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Oster 5839 Manual: Strawberry Jam; Blueberry Jam; Pineapple Jam

Delux bread & dough maker.
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Jams
Blueberry Jam
2 envelopes of Knox Gelatin
1 cup of sugar
2 tablespoons of lemon juice reconstituted
3/4 cup of water
16 ounces of thawed frozen blueberries
DIRECTIONS:
1. Dissolve 2 envelopes of Knox gelatin with 3/4 cup of water.
2. Add 2 tablespoons of lemon juice, sugar, and blueberries.
3. Place mixture in pan. Put pan in machine. Press SELECT until
the number "11" is displayed, indicating the Jam Cycle. Press START.
4. When cycle is finished, pour into sterile jars.
5. Let cool for about 3 hours before refrigerating.
6. Store in refrigerator up to 4 weeks. Makes 1 pint.
Pineapple Jam
2 envelopes of Knox Gelatin
3/4 cup of liquid**
20 ounce can crushed pineapple (drain and reserve juice)
1/2 cup of sugar
1 tablespoon of reconstituted lemon juice
DIRECTIONS:
1. **Drain pineapple juice and add enough water to make 3/4 cup of liquid.
2. Mix together liquid and gelatin until it is dissolved.
3. Combine sugar, lemon juice, and drained pineapple.
4. Place mixture in pan. Put pan in machine. Press SELECT until
the number "11" is displayed, indicating the Jam Cycle. Press START.
5. When cycle is finished, pour into sterile jars.
6. Let cool for about 3 hours before refrigerating.
7. Store in refrigerator up to 4 weeks. Makes 1 pint.

Strawberry Jam

1 pound of frozen whole unsweetened strawberries
3 1/3 cups of sugar
3 ounces of liquid pectin
DIRECTIONS:
1. Layer in order.
2. Place mixture in pan. Put pan in machine. Press SELECT until
the number "11" is displayed, indicating the Jam Cycle. Press START.
3. Repeat cycle (requires 2 cooking cycles).
4. When cycle is finished, pour into sterile jars.
5. This jam will take a week to set up.
6. It will set up quicker if placed in the refrigerator.
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