Bread Machine (213 page)
Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months, or spoon into small freezer bags and freeze.
RASPBERRY JAM
Makes about 3 cups jam
T
he raspberry is an intensely flavored berry. Every berry has lots of little pockets called drupelets, each containing its own seed. Hence, it is characteristic of raspberry jam to be dotted with lots of little seeds. There are red, golden, and black raspberry varieties, all quite tart, so add sugar to this jam to taste. Raspberries are very fragile; be sure to pick over the ones you’re using to remove any soft or moldy berries. A box of raspberries is usually half a pint.
1
1
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2
- OR 2-POUND-LOAF MACHINES
1
1
/
2
pints (about 3 cups) fresh raspberries, rinsed
Half of a 1.75- or 2-ounce box powdered fruit pectin
1
3
/
4
cups sugar, or to taste
3 tablespoons fresh lemon juice
Combine all the ingredients in the bread pan. Let stand for 15 minutes to dissolve the sugar.
Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months, or spoon into small freezer bags and freeze.
BOYSENBERRY JAM
Makes about 2 cups jam
B
oysenberries, a horticultural cross between raspberries, blackberries, and loganberries, usually do not need any pectin to set up when made on the stovetop, but I add some for the bread machine environment. This is also the recipe to use for blackberry jam. A basket of boysenberries is usually a half pint.
1
1
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2
- OR 2-POUND LOAF MACHINES
1 pint (about 2
1
/
2
cups) fresh boysenberries, rinsed
One 1.75- or 2-ounce box powdered fruit pectin
1 cup sugar, or to taste
2 tablespoons fresh lemon juice
Combine all the ingredients in the bread pan. Let stand for 15 minutes to dissolve the sugar.
Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months, or spoon into small freezer bags and freeze.
FRESH BING CHERRY JAM
Makes about 2
1
/
2
cups jam
T
his recipe comes from my local cherry grower, Deborah Olson, of Sunnyvale, California, whose family has tended their orchards of Bing, Burlat, Lorraine, Royal Anne, Tartarian, and Black Republican cherries for over a hundred years. I added the pectin so that the jam would set up properly in the bread machine environment. To pit the cherries, use a cherry pitter, which is an indispensable tool if you are a cherry lover, or use a small paring knife to cut each cherry in half and pick out the pit with the tip of the knife. Some people also use a clean bobby pin to dig the pits out of whole cherries. The little splatters that get on your apron are part of the charm of working with cherries. Use half a lemon to clean the stains off your fingers.
1
1
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2
- OR 2-POUND-LOAF MACHINES
1 pound (about 2 cups) pitted fresh Bing cherries (you will have both whole cherries and pieces after the pitting)
1 cup sugar, or to taste
1 tablespoon fresh lemon juice
Pinch of salt
1
1
/
2
tablespoons powdered fruit pectin
Combine the cherries, sugar, lemon juice, and salt in the bread pan. Let stand for 15 minutes to dissolve the sugar. Sprinkle with the pectin.
Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months, or spoon into small freezer bags and freeze.