Making jam
Only use unblemished, fresh produce which is in good
condition for making jam.
Glass jars
Only use clean, washed, unchipped jars that are in good
condition, with a twist-off lid with a volume of up to 250 ml.
Once it has been filled with jam, wipe the rim of the jar with a
clean cloth and hot water.
Preparation
Sort fruit carefully, rinse it briefly but thoroughly and allow it to
drain. Be very careful when washing berries as these are
delicate and are easily damaged.
Remove stalks, pips or stones
Purée the fruit to help the jam to set.
Add the correct quantity of preserving sugar to the fruit purée
(see manufacturer's instructions), and mix thoroughly.
If sweet fruits/berries are used, we recommend adding some
citric acid to help the jam to set.
Procedure
^ Fill the jars to just below the rim with fruit.
^
Place the open jars in a perforated container or on the rack.
^
Tighten the lids securely once cooking has finished.
Function
Combination mode G
Settings
Temperature: 150 °C
Moisture level: 20 %
Duration: 30 minutes
Special programmes
43
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