BREAD MACHINE RASPBERRY JAM
This is a simple way to make jam - in your bread machine! Some machines have a specific jam-making setting so if your's has it follow those directions. Different machines work differently so you may have to play around with the settings. Ultimately you want the mixed jam ingredients to "bake" for one hour to set the pectin. If you use other fruits you may have to adjust the amounts used to account for different sweetness levels.
Time 1h50m
Yield 32
Number Of Ingredients 3
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.
Nutrition Facts :
RASPBERRY JAM BREAD MACHINE (ABM)
I've written the directions for bread machines that have a jam cycle. Recipe is from CD Kitchen. Strawberry or blueberry could be substituted for the strawberry.
Provided by LaJuneBug
Categories Berries
Time 1h10m
Yield 32 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 47.5, Fat 0.1, Sodium 0.1, Carbohydrate 12.1, Fiber 0.7, Sugar 11.3, Protein 0.1
SMALL-BATCH RASPBERRY JAM
This recipe is one of Martha's favorites for savoring the mid-summer berry. A duo of fresh lemon juice and grated orange zest perk up the raspberry jam with bright, citrus flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Place a few small plates in the freezer. Stir berries, sugar, lemon juice, salt, and half the orange zest in a large, heavy pot. Bring to a boil, stirring to dissolve sugar and mashing lightly with a potato masher. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 8 to 9 minutes. Remove from heat.
- Remove a plate from freezer; drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes; nudge edge of jam with a finger. It should hold its shape. If jam is too thin and spreads, return it to a boil, testing every minute, until jam holds its shape on plate.
- Strain about half the jam through a fine sieve into a bowl; discard seeds. Return strained jam to pot; stir in remaining zest. Return to a boil, then remove from heat. Let cool before using or storing.
RASPBERRY BLUEBERRY ORANGE JAM IN THE BREAD MACHINE
This is a simple, low sugar jam that you can make in the bread machine or just do it the regular way. I make small batches, but you can double or triple it to your needs. Since it's low sugar it makes a great jam, ice cream topping, or yogurt mix in. I love it in my homemade yogurt!
Provided by MsTeechur
Categories Low Protein
Time 1h15m
Yield 3 half pints, 50 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients into bread machine.
- Set machine to jam setting.
- Start.
Nutrition Facts : Calories 13, Sodium 1.1, Carbohydrate 3.3, Fiber 0.3, Sugar 2.5, Protein 0.1
HOMEMADE RASPBERRY JAM
If you are a jam-making novice, raspberry jam is a good one to start with as it's so quick
Provided by Sara Buenfeld
Categories Afternoon tea, Breakfast, Condiment
Time 28m
Yield Makes approx 1.6kg/3lb 8oz
Number Of Ingredients 3
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.
Nutrition Facts : Calories 39 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar
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