Jam Making Cycle - Kenwood BM200 series Instructions & Recipes

Jam Cycle
Time : 1hr
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Throughout the jam cycle the kneader will stir the ingredients.
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After 45 minutes the heat supply switches off to allow the jam to cool slightly before
transferring to a preserves jar.
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Always use ripe fresh fruit for the best results and cut large fruits into halves or
quarters.
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Use jam sugar with added pectin to ensure a good set.
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If using fruits with a low pectin level, it is best to add 5-10 ml (1-2 tsp) of lemon juice.
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Always use oven gloves to remove the bread pan as it will be very hot.
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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.
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Transfer the cooked jam to a clean sterilised jar, seal and label.
Ingredients
fresh ripe apricots
lemon juice
water
jam sugar with pectin
butter
1 Remove the bread pan from the machine and fit the kneader. Halve and stone the
apricots. Cut each half into four pieces and place in the bread pan. Add the lemon
juice and water.
2 Insert and lock the bread pan into the bread machine. Close the lid and select
programme SPECIALITY Jam. Set a separate timer for 15 minutes.
3 Meanwhile weigh the sugar and place in a bowl. After 15 minutes, gradually add to the
bread pan. Add the butter. If necessary scrape down the sides of the pan with a
wooden spoon to remove any sugar. Take care as the bread pan is hot.
4 At the end of the cycle, turn off then remove the bread pan using oven gloves.
Carefully pour the jam into a sterilised jar, seal and label.
Variation:
Plums can be substituted for the apricots.
(program 11)
Apricot Jam
46
Makes 350g (12oz) jam
250 g (9 oz)
10 ml (2 tsp)
15 ml (3 tsp)
250 g (9 oz)
15 g ( 1 ⁄ oz)
2