On Sunday, I showed you photos of our family trip to the strawberry farm. As I mentioned then, we came away with 10 litres of strawberries. As you know, strawberries lose their freshness pretty darn quick, so I got to work right away preparing a jar of simple, fast Breadmaker Strawberry Jam.
What I like about this recipe, besides it being super easy, is that it contains less sugar than a lot of other jam recipes. This recipe will fill a medium-size mason jar. The jam should be good in the fridge for three weeks.
I used a full 57g packet of pectin. As you can see, that creates jam that's quite thick. You could go for half a packet if you like your jam less thick. I have made this recipe without the pectin several times too. It's runny, but very natural tasting and delicious, perfect for heaping on Scottish Scones.
I would also suggest using your jam to make one of my favourite cookies, Gluten-free Peanut Butter and Jam Cookies. They can be made with regular flour if you don't want or need gluten-free results.
What's your favourite way to use jam?
Breadmaker Strawberry Jam
Keywords: breadmaker breakfast snack vegan vegetarian strawberries jam
Ingredients (500 ml jar)
- 3 cups strawberries, hulled and halved
- 1 cup sugar
- 1 Tbsp fresh lemon juice
- 1 57g package powdered pectin (or less, depending on how thick you like your jam)
Place all of the ingredients in the breadmaker's baking pan.
Form a 2-inch wide collar of aluminum foil around the upper rim of the baking pan to act as a splatter guard. Leave the centre section open.
Insert the pan securely in the unit. Close the lid.
Select the jam setting and press start.
Once the setting has completed, carefully pour the (hot) jam into a mason jar.
Store in the refrigerator for up to 3 weeks.
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