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"JAM" PROGRAM Recipes
Use this cycle to make jams from fresh or frozen fruits. Do not double recipes or allow ingredients to boil over the Bread Pan into the
Baking Chamber. Should it happen, stop the Bread Maker immediately. Unplug, let cool and clean thoroughly. The Bread Maker will heat
for 15 minutes before any movement occurs in the Bread Pan.
Press the MENU Button until 8 (Jam) appears in the Display Window. Press the START Button.
IMPORTANT
•
Clean fresh berries or fruit, remove seeds and pits. Use ripe fruit, not over ripe or under ripe. Cut fruit into
Use a potato masher or your hands to crush fruit, and then use a measuring cup to measure 2 cups of fruit.
•
Frozen berries or fruit (no sugar added) may be substituted for fresh. Thaw, drain and mash before measuring the fruit. For thinner
jam, use juice as part of the 2 cups berry or fruit amount.
•
You may decrease the amount of sugar, but it will produce a thinner result. More sugar will make it thicker. For best results, sugar
substitutes are not recommended.
•
You may use strawberries, blackberries, raspberries or other thin skinned berries. Fruit such as peaches, pears and apricots may be
used but should be peeled and have seeds removed.
•
Lemon juice adds necessary acid to specific berries or fruit.
•
Pour the hot jam into a heat-safe container. Leave on the counter to cool; stir frequently. Jam will thicken upon cooling.
•
Store the jam into a refrigerator/freezer-safe container, leaving
•
The average refrigerated life of jam is 2 weeks or up to several months frozen.
CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE AND JAM WILL BE VERY HOT. USE OVEN MITTS.
STRAWBERRY, BLACKBERRY,
OR RASPBERRY JAM
Fresh or Frozen (thawed) Fruit
Sugar
CAUTION: DO NOT EXCEED THESE AMOUNTS!
2
2 cups
3
/
cups
1
4
/
inch of space at the top. Cover tightly to store.
1
2
BLUEBERRY, APRICOT, PEACH
OR PEAR JAM
Fresh or Frozen (thawed) Fruit
Sugar
Lemon Juice
/
inch cubes and drain.
1
2
2 cups
3
/
cups
1
4
2 TBL
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