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Strawberry Rhubarb 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.
Fresh or frozen strawberries and rhubarb work equally well. If using frozen, defrost before assembling ingredients.
-- Betty Gordon
Note: This recipe is adapted from the Cuisinart Convection Bread Maker recipe booklet. Other bread machine instructions may vary.
Hands on time: 20 minutes Total time: 10 hours Serves: Makes about 3 cups
Ingredients:
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1 pound fresh strawberries, washed, stemmed, quartered or halved, then divided
2/3 cup granulated sugar, divided
12 ounces fresh rhubarb, washed and cut in 1/2-inch slices
1/3 cup packed brown sugar
1/4 cup powdered pectin
1/2 teaspoon ground cinnamon
Instructions:
Place half the strawberries in a bowl with 1/3 cup granulated sugar. Use a potato masher or a fork to mash roughly. It should be slightly chunky with some liquid. Add rhubarb, remaining strawberries, remaining 1/3 cup granulated sugar, brown sugar, pectin and cinnamon.
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 for this recipe includes overnight (8 hours) refrigeration.
Nutrition:
Per tablespoon: 24 calories (percent of calories from fat, 2), no protein, 6 grams carbohydrates, no fiber, no fat , no cholesterol, 3 milligrams sodium.
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