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Fruit jam
Only use unblemished, fresh produce
which is in good condition.
Glass jars
Only use sterilised jars with twist-off
lids up to a maximum capacity of
250 ml.
After pouring in the jam, clean the
outside of the rim of the jar with a cloth
and hot water.
Preparation
Sort fruit carefully, rinse it briefly but
thoroughly and allow it to drain. Take
great care when cleaning soft fruit as it
is very delicate and squashes easily.
Remove any stalks, cores or stones.
Purée the fruit as otherwise the
preserve will not set. Add jam sugar to
the fruit (according to packet
instructions) and stir well.
For sweet fruit and berries you should
also add some citric acid.
Other applications
Making jam
Fill jars to maximum 2/3 full.
Place the open jars in a perforated
cooking container or on the rack.
Leave the jars to stand for 1–
2 minutes after the end of the
process.
Afterwards, seal the jars with a lid and
allow the jars to cool down.
Settings
|
Combi mode
Temperature: 150 °C
Moisture: 0%
Duration: 35–45 minutes
Combi Fan Plus
109
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