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Blueberry Lime Jam
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Bread machines have come a long way since from my first machine, which had only four cycles and a choice of two loaf sizes. My new Cuisinart has 16 basic cycles and makes multiple size loaves.
And unbeknown to me when I bought it, I got an additional time-saving plaything: I can make jam -- which I had never even tried the old-fashioned way on the stovetop.
With the bread machine, jam is a snap. In go the ingredients, select “jam” on the menu -- and the product is finished in 1 hour and 25 minutes. The same paddle in the bottom of the nonstick pan that kneads the dough during a bread cycle also stirs the fruit for jam.
I’ve been experimenting with this for the past 18 months. I tried this Blueberry Lime Jam first, made with fresh juicy Georgia fruit. Not cloyingly sweet, and that zing from the lime juice and zest -- perfect.
-- Betty Gordon
Note: This recipe is adapted from the Cuisinart Convection Bread Maker recipe booklet. Other bread machine instructions may vary.
Hands on time: 10 minutes Total time: 9 hours and 35 minutes Serves: Makes 3 cups
Ingredients:
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6 cups fresh blueberries, washed and gently patted dry (or use frozen)
1 1/3 cups granulated sugar
1 (1.75-ounce) package powdered pectin
1/4 cup fresh lime juice
1 teaspoon grated lime zest
Instructions:
Place the blueberries, sugar, pectin, lime juice and zest in a medium bowl. Stir to combine.
Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the bread machine. Press menu and select jam. Press start. Scrape the sides of the pan when the tone beeps at 5 and 10 minutes into the cycle.
Let cool in pan, then transfer jam to a medium glass bowl. Cover and refrigerate overnight. Transfer jam to clean jars. Keeps refrigerated for 4 to 6 weeks.
-- Adapted from Cuisinart Convection Bread Maker recipe booklet
Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the bread machine. Press menu and select jam. Press start. Scrape the sides of the pan when the tone beeps at 5 and 10 minutes into the cycle.
Let cool in pan, then transfer jam to a medium glass bowl. Cover and refrigerate overnight. Transfer jam to clean jars. Keeps refrigerated for 4 to 6 weeks.
-- Adapted from Cuisinart Convection Bread Maker recipe booklet
Notes:
Total time includes overnight (8 hours) of refrigeration.
Nutrition:
Per tablespoon: 35 calories (percent of calories from fat, 2), no protein, 9 carbohydrates, 1 gram fiber, no fat , no cholesterol, 3 milligrams sodium.
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