Operating instructions

32
Cherry Jam
Makes about 3 cups
INGREDIENTS
1 1/2 cups pureed fresh tart red cherries (not dark cherries)
3 cups granulated sugar
1 1/2 teaspoons citric acid or 2 tablespoons fresh lemon juice
2 pouches (3 ounces each) liquid fruit pectin
METHOD
1 Combine ingredients in the Bread Pan in order listed; close lid.
2 Press JAM.
3 Press START.
4 When jam is finished store in jars and refrigerate for up to 3 months
or freeze for up to 1 year.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
31
Cantaloupe Jelly
Makes about 3 cups
INGREDIENTS
1 1/2 cups pureed fresh cantaloupe
3 cups granulated sugar
1 1/2 teaspoons citric acid or 2 tablespoons fresh lemon juice
2 pouches (3 ounces each) liquid fruit pectin
METHOD
1 Combine ingredients in the Bread Pan in order listed; close lid.
2 Press JAM.
3 Press START.
4 When jam is finished store in jars and refrigerate for up to 3 months
or freeze for up to 1 year.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
HSN_CompactBreadmakerManual 10/29/10 4:23 PM Page 31