I just had to write and tell you all about a strawberry jam I made in the bread machine! What I did was I took JoAnna's recipe for strawberry jam, took the instructions from my bread machine for making jam, combined the two and ended up with a very good homemade strawberry jam that was just too easy!
According to my instruction booklet for my bread machine, this is basically what it said:
combine sweetnener, prepared fruit, and pectin in the bread pan. Press 'basic loaf' and let it mix for 5-6 minutes. Press 'stop' then press 'bake' (which is an hour long.) Then ladle into jars and proccess jam in waterbath.
I made it just like that, with the exception of canning it.. According to JoAnna's recipe I added to the bread pan:
4 cups sliced strawberries
3 cups Splenda
1 tablespoon lemon juice
1/4 cup boiling water (only I used tap water)
1 pkg Sure-Jel lower sugar pectin
I did stir and scraped the sides every 15 minutes. I stopped it with 2 minutes to go because it 'rose' very high and I didn't want it to overflow. I poured it into a metal bowl and let it cool down before placing it into a cool whip container and I let it cool down all the way before I put the lid on it an stuck it into the refigerator. We will finish the jam before it spoiles I'm sure. I think its good for at least 2 weeks.
If you have a bread machine, dig out your booklet on it and see if you can do it in yours. It was easy and I can't wait to try it on other fruits. If using frozen fruits, I'd suggest letting them thaw before making jam.
Edited by: ITSRANDELLA at: 6/5/2009 (19:27)
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