Jam Setta can be purchased
in most supermarkets in 50g sachets.
• Be very careful when handling hot jam.
Sterilising your jars
• Remove labels and lid inserts by soaking in
warm water. Wash well in soapy water.
• Place jars on a tray into the oven at 100°c
for 20-25 minutes. Remove using oven
mitts and fill immediately with hot jam.
• Sterilising your jars will destroy germs and
kill bacteria that would otherwise spoil your
jam.
Thus you will be able to enjoy your
homemade jam all year round.
Method
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 the lid.
3. Press the MENU button to program (9) JAM
and press “START”.
4. Allow to mix for 5 minutes, open lid and
scrape down sides of bread pan with a
plastic spatula.
Note: It is normal for excess steam to escape
from the steam vent during the cooking
process, it will escape through the steam
vent. Leave the lid closed until cooking is
complete.
Jams