Bread Machine (216 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 3 weeks, or spoon into small freezer bags and freeze.
How Much Pectin Is In This Fruit?
Fruits High in Natural Pectin
Tart apples, cranberries, currants, quinces, damson plums, Concord grapes, papayas, blueberries, and blackberries are naturally high in pectin. The peel of lemons and oranges has a lot of natural pectin. Unripe fruit contains more pectin than overripe fruit.
Fruits Low in Natural Pectin
Apricots, nectarines, pineapple, rhubarb, strawberries, raspberries, peaches, cherries, mangoes, bananas, and all overripe fruit are low in pectin. Preserves made from fruits low in natural pectin need some commercial liquid or powdered pectin and a bit more sugar added to jell properly.
APPLE BUTTER
Makes about 2 cups fruit butter
T
his is my version of a recipe from Jeanne Jones, who, in my opinion, creates the best spa food recipes this side of the Rockies. No sugar, no fat. The use of dried apples provides a rich thickness that would take hours to achieve if you used fresh ones. Dried apples are easy to find—my grocery store displays them with the packaged nuts and dried apricots. Use fresh, unfiltered apple juice, also known as sweet cider. I like to place half of a split vanilla bean in the jar of apple butter while it is stored in the refrigerator. This spread is culinary magic on fresh bread, toast, or bagels, and pancakes or muffins, too.
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- OR 2-POUND-LOAF MACHINES
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pound dried apple rings, chopped (2 cups)
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cups unsweetened, unfiltered apple juice
2 tablespoons apple cider vinegar
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teaspoons ground cinnamon
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teaspoon ground allspice
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teaspoon ground cloves
Combine all the ingredients in the bread pan. Let stand at room temperature for 1 hour to soften the apples.
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 and let cool until warm.
Using a rubber spatula, scrape the mixture into a food processor fitted with the metal blade and process until smooth. Scrape the apple butter into a glass jar. Let stand at room temperature until cool. Store, covered, in the refrigerator for up to 2 months.
PUMPKIN APPLE BUTTER
Makes about 3 cups fruit butter
T
his is a recipe from the Libby’s pumpkin people, which I’ve adapted for the machine. It is wonderful on biscuits, toast, or even dabbed on your oatmeal.
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- OR 2-POUND-LOAF MACHINES
One 15-ounce can pumpkin puree
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cup (about 1 large) peeled, cored, and coarsely grated fresh Pippin, Granny Smith, or other firm, tart cooking apple
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cup unsweetened, unfiltered apple juice
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cup light brown sugar
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teaspoon ground cinnamon
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teaspoon ground nutmeg
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teaspoon ground cloves
3 tablespoons unsalted butter
Combine all the ingredients in the bread pan.
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. Stir in the butter until it melts. You can scrape the fruit butter into heat-resistant jars right away, using a rubber spatula. For other jars, let the fruit butter 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.
QUICK AND EASY TOMATO KETCHUP
Makes about 3 cups ketchup
T
his tangy condiment is a snap when made with canned tomato puree, a great improvement over spending the entire day laboriously peeling and cooking tomatoes that end up reduced to this amount. I make just enough of this ketchup for short-term storage in the refrigerator, saving the fuss of preserving. Bottled commercial ketchup can’t compare to your own batch.
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- OR 2-POUND-LOAF MACHINES
One 28-ounce can tomato puree