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KitchenAid KSM1JA Manual

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14
RECIPES
Jams and jellies
Pineapple Orange Jelly
Spiced Apple Pear Sauce
Makes 4 cups
A twist on a classic, this apple pear sauce is tasty stirred into hot oatmeal or served as a quick
weeknight dessert. To ensure a nice texture, make sure to peel the apples before saucing.
Makes 3 half pints
This jelly is a hit with lovers of tropical fruit. If you’re nding that you’re not getting enough
juice from the your pineapple, try running the pulp through the machine a second time.
2 pounds apples, peeled, cored
and quartered
1 pound pears, cored and quartered
¼ cup brown sugar
1 teaspoon cinnamon
½ teaspoon grated nutmeg
¼ teaspoon ground cloves
1 large pineapple, peeled,
cored and cut into eighths
2 navel oranges, peeled
2 cups granulated sugar
3 tablespoons powdered pectin
Fit your KitchenAid
®
Juicer Stand Mixer
attachment with the saucing screen and run the
apples and pears through the attachment. Pour the
apple pear pulp into a saucepan and add the brown
sugar, cinnamon, nutmeg and cloves. Simmer until
the sauce thickens.
To store, cool to room temperature and spoon
into a container with a tight-tting lid. It will keep
for 2-3 weeks in the fridge.
Run the pineapple and oranges through the high
pulp screen. Measure out four cups of pineapple-
orange juice and pour it into low, wide pan that
holds at least 5 quarts.
Whisk the sugar and powdered pectin together and
add to the pineapple-orange juice. Place the pan
over high heat and bring to a rolling boil.
Cook the jam at a boil, stirring regularly,
for 15 to 20 minutes, until it thickens. When
the jam has reached the set point, it will form a
thick layer on the sides of the pan. Another way
to judge set it by using a candy or instant read
thermometer. When the cooking jelly reaches
221°F (105°C), it is done.
Once the jam is nished, funnel it into clean, hot
mason jars. Wipe the jar rims and apply new lids
and rings. Lower the jars into a stockpot of hot
water just off the boil, making sure that the jars fully
covered with water. Once the water returns to a
boil, set a timer for 10 minutes.
When the time is up, remove the jars from
the stockpot and place on a folded kitchen towel to
cool. Sealed jars are shelf stable for up to a year.
… 14 …


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