I usually make jam the traditional way but have been keen to try out jam making in the breadmaker. My breadmaker machine is an older style Breville Baker’s oven (approx 15 years old), and from my research it looks like most breadmakers these days have a jam setting.
The recipe is easy:
400g chopped/diced fruit of your choice
1 – 1 1/3 cups of sugar, depending on the pectin level of the fruit
1 3/4 tablespoons Jam Setta *
*Jam Setta is a jam setting mixture which contains the ingredient pectin which is usually naturally occurring in fresh fruit. It is the pectin in fruit which when cooked produces a gel. The addition of Jam Setta to bread making jam ensures a thicker setting action. It is available in supermarkets.
Follow the instructions on your breadmaker manual. On mine, there is a Jam Mode that is selected on the control panel, and then the breadmaker firstly heated the ingredients for 15 minutes, and then the jam was heated and mixed for approx 50 minutes. When cooked, pour the hot jam into hot sterilised jars and seal immediately. The jam thickens upon cooling and storage.
I used nectarines to produce a delicious Nectarine Jam – one of my favourites. At this time of year in Australia, nectarines are plentiful and cheap. It will mean we can have the taste of summer later in the year. You can find my other recipe for nectarine jam made the traditional way here.
Overall, I found the jam making to be quicker, easier and a less messy process in the breadmaker. I didn’t have to stand by the stove, stirring the pot regularly, and testing the mixture to see if it had reached the “gel” stage. However, the recipe only yielded two small jars, a much smaller quantity than I usually make. It would be great if you only wanted to make up small batches at a time.
I made up some fabric tags to label the jam (refer to our Scrap Buster Gift Tags).
What is your favourite type of jam to make? Which method do you prefer?
Edit: I bought the polka dotted jar lids from Lark last year – they are no longer in stock.