Bread Machine Raspberry Jam Food

BREAD MACHINE RASPBERRY JAM

Steps:

• Chop the raspberries and combine with the sugar and pectin. Place the ingredients in the bread pan and place pan in bread machine. Select basic setting (if your machine has a jam setting then follow the manufacturer's instructions). Start the machine and let mix for 6 minutes. Stop the machine and switch to the bake cycle (consult your machine's instruction book if needed) and "bake" for one hour. Carefully remove the bread pan from the unit (it will be hot) and let cool for 45 minutes. Pour the jam into jars with lids and store in the refrigerator. You can use this same recipe with strawberries or blueberries, just adjust the sugar to fruit ratio as needed.

SMALL BATCH RASPBERRY JAM MADE IN A BREAD MACHINE

Steps:

• Gently mash the raspberries with a potato masher or fork.
• Add the mashed raspberries to the bread maker with sugar, lemon juice and pectin.
• Select the jam setting on the bread machine, (the typical jam setting on a bread machine runs for about 1 hour and 20 minutes)
• Once the cycle has ended, use baking mitts to carefully lift the pan out of the bread machine
• Pour into jars and let cool before putting on lids and transferring to the fridge.
• With oven mitts, very carefully remove the bread pan from the unit (it will be hot!) set on a trivet, and let cool for 45 minutes.
• Store in the refrigerator.

RASPBERRY JAM BREAD MACHINE (ABM)

Steps:

• Cut up the fruit. Pour into bread pan.
• Add sugar. You can add less, but don't add more than 1 3/4 cups. Add to bread pan.
• Place pan into bread machine and select the jam cycle.
• When machine is finished, remove bread pan from machine and allow to cool.
• Pour jam into jars, seal tightly and store in the refrigerator.

HOMEMADE RASPBERRY JAM

Steps:

• Before you start, sterilise your jars (see tip below) and put a plate in the freezer to chill. Tip half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.
• Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it - it should wrinkle and look like jam. If it doesn't, boil for 2 mins, then test again.
• The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. It will keep unopened for a year, although the lovely bright colour will darken a little. Once open, keep in the fridge.

RASPBERRY BLUEBERRY ORANGE JAM IN THE BREAD MACHINE

Steps:

• Put all ingredients into bread machine.
• Set machine to jam setting.
• Start.