Breadman BK1050S, BK1060S Use and Care Manual download pdf (Page 45)

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CHIPOTLE KETCHUP

INGREDIENTS

1 medium onion, diced

1 tbsp. olive oil

1 can (28 oz.) tomatoes, drained and chopped

2 bottled chipotle peppers in adobe, drained and chopped

½ cup cider vinegar

¼ cup light brown sugar

1 tbsp. molasses

1 tsp. celery seeds

½ tsp. ground cinnamon

¼ tsp. cloves

1. Measure ingredients in order listed into bread pan.

2. Insert bread pan securely into baking chamber; close lid. Plug unit

into wall outlet.

3. Select JAM. Press the START/STOP button.

4. The complete signal will sound when the ketchup is done.

5. Using a pot holder, remove bread pan from baking chamber and

carefully spoon into a heatproof bowl. Cover and allow to stand for

at least 10 minutes to cool.

6. Spoon into blender jar; process on high speed until smooth (about

1 minute).

7. Strain and pour into jars.

8. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 3 CUPS

JaM

PEPPER CHUTNEY

INGREDIENTS

1 medium green pepper, seeded and diced

1 medium red pepper, seeded and diced

1 bunch green onions, sliced

½ cup sun dried tomatoes, chopped

5 jalapeno peppers, seeded and diced

2 large cloves garlic, minced

¼ cup fresh cilantro, chopped

4½ cups sugar

1 package (1.75 oz.) powdered pectin

1 cup cider vinegar

1. Measure ingredients into bread pan.

2. Insert bread pan securely into baking chamber; close lid. Plug unit

into wall outlet.

3. Select JAM. Press the START/STOP button.

4. The complete signal will sound when the preserves are done.

5. Using a pot holder remove bread pan from baking chamber and

carefully pour the mixture into clean jars.

6. Refrigerate jars to cool.

7. Store in refrigerator up to 3 weeks.

MAKES ABOUT 2½ CUPS

JaM

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Breadman BK1050S, BK1060S Use and Care Manual Page 45

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