Cuisinart CBK-200 CBK-200 Manual - Page 84

Peach, Mango, Papaya and Apricot Jam Makes about 3 cups Strawberry Rhubarb Jam Makes about 3 cups 1 cup (8 ounces) diced (1⁄2-inch) peaches 1 cup (6 ounces) diced (1⁄2-inch) mango 1 cup (6 ounces) diced (1⁄2-inch) papaya 1⁄2 cup (4 ounces) dried apricots, cut in quarters 11⁄4 cups granulated sugar 3 tablespoons fresh lemon juice 1⁄4 cup powdered pectin Place all ingredients in a medium bowl and stir. Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Jam. Press Start. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle. Transfer jam to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks. Nutritional information per serving (1 tablespoon): Calories 36 (1% from fat) • carb. 9g • pro. 0g • fat 0g • sat. fat 0g • chol. 3mg • sod. 3mg • calc. 3mg • fiber 0g 1 pound fresh strawberries, stemmed and quartered or halved 12 ounces fresh rhubarb, cut in 1⁄2- inch slices 2⁄3 cup granulated sugar 1⁄3 cup packed brown sugar 1⁄4 cup powdered pectin 1⁄2 teaspoon ground cinnamon Place half the strawberries in a bowl with 1⁄3 cup of the granulated sugar. Use a potato masher or fork to mash roughly - it should be slightly chunky with some liquid. Add remaining ingredients and stir to combine. Transfer the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM Convection Bread Maker. Press Menu and select Jam. Press Start. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into the cycle. Transfer jam to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks. Nutritional information per serving (1 tablespoon): Calories 24 (2% from fat) • carb. 6g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 3mg • calc. 9mg • fiber 0g 81