88 89
CHIPOTLE KETCHUP
INGREDIENTS
1 medium onion, diced
1 tbsp. olive oil
1 can (28 oz.) tomatoes, drained and chopped
2 bottled chipotle peppers in adobe, drained and chopped
½ cup cider vinegar
¼ cup light brown sugar
1 tbsp. molasses
1 tsp. celery seeds
½ tsp. ground cinnamon
¼ tsp. cloves
1. Measure ingredients in order listed into bread pan.
2. Insert bread pan securely into baking chamber; close lid. Plug unit
into wall outlet.
3. Select JAM. Press the START/STOP button.
4. The complete signal will sound when the ketchup is done.
5. Using a pot holder, remove bread pan from baking chamber and
carefully spoon into a heatproof bowl. Cover and allow to stand for
at least 10 minutes to cool.
6. Spoon into blender jar; process on high speed until smooth (about
1 minute).
7. Strain and pour into jars.
8. Store in refrigerator for up to 3 weeks.
MAKES ABOUT 3 CUPS
JaM
PEPPER CHUTNEY
INGREDIENTS
1 medium green pepper, seeded and diced
1 medium red pepper, seeded and diced
1 bunch green onions, sliced
½ cup sun dried tomatoes, chopped
5 jalapeno peppers, seeded and diced
2 large cloves garlic, minced
¼ cup fresh cilantro, chopped
4½ cups sugar
1 package (1.75 oz.) powdered pectin
1 cup cider vinegar
1. Measure ingredients into bread pan.
2. Insert bread pan securely into baking chamber; close lid. Plug unit
into wall outlet.
3. Select JAM. Press the START/STOP button.
4. The complete signal will sound when the preserves are done.
5. Using a pot holder remove bread pan from baking chamber and
carefully pour the mixture into clean jars.
6. Refrigerate jars to cool.
7. Store in refrigerator up to 3 weeks.
MAKES ABOUT 2½ CUPS
JaM
JaM
To Next Page
Loading...
