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Throughout the jam cycle the kneader will stir the ingredients.
Always use ripe fresh fruit for the best results and cut large fruits into halves or quarters.
Use jam sugar with added pectin to ensure a good set.
If using fruits with a low pectin level, it is best to add 5-10ml (1-2 tsp) of lemon juice.
Alway use oven gloves to remove the bread pan as it will be very hot.
You should be present throughout the whole cooking process to keep an eye on the boiling jam, to make sure it doesn't boil over, and if necessary to occasionally stir the jam.
Transfer the cooked jam to a clean sterilised jar, seal and label.
Tiptsp = 5ml teaspoontbsp = 15ml tablespoon
Makes 450g JamStrawberries 115gRaspberries 115gRedcurrants 75gLemon Juice 1 tspJam Sugar with Pectin 300gButter 15g
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