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JAMS IN A JIFFY
- 15 -
Jams in a Jiffy
Any Berry Jam
Citrus Marmalade
ANY BERRY JAM
1 lb. fresh strawberries,
raspberries, blackberries, etc.
1 lb. Jam Sugar
Knob of butter
Method
Hull and slice or chop the berries if necessary.
Into baking pan place berries with sugar and
butter. Insert pan securely into unit and close
li d. Select “JAM” setting (press “CAKE”
setti ng twice until it blinks) and then press
“START”. The “COMPLETE” light will flash
when jam is done.
Using oven gloves, remove pan from unit.
Turn mixture into refrigerato r or freezer
containers leaving 1/2 inch head space. Cover
tightly to store in refrigerator or freezer. (Jam
thickens on chilling). Makes about 2 cups
jam.
CITRUS MARMALADE
3 oranges
1 lemon or 1/2 small grapefruit
2-1/2 cups sugar
1-1/4 ounces powdered fruit pectin
Method
Quarter oranges, remove pulp and set aside.
Cut away white pith from 2 oranges, remove
peels (discard peel and pith from third orange).
Quarter lemon, remove p ulp and set aside.
Trim white pith from peels and discard pith.
Finely chop reserved orange and lemon peels
or grate in food processor.
Chop pulp from oranges and lemon and
discard seeds. Into baking pan place chopped
fruit and liquid with peels, sugar and pectin.
Insert pan securely into 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 refrigerato r or freezer
containers le aving 1/2 inch head space.
Marmalade will thicken on chilling. Making
about 3-1/2 cups.