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Archive for June 21st, 2010

Now that berries are finally here I find myself coming home from the farmer’s market loaded down with more fruit than even I can eat.  The solution?  Make jam, and make it right away, before those berries get overripe.

How do I find the time to make jam?  I use my handy dandy bread machine!  Yes, my bread machine (an older version of this one) has a jam setting that makes jam-making easy and fun.

So far I’ve made two batches — strawberry (with amazing Hood strawberries, a particularly flavorful small berry that is only around for a few short weeks in the early part of the strawberry season) and raspberry.  Both were amazing, though if I had to choose, I’d give the raspberry a slight (very slight) edge.

The recipe is really easy and quick (one note — this only works in bread machines with a “jam” cycle).

Bread Machine Berry Jam
(adapted from The Bread Lover’s Bread Machine Cookbook by Beth Hensberger)

3 cups fresh strawberries or raspberries
1 cup sugar
¾ package of Sure-Jell (or other powdered pectin)
2-3 tablespoons lemon juice (use more or less to taste)

If using strawberries, crush the berries roughly before adding them to the bread machine.  This step can be skipped with raspberries.

Put all of the ingredients into the pan of the bread machine and let them sit for about 15 minutes or until the the sugar begins to dissolve.

Set the Bread Machine on the JAM setting, push start, and let the machine do the work.

When the jam is ready, spoon it into canning jars, cover and refrigerate.  Your jam may be a bit runny at first; it will thicken as it cools.

These jams will keep in the refrigerator for up to 2 months.  You can also spoon jam into plastic bags and freeze if you want to keep it longer.

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