I'd known for some time that my Zojirushi bread maker did a wonderful job spoiling me with fresh, home made, whole wheat loaves of bread, baked overnight and ready to enjoy in the morning. But it wasn't until I sat down with the appliance manual that I realized I could also be making delicious jam.
And since I'd just come home from the farmer's market with beautiful strawberries...
I modified the strawberry jam recipe from the Zojirushi manual, which called for three cups of strawberries. My interpretation is that the volume measure should be for the strawberries after they've been mashed, not before. So I cut the strawberries into pieces and broke them down using a potato masher, continuing until my mash measured three cups.
The ingredients for jam are so simple- strawberries, lemon juice, sugar, and half a packet of fruit pectin, which I weigh precisely at 27 grams.
I used to be hesitant about fruit pectin, confusing it with gelatin, but pectin comes entirely from plants (typically citrus if Wikipedia is accurate). I use Sure-Jell pectin for "less or no sugar recipes." It's easy to work with and always comes out great.
Add the strawberries, lemon juice, sugar, and fruit pectin to the bread maker, and the machine does the rest, gently stirring and heating so that I can get busy with other kitchen projects. I pour from the pan directly into glass jars while still hot. If you like, this is a good time to taste and add a little extra sugar if needed. Sometimes I make a jar or two extra sweet for those in my life who have more of a sweet-tooth than me.
So simple, and at the end, yummy strawberry jam. It's a great way to preserve an abundance of fruit. The jam lasts up to 6 weeks in the refrigerator, and up to 1 year in the freezer- although home made jam has never gone uneaten at our house for so long.
My version of Zojirushi Strawberry Jam
3 cups mashed strawberries
1 T lemon juice
1/2 C turbinado sugar (Sugar in the Raw)
27 grams (1/2 packet) Sure-Jell fruit pectin made for low or no sugar recipes
Add ingredients to the bread pan in the order listed. Set the bread machine to the jam cycle. When the cycle is finished carefully remove the pan from the machine (it will be super hot!).
Taste for sugar, if you want more, stir sugar in to taste while the jam is still hot.
Pour the hot jam into glass containers. Allow to cool. Refrigerate for up to 6 weeks or freeze for up to 1 year.