18
Sandwich (Prog 11.)
Jam (Prog 12.)
Raspberry Jam
Raspberries 3 cup (330g)
Jam sugar 1 cup (220g)
Lemon juice 3 tbsp
Comments
• Warm the jar before filling.
• This recipe will fill approximately 1 medium (400g) jar.
Note
• A jam with a light set may be made but will have reduced keeping
qualities and must be refrigerated. Use 200g sugar to 330g
raspberries and only 1 tsp lemon juice.
Blackberry and Apple Jam
Frozen blackberries (no need to defrost) 250g
Chopped cooking apples
peeled, cored and diced finely 100g
Jam sugar 210g
Lemon juice 1 tsp
Comments
•The recipe will fill approx. 1 medium 400g jar
•Warm jar before filling, pot and cover as usual.
Marmalade
1 x 850g can Ma Made (use half the can)
Water 210ml
Preserving sugar 900g
Sandwich Loaf
Loaf size: 11⁄2lb (680g) 2 lb (907g)
Water 11⁄16 cup (255ml) 11⁄3cup (320ml)
Soft margarine or butter 11⁄2tbsp 2 tbsp
Salt 1⁄2tsp 1 tsp
Skimmed milk powder 11⁄2tbsp 2 tbsp
Sugar 3 tbsp 31⁄2tbsp
Strong white bread flour 3 cup (432g) 4 cup (576g)
Fast action yeast 3⁄4tsp 1 tsp
Method
1 Stir the Ma Made in the tin then weigh out half (425g) into the Pan.
Save the other half for another batch.
2 Add 210ml water and 900g Preserving Sugar.
3 Close the Lid. Select Jam Program.
4 When ready, press Stop and then select Bake Program (14) for 30
minutes.
5 In the meantime warm 3-4 clean dry jam jars in the oven. Put a
saucer in the fridge so that when the 30 minutes are up you can
place a small amount of marmalade onto the saucer. Wait 2-3
minutes and then draw your finger across the surface. If it wrinkles
the marmalade is ready for potting. If not put it on Bake setting for a
few more minutes and check again.
6 When the marmalade is ready allow the Pan to stand for 3 – 4
minutes then stir with a wooden spoon before filling the warmed jars.
7 Cover the surface of the marmalade with a waxed disc and a lid or
cellophane circle secured with an elastic band.
