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Fruit jam
Only use unblemished, fresh produce
which is in good condition.
Glass jars
Only use sterilised jars with twist-off lids
up to a maximum capacity of 1 cup
(250 ml).
After pouring in the jam, clean the out-
side of the rim of the jar with a cloth
and hot water.
Preparation
Sort fruit carefully, rinse it briefly but
thoroughly and allow it to drain. Take
great care when cleaning soft fruit as it
is very delicate and squashes easily.
Remove any stalks, cores or pits.
Purée the fruit as otherwise the pre-
serve will not set. Add jam sugar to the
fruit (according to packet instructions)
and stir well.
For sweet fruit and berries you should
also add some citric acid.
Making jam
Fill jars maximum two-thirds full.
Place the open jars in a perforated
cooking container or on the wire rack.
At the end of the cooking duration,
take the jars out of the steam oven
using pot holders. Leave them to
stand for 1–2 minutes before sealing
them with lids and then leave them to
cool.
Settings
|
Operating Modes
Combi Conv Bake
Temperature: 300°F (150°C)
Moisture: 0%
Duration: 35–45 minutes
Special modes
|
Combi Steam
135
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