Morphy Richards 48300 - Manual (Page 20)

10 Recipes for jams
Marmalade
Juice from oranges 3 medium
Rind of oranges grated 2
Preserving sugar 1 cup
Water 1 tbsp
Pectin if needed 2 tsp
Use setting 10 Jam
Comments
• Warm the jars before filling.
• Use extra bake time if needed according to set of
the marmalade and the size of the oranges.
• Remove the paddle with tongs before pouring the
marmalade into the jars.
• Do not lift the lid during mixing.
• Seville oranges should be used for marmalade but
are only available in January/February. If using
other oranges pectin will be needed to firm up the
marmalade refer to packet for instructions.
• This recipe will fill approximately 1 medium (400g)
jar.
Raspberry and apple jam
Raspberries, frozen, measured before defrosting 2 cups
Chopped baking apples (peeled and cored) 1 cup
Preserving sugar 1 cup
Lemon juice 3 tbsp
Use setting 10 Jam
Comments
• Warm the jars before filling.
• Use tongs to remove the paddle before pouring the
jam into prepared jars.
• Do not open lid during mixing.
Plum jam
Plums chopped, remove stone 2 cups
Chopped baking apples (peeled and cored) 1 cup
Preserving sugar 1 cup
Lemon juice 3 tbsp
Use setting 10 Jam
**Alternately use 3 cups of plums and no apples.
Comments
• Warm the jars before filling.
• Use tongs to remove the paddle before pouring the
jam into prepared jars.
• Do not open lid during mixing.
Notes
Depending on quality of fruit pectin may be required
to firm up the jam, refer to the packet for instructions.
20