47
Jam Cycle
(program 9)
Time : 1hr 20mins
● The jam cycle starts with a 15 minute pre-heat period. During this time the kneader
will not operate.
● Throughout the jam cycle the kneader will stir the ingredients.
● Always use ripe fresh fruit for the best results and cut large fruits into halves or
quarters.
● Use jam sugar with added pectin to ensure a good set.
● If using fruits with a low pectin level, it is best to add 5-10 ml (1-2 tsp) of lemon juice.
● Always use oven gloves to remove the bread pan as it will be very hot.
● You should be present throughout the whole cooking process to keep an eye on the
boiling jam, to make sure it doesn’t boil over, and if necessary to occasionally stir the
jam.
● Transfer the cooked jam to a clean sterilised jar, seal and label.
1 Remove the bread pan from the machine and fit the kneader. Halve and stone the
apricots. Cut each half into four pieces and place in the bread pan. Add the rest of
the ingredients.
2 Insert and lock the bread pan into the bread machine. Close the lid and select
programme JAM from the MENU.
3 Allow to mix for 15 minutes, then if necessary scrape down the sides of the pan with
a wooden spoon to remove any sugar. Take care as the bread pan is hot.
4 At the end of the cycle, turn off then remove the bread pan using oven gloves.
Carefully pour the jam into a sterilised jar, seal and label.
Variation:
Plums can be substituted for the apricots.
Apricot Jam
Ingredients Makes 350g (12oz) jam
Fresh ripe apricots 250g (9 oz)
Lemon juice 2tsp
Water 1tbsp
Jam sugar with pectin 250g (9 oz)
Butter 15g (
1
⁄2 oz)
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