JAMS

Strawberries, hulled and chopped
Sugar
Jam Setta

1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.

2. Place the bread pan into the breadmaker and close the lid

3. Press the MENU button to program (9) JAM and press "START"

4. Allow to mix for 5 minutes, open lid and scrape down sides of bread pan with a plastic spatula.

NOTE:
It is normal for excess steam to escap from the stem vent during the cooking process, it will escap through the steam vent. Leave the lid closed until cooking is complete Handy hints for optimum results.
1. Use ripe, fresh fruit. Large pieces should be cut into rough shaped small pieces.

2. Jam should be chunky and contin pieces of fruit, avoid processing your fruit.

3. Do not reduce the amount of Sugar specified or use subsitutes.

4. Pour hot jam into sterilised jars (see notes below), leaving approximately 2 cm for the top of the jar. Seal the immediately.

5. Label jars. Allow to cool to room temerature before refrigerating.

6. Jam Setta is required in all recipes. It contains pectin, a natural setting
agent that occurs in fruit, essential fro the gel like quality of jam. Jam Setta can be purchased in most supermarkets in 50 g schets.

7. Be very careful when handling hot jam.

Serilising you jars.

1. Remove labels and lid inserts by soaking in warm water. Wash well in soapy water.
2. Place jars on a tray into the oven at 100 °C for 20-25 minutes. Remove using oven mitts and fill immediately with hot jam.
3. Sterilising your jars will destroy germs and kill bacteria that would otherwise spoil your jam. Thus you will be able to enjoy your homemade jam all year round.

Fresh Apricots, deseeded & chopped
Sugar
Lemon Juice
Water
Jam Setta

1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.

2. Place the bread pan into the breadmaker and close the lid

3. Press the MENU button to program (9) JAM and press "START"

4. Allow to mix for 5 minutes, open lid and scrape down sides of bread pan with a plastic spatula.

NOTE:
It is normal for excess steam to escap from the stem vent during the cooking process, it will escap through the steam vent. Leave the lid closed until cooking is complete Handy hints for optimum results.
1. Use ripe, fresh fruit. Large pieces should be cut into rough shaped small pieces.

2. Jam should be chunky and contin pieces of fruit, avoid processing your fruit.

3. Do not reduce the amount of Sugar specified or use subsitutes.

4. Pour hot jam into sterilised jars (see notes below), leaving approximately 2 cm for the top of the jar. Seal the immediately.

5. Label jars. Allow to cool to room temerature before refrigerating.

6. Jam Setta is required in all recipes. It contains pectin, a natural setting
agent that occurs in fruit, essential fro the gel like quality of jam. Jam Setta can be purchased in most supermarkets in 50 g schets.

7. Be very careful when handling hot jam.

Serilising you jars.

1. Remove labels and lid inserts by soaking in warm water. Wash well in soapy water.
2. Place jars on a tray into the oven at 100 °C for 20-25 minutes. Remove using oven mitts and fill immediately with hot jam.
3. Sterilising your jars will destroy germs and kill bacteria that would otherwise spoil your jam. Thus you will be able to enjoy your homemade jam all year round.

Apple, peeled & chopped
Rhubarb, chopped
Water
Sugar
Lemon Juice
Jam Setta

1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.

2. Place the bread pan into the breadmaker and close the lid

3. Press the MENU button to program (9) JAM and press "START"

4. Allow to mix for 5 minutes, open lid and scrape down sides of bread pan with a plastic spatula.

NOTE:
It is normal for excess steam to escap from the stem vent during the cooking process, it will escap through the steam vent. Leave the lid closed until cooking is complete Handy hints for optimum results.
1. Use ripe, fresh fruit. Large pieces should be cut into rough shaped small pieces.

2. Jam should be chunky and contin pieces of fruit, avoid processing your fruit.

3. Do not reduce the amount of Sugar specified or use subsitutes.

4. Pour hot jam into sterilised jars (see notes below), leaving approximately 2 cm for the top of the jar. Seal the immediately.

5. Label jars. Allow to cool to room temerature before refrigerating.

6. Jam Setta is required in all recipes. It contains pectin, a natural setting
agent that occurs in fruit, essential fro the gel like quality of jam. Jam Setta can be purchased in most supermarkets in 50 g schets.

7. Be very careful when handling hot jam.

Serilising you jars.

1. Remove labels and lid inserts by soaking in warm water. Wash well in soapy water.
2. Place jars on a tray into the oven at 100 °C for 20-25 minutes. Remove using oven mitts and fill immediately with hot jam.
3. Sterilising your jars will destroy germs and kill bacteria that would otherwise spoil your jam. Thus you will be able to enjoy your homemade jam all year round.

Kiwi Fruit, peeled & chopped
Sugar
Water
Lemon Juice
Jam Setta

1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.

2. Place the bread pan into the breadmaker and close the lid

3. Press the MENU button to program (9) JAM and press "START"

4. Allow to mix for 5 minutes, open lid and scrape down sides of bread pan with a plastic spatula.

NOTE:
It is normal for excess steam to escap from the stem vent during the cooking process, it will escap through the steam vent. Leave the lid closed until cooking is complete Handy hints for optimum results.
1. Use ripe, fresh fruit. Large pieces should be cut into rough shaped small pieces.

2. Jam should be chunky and contin pieces of fruit, avoid processing your fruit.

3. Do not reduce the amount of Sugar specified or use subsitutes.

4. Pour hot jam into sterilised jars (see notes below), leaving approximately 2 cm for the top of the jar. Seal the immediately.

5. Label jars. Allow to cool to room temerature before refrigerating.

6. Jam Setta is required in all recipes. It contains pectin, a natural setting
agent that occurs in fruit, essential fro the gel like quality of jam. Jam Setta can be purchased in most supermarkets in 50 g schets.

7. Be very careful when handling hot jam.

Serilising you jars.

1. Remove labels and lid inserts by soaking in warm water. Wash well in soapy water.
2. Place jars on a tray into the oven at 100 °C for 20-25 minutes. Remove using oven mitts and fill immediately with hot jam.
3. Sterilising your jars will destroy germs and kill bacteria that would otherwise spoil your jam. Thus you will be able to enjoy your homemade jam all year round.

Fresh Plums, peeled, deseeded & chopped
Sugar Lemon Juice
Jam Setta

1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.

2. Place the bread pan into the breadmaker and close the lid

3. Press the MENU button to program (9) JAM and press "START"

4. Allow to mix for 5 minutes, open lid and scrape down sides of bread pan with a plastic spatula.

NOTE:
It is normal for excess steam to escap from the stem vent during the cooking process, it will escap through the steam vent. Leave the lid closed until cooking is complete Handy hints for optimum results.
1. Use ripe, fresh fruit. Large pieces should be cut into rough shaped small pieces.

2. Jam should be chunky and contin pieces of fruit, avoid processing your fruit.

3. Do not reduce the amount of Sugar specified or use subsitutes.

4. Pour hot jam into sterilised jars (see notes below), leaving approximately 2 cm for the top of the jar. Seal the immediately.

5. Label jars. Allow to cool to room temerature before refrigerating.

6. Jam Setta is required in all recipes. It contains pectin, a natural setting
agent that occurs in fruit, essential fro the gel like quality of jam. Jam Setta can be purchased in most supermarkets in 50 g schets.

7. Be very careful when handling hot jam.

Serilising you jars.

1. Remove labels and lid inserts by soaking in warm water. Wash well in soapy water.
2. Place jars on a tray into the oven at 100 °C for 20-25 minutes. Remove using oven mitts and fill immediately with hot jam.
3. Sterilising your jars will destroy germs and kill bacteria that would otherwise spoil your jam. Thus you will be able to enjoy your homemade jam all year round.

Fresh Peaches, seeded & chopped
Sugar
Lemon Juice
Cardamon Seeds, crushed
Water
Jam Setta

1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.

2. Place the bread pan into the breadmaker and close the lid

3. Press the MENU button to program (9) JAM and press "START"

4. Allow to mix for 5 minutes, open lid and scrape down sides of bread pan with a plastic spatula.

NOTE:
It is normal for excess steam to escap from the stem vent during the cooking process, it will escap through the steam vent. Leave the lid closed until cooking is complete Handy hints for optimum results.
1. Use ripe, fresh fruit. Large pieces should be cut into rough shaped small pieces.

2. Jam should be chunky and contin pieces of fruit, avoid processing your fruit.

3. Do not reduce the amount of Sugar specified or use subsitutes.

4. Pour hot jam into sterilised jars (see notes below), leaving approximately 2 cm for the top of the jar. Seal the immediately.

5. Label jars. Allow to cool to room temerature before refrigerating.

6. Jam Setta is required in all recipes. It contains pectin, a natural setting
agent that occurs in fruit, essential fro the gel like quality of jam. Jam Setta can be purchased in most supermarkets in 50 g schets.

7. Be very careful when handling hot jam.

Serilising you jars.

1. Remove labels and lid inserts by soaking in warm water. Wash well in soapy water.
2. Place jars on a tray into the oven at 100 °C for 20-25 minutes. Remove using oven mitts and fill immediately with hot jam.
3. Sterilising your jars will destroy germs and kill bacteria that would otherwise spoil your jam. Thus you will be able to enjoy your homemade jam all year round.

Seville Oranges, halved & thinly sliced
Sugar
Lemon Juice
Jam Setta

1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.

2. Place the bread pan into the breadmaker and close the lid

3. Press the MENU button to program (9) JAM and press "START"

4. Allow to mix for 5 minutes, open lid and scrape down sides of bread pan with a plastic spatula.

NOTE:
It is normal for excess steam to escap from the stem vent during the cooking process, it will escap through the steam vent. Leave the lid closed until cooking is complete Handy hints for optimum results.
1. Use ripe, fresh fruit. Large pieces should be cut into rough shaped small pieces.

2. Jam should be chunky and contin pieces of fruit, avoid processing your fruit.

3. Do not reduce the amount of Sugar specified or use subsitutes.

4. Pour hot jam into sterilised jars (see notes below), leaving approximately 2 cm for the top of the jar. Seal the immediately.

5. Label jars. Allow to cool to room temerature before refrigerating.

6. Jam Setta is required in all recipes. It contains pectin, a natural setting
agent that occurs in fruit, essential fro the gel like quality of jam. Jam Setta can be purchased in most supermarkets in 50 g schets.

7. Be very careful when handling hot jam.

Serilising you jars.

1. Remove labels and lid inserts by soaking in warm water. Wash well in soapy water.
2. Place jars on a tray into the oven at 100 °C for 20-25 minutes. Remove using oven mitts and fill immediately with hot jam.
3. Sterilising your jars will destroy germs and kill bacteria that would otherwise spoil your jam. Thus you will be able to enjoy your homemade jam all year round.