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Jams
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I would like to see recipe for
 

Apple Cinnamon Jam

Chopped Peeled Apples 350g (4 cups)
Water 320g (1 ¼ cups) ANY SPECIFIC MEASUREMENT?
Castor Sugar 125g (1 cup)
Brown Sugar 42g (1/3 cup)
Cinnamon 1 tsp
Lemon Juice 2 tbsp
Grated Lemon Peel 1 tbsp
Powdered Fruit Pectin 2 tbsp

Instructions
  1. Place apples and water in a saucepan. Bring to boil.
  2. Reduce heat and simmer for 15-20 minutes or until the apples have softened.
  3. Place in food processor or blender, process until smooth.
  4. Place the mixture into the bread pan.
  5. Add the rest of the ingredients.
  6. Select DOUGH setting and press START.
  7. When the cycle has completed, place the jam into a clean glass canister.
    Let the jam cool before closing the lid. Store in refrigerator.
 
   

 

Blueberry Jam


Blueberries 500g (4 cups)
Castor Sugar 250g (2 cups)
Powdered Fruit Pectin 3g

Instructions
  1. Place blueberries with sugar and pectin into bread pan.
  2. Select DOUGH setting and press START.
  3. When the cycle has completed, place the jam into a clean glass canister.
  4. Let the jam cool before closing the lid. Store in refrigerator.
 
   
 

Strawberry Jam

Strawberries 500g (4 cups)
Castor Sugar 250g (2 cups)
Powdered Fruit Pectin 3g

Instructions
  1. Place strawberries with sugar and powdered fruit pectin in bread pan.
  2. Select DOUGH setting and press START.
  3. When the cycle has completed, place the jam into a clean glass canister.
  4. Let the jam cool before closing the lid. Store in refrigerator.

Note: We recommend using over-ripe strawberries as they will soften faster and give better colour as compared to fresh ones.