Hi Jay,
First, a word of caution: I wouldn't recommend making jam in a bread machine without the jam cycle feature - aside from the heat and timing needed, I'm not sure if a standard bread machine will handle the liquids properly (and what a sticky mess this would be in your machine!) Also, if your machine does have a jam cycle follow recipes with proportions closest to the ones that came with your machine.
Here are more recipes than you requested, but there is a strawberry jam recipe in here! This includes a repost of the recipes that came with my Breadman Ultimate along with some others I found when looking for a strawberry jam recipe for you. Again, use caution. I read a post by someone that damaged the seal in their paddle bearing trying to make jam in their machine.
Happy Cooking,
Betsy at recipelink.com
Tips:
- Do not reduce sugar or use sugar substitutes. The exact amount of sugar, fruit and pectin are necessary for a good set.
- Use only ripe fruit - not overripe or underripe (unless noted) for best flavor.
- Do not puree fruit. Crush with a potato masher or food processor. Jam should have bits of fruit in it.
- Recipes should not exceed 3 1/2 cups
- Be sure to measure the fruit BEFORE it has been crushed, NOT AFTER.
Strawberry-Rhubarb Jam
Place all ingredients in baking pan and start jam cycle:
3/4 cup (8 oz.) strawberries (very ripe), hulled
3/4 cup (8 oz.) rhubarb (firm/crisp), roughly chopped
1 2/3 cups (13 oz) white sugar
Raspberry Jam
Place all ingredients in baking pan and start jam cycle:
1 1/2 cups (12 oz.) red or black raspberries
1 1/2 cups (12 oz.) white sugar
2 tablespoons honey
This jam will be very liquid when cycle is completed and will thicken when completely cooled. If desired, strain to eliminate the seeds.
Blue Kiwi Mango Jam
Place all ingredients in baking pan and start jam cycle:
3/4 cup (6 oz.) kiwi fruit (ripe, but not mushy), peeled and chopped
3/4 cup (6 oz.) mango (BARELY RIPE), peeled and chopped
1 1/2 cups (12 oz.) white sugar
1 teaspoon lemon zest, grated (see note)
1 teaspoon orange zest, grated (see note)
4 drops blue food coloring
Note: Lemon and orange zest are grated from the surface of the peel. Make sure none of the bitter white rind is included.
Peach-Raisin Jam
Place all ingredients in baking pan and start jam cycle:
1 1/2 cups (12 oz.) ripe peaches, pitted
1 1/2 cups + 1 tablespoon white sugar
2 tablespoons golden raisins, soaked
1 tablespoon brown sugar
2 whole cloves
1/8 teaspoon ground allspice
and more recipes from a newsgroup posting:
Forum: alt.bread.recipes
Date: 01/02/1999
Author: brian jakes
Blueberry Jam
2 envelopes Knox Gelatin
1 C. sugar
2 tbsp reconstituted lemon juice
3/4 C. water
16 oz. of thawed frozen blueberries
1. Disolve gelatine in water.
2. Add lemon juice, sugar, and blueberries.
3. Put mixture in bread pan and select the "Jam" cycle. 4. When cycle is finished, pour into sterile jars.
5. Let cool 3 hours before refrigerating.
6. Store in refrigerator up to 4 weeks. Makes 1 pint.
Good luck,
Rodney
Blueberry Jam ( I made this one and it is wonderful)
5 cups (1 1/2 pounds) (about 4 half pints fresh) blueberries
2 1/2 cups granulated sugar
Wash blueberries in cold water; drain well. Transfer to medium bowl. With a potato masher or in food processor, crush berries coarsely. (You should have about 3 cups of crushed berries).
Add sugar; mix well.
Transfer to bread pan with kneading paddle attached. Insert pan into machine; close lid.
Press MENU button to select Jam cycle. Press START-STOP button to begin. When cycle is complete, carefully remove pan from machine wearing oven mitts.
Follow instructions for the desired storage of jam.
Makes about 3 1/2 cups of jam.
Peach Jam
1 1/2 pounds ripe, but firm, peaches, peeled, halved, and pitted
2 cups granulated sugar
With a potato masher or in food processor, crush peaches coarsely. (You should have about 2 1/2 cups of crushed fruit).
Add sugar; mix well.
Transfer to bread pan with kneading paddle attached. Insert pan into machine; close lid.
Press MENU button to select Jam cycle. Press START-STOP button to begin. When cycle is complete, carefully remove pan from machine wearing oven mitts.
Follow instructions for the desired storage of jam.
Makes about 3 cups of jam.
Raspberry Jam
4 cups (1 1/2 pounds) (about 4 half pints fresh) raspberries
2 cups granulated sugar
Wash raspberries in cold water; drain well. Transfer to medium bowl. With a potato masher or in food processor, crush berries coarsely. (You should have about 3 cups of crushed berries).
Add sugar; mix well.
Transfer to bread pan with kneading paddle attached. Insert pan into machine; close lid.
Press MENU button to select Jam cycle. Press START-STOP button to begin. When cycle is complete, carefully remove pan from machine wearing oven mitts.
Follow instructions for the desired storage of jam.
Makes about 3 1/2 cups of jam.
Strawberry Jam
4 pints (8 cups) (about 2 pounds) strawberries
3 cups granulated sugar
Wash strawberries in cold water; drain well. Transfer to medium bowl. With a potato masher or in food processor, crush berries coarsely. (You should have about 3 1/2 cups of crushed berries).
Add sugar; mix well.
Transfer to bread pan with kneading paddle attached. Insert pan into machine; close lid.
Press MENU button to select Jam cycle. Press START-STOP button to begin. When cycle is complete, carefully remove pan from machine wearing oven mitts.
Follow instructions for the desired storage of jam.
Makes about 3 1/2 cups of jam.
Blackberry Jam
5 cups (about 5 half-pints) (about 1 1/2 pounds) blackberries
2 1/2 cups granulated sugar
Wash blackberries in cold water; drain well. Transfer to medium bowl. With a potato masher or in food processor, crush berries coarsely. (You should have about 3 cups of crushed berries).
Add sugar; mix well.
Transfer to bread pan with kneading paddle attached. Insert pan into machine; close lid.
Press MENU button to select Jam cycle. Press START-STOP button to begin. When cycle is complete, carefully remove pan from machine wearing oven mitts.
Follow instructions for the desired storage of jam.
Makes about 3 1/2 cups of jam.
Apricot Jam
1 1/2 pounds ripe, but firm, apricots, peeled, halved, and pitted 2 cups granulated sugar
With a potato masher or in food processor, crush apricots coarsely. (You should have about 2 1/2 cups of crushed fruit).
Add sugar; mix well.
Transfer to bread pan with kneading paddle attached. Insert pan into machine; close lid.
Press MENU button to select Jam cycle. Press START-STOP button to begin. When cycle is complete, carefully remove pan from machine wearing oven mitts.
Follow instructions for the desired storage of jam.
Makes about 3 cups of jam.
