The most convenient way to use frozen fruit is to thaw the fruit first. You can use any of the thawed liquid from the fruit instead of water in the recipe. Alternatively, use frozen fruit but add an extra 150 ml water. Also increase the cooking time by about 5 to 10 minutes, but check after an additional 5 minutes cooking to see if the preserve is cooked enough. It is normal when preparing frozen fruits for the paddle to stop turning for a while, but the fruit soon thaws and the paddle will turn freely again.
Unrefined sugar is not usually used when making preserves such as jams, jellies or marmalades for two reasons: • It can affect the colour of the final preserve • It may not dissolve as quickly
The minimum quantity of fruit that can be prepared is 500g, otherwise the contents could burn. In the recipe book most recipes use 1 kg of fruit, and can be reduced by half, the cooking time would need to be reduced by about 5 to 10 minutes.
After following the instructions in the user manual for starting the appliance, make sure that your electrical socket is working by plugging another appliance. If it still does not work, do not try to dismantle or repair the appliance yourself, instead, take it to an approved repair centre
White caster, granulated or jam sugars can be used. Do not use brown sugar (as it will cause the jam to ferment), diet sugar, low calorie sugar or artificial sweeteners.
Scum is normal when making preserves. After testing if the jam is set, skim it off with a strainer. Alternatively, stir in a knob of butter or a few drops of glycerine with a wooden spoon.
