Wednesday, September 18, 2013

Strawberry Rhubarb Jam.

Our breadmaker has a jam program.

Now canning has always made me nervous, but I can put things in a breadmaker, so this summer as we filled our house with fresh picked strawberries, I bit the bullet and made some jam.


I have since made strawberry rhubarb and blueberry lime jams, both from recipes in the handy-dandy little recipe book that came with our bread machine. And let me tell you, we loved it. In fact, not counting the jam that came this week in our CSA, we have not bought any from the store since our first trip to the strawberry patch back in June. And we are a pb&j at lunch every day kind of family, so we eat a good deal of jam.

Anyway, so just in case you are lacking the little recipe book that came with our Cuisinart Breadmaker, and have a hankering for jam, here is the recipe.

  • 1 pound fresh strawberries, stemmed and quartered or halved
  • 12 ounces fresh rhubarb, cut into 1/2 inch slices
  • 2/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1/4 cup powdered pectin [I actually use a touch more than that]
  • 1/2 teaspoon ground cinnamon

Place half the strawberries in a bowl with 1/3 cup of the granulated sugar.  Use a potato masher or fork to mash roughly until strawberries are still slightly chunky, with some liquid. Add remaining ingredients and stir to combine. Transfer the bread pan fitted with the kneading paddle. Place the bread pan in your bread maker. Press Menu and select Jam. Press Start. Scrape the sides of the pan 10 to 15 minutes into the cycle.

Transfer jam to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks.

There is just something so wonderful about seeing little mason jars filled with homemade goodies in the fridge that makes me so happy.

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