I love to make jam in my Zo. I run the fruit through the food processor to break it down quickly. I usually mix apples and my featured fruit for the natural pectin they contain. The result is not as thick as store bought jams, but cheaper than buying packaged pectin. We stir the result into our homemade yogurt, where the softer set is actually desirable. Would love to see more ideas for Zo jams, perhaps a chart of proportions of fruit to sugar, etc, to account for varying amounts of available fruits. Also, ideas for spices to add to different fruits. Sometimes I make apple "jam" with cinnamon, cloves and raisins, which is quite good. I'd love to try for apple butter, but I'm not quite up to the experimentation. I'm guessing a longer cooking time might actually make a nice apple butter, or maybe more processing in advance for a smoother product. Any ideas? Howdy! I think for apple butter you'd want to cook & puree the apples first, then add sugar and spices and cook on the jam cycle. This should give you a nice thick butter. I haven't tried it though, so if you do, let us know how it goes. ~MaryJane

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