Sunbeam Bakehouse BM3500 Instruction/Recipe Booklet page 49

Jams continued
Apple & Rhubarb Jam
160g (approx. 3) Granny Smith apples,
peeled and chopped
300g rhubarb, cut into 3cm lengths
1 cups sugar
1 /
2
1 / cup Jam Setta
4
2 tablespoons lemon juice
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 lid.
3.Press the Menu button to program (8) Jam
and press "Start". Allow to mix for 5
minutes, open lid and scrape down sides
of bread pan with a plastic spatula.
Jam will be cooked in the number of hours
indicated.
4.Skim the top layer from the surface and
pour into hot sterilized jars, seal and label.
Jam will set on cooling.
Makes: 500ml (2 x 250ml jars)
46
Tomato Relish
1kg ripe peeled tomatoes, chopped
250g peeled onions, chopped
30g peeled garlic, chopped
90g ( cup) salt
1 /
3
125ml ( cup) malt vinegar
1 /
2
350g (1 cups) sugar
1 /
2
1 / cup Jam Setta
3
3 teaspoons mustard powder
3 teaspoons curry powder
1.Place chopped tomatoes, onion and garlic
in a bowl and stir in salt. Cover and stand
for 12 hours or over night. Strain liquid
from tomato mixture and place pulp into
bread pan. Add vinegar, sugar, Jam Setta,
mustard and curry powders and stir with a
plastic spatular. Wipe any spills from
around the pan.
2.Place the bread pan into the breadmaker
and close lid.
3.Press the Menu button to program (8) Jam
and press "Start". Allow to mix for 5
minutes, open lid and scrape down sides
of bread pan with a plastic spatula.
Relish will be cooked in the number of
hours indicated.
4.Pour relish into hot sterilized jars, seal and
label. Relish will be a fresh, light
consistency on cooling. Delicious served
with roasted or barbequed meat, fish and
poultry.
Makes: 1 litre (4 cups)