23
(11) JAM
Practical tips for best results
• Use fresh ripe fruit cut into small pieces.
• Do not reduce the quantity of sugar specified. Do not use sugar surrogates.
• Pour the hot jam into sterilised jars (see notes below), leaving a space of about 2 cm at the top.
Seal the jar immediately.
• Label the jars.
Leave to cool at room temperature before placing in the refrigerator.
• A thickening agent is required in all recipes. This contains pectin, a stabiliser essential to give the jam a
gelatinous consistency. You can usually buy thickener in sachets from the supermarket.
• Take care when handling hot jam.
Sterilising the jars
• Remove the labels and inserts inside the lids by soaking in hot water. Wash thoroughly with water and
washing up liquid.
• Put the jars on a tray and place in the oven at 100°C for 20-25 minutes.
Remove from the oven using special pan handles and fill immediately with hot jam.
• Sterilising jars will destroy the germs and kill the bacteria which would otherwise cause the jam to dete-
riorate. You can therefore enjoy homemade jam all year round.
Method
1. Place all the ingredients in the pan in the order described.
2. Place the pan in the appliance and close the lid.
3. Press the MENU button until you reach programme (11) JAM and press .
4. Mix for 5 minutes, open the lid and scrape the sides of the pan with a plastic spatula.
NB: it is normal for excess steam to escape from the vent during cooking.
Leave the lid closed until cooking is complete.
Apricot jam
500g fresh apricots, stoned and cut into small pieces
100g sugar
2 tablespoons lemon juice
2 tablespoons water
3 tablespoons thickener
Peach and cardamom jam
500 g fresh peaches cut into small pieces
100g sugar
2 tablespoons lemon juice
1
/
2
teaspoon crushed cardamom seeds
2 tablespoons water
3 tablespoons thickener
Traditional marmalade
500g oranges divided in half and cut into thin slices
100g sugar
2 tablespoons lemon juice
3 tablespoons thickener
