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2001 ABM10 rev.0
JAM
The ABM10 makes excellent jam! However, please remember to be extra careful when
handling the hot jam.
Fresh strawberries (or just about any fruit) 440g
Sugar (caster or granulated) 630g
Pectin (available in packets in supermarkets) 1 x 13g sachet.
Method: Either crush the fruit manually or use a food processor (preferable). Add fruit to
the bread pan and fold in the sugar with a wooden spoon or spatula. Sprinkle the sachet of
pectin over the mixture. Close the lid and select the JAM (9) programme.
When the process is complete remove the bread pan. !!carefully!!
A layer of foam often develops on top of the jam. Carefully remove this and discard. Pour
the remaining mixture into jars/containers and leave to cool before removing to
refrigerator.
Tip: It’s a good idea to clean the bread pan as soon as possible after making jam.
Caramelised sugar can be quite difficult to remove if left too long.
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