Did I mention that my bread machine can make jam? It can. Zojirushi Bread Machines actually have a jam setting. It’s what I use to make my banana jam.
Banana Jam Ingredients
3 very ripe bananas, mashed
juice of 3 lemons
sugar
Combine the mashed bananas and the lemon juice into a measuring cup. See how much you’ve got. (It all depends on how big the bananas are, but it should be around 2 cups.) Put the banana-juice mixture into the bread pan. Then add a cup of sugar for every cup of the banana-juice mixture.
Start up the bread machine on the jam setting. In about an hour and a half your house will smell wonderful and you’ll have yourself some banana jam.
Skim off the froth, let it cool and put the jam in the refrigerator. The jam also doubles as ice cream topping or a nice addition to plain yogurt.
26 comments
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Stephanie
June 2, 2009 at 3:59 am (UTC -8) Link to this comment
banana jam? That is a new one to me, but I bet it is wonderful in yogurt!
Marsha Perry
June 2, 2009 at 9:36 am (UTC -8) Link to this comment
It really is. And don’t get me started about putting it on frozen yogurt. It’s good stuff!
Sounds good!
August 5, 2009 at 7:06 pm (UTC -8) Link to this comment
Can you make hot pepper jelly in bread machine?
Marsha Perry
August 12, 2009 at 12:54 pm (UTC -8) Link to this comment
Yum! I’ve never tried that, but I’m going to put it on my to-do list.
Curt
November 5, 2009 at 10:42 am (UTC -8) Link to this comment
We normally pick up some hot pepper jam over at Pike Place Market here in Seattle. There is a place that specializes in all those exotic types. Good stuff! I’ll have to try looking into making it myself as we have family in Arizona that really likes the hot stuff!
Curt
November 5, 2009 at 10:43 am (UTC -8) Link to this comment
BTW, what type of bread maker do you have?! I just noticed you have two paddles! Are they smaller so you don’t get the big paddle holes when you bake breads?
Marsha Perry
November 5, 2009 at 12:51 pm (UTC -8) Link to this comment
Curt – I have a Zojirushi bread machine. I’m not sure if the holes are smaller, but the two paddles mean that my bread comes out looking like regular bread instead of bread cooked on its side.
Laurie
December 2, 2009 at 8:57 pm (UTC -8) Link to this comment
This sounds really good. Can you substitute lemon juice for the juice of three lemons, if so about how much would that be.
I love your site, I found it while trying to adapt bread machine recipes that cook the bread to the dough cycle. I prefer to cook mine in the oven so it looks more normal.
Any tips on that would be great.
Kindest regards,
Laurie
Marsha Perry
December 14, 2009 at 6:34 pm (UTC -8) Link to this comment
Hi Laurie – Thanks so much for the kind words about the site.
Regarding the banana jam, I use ReaLemon juice from concentrate instead of fresh lemons. The bottle says that three tablespoons is the same as the juice for one lemon.
Jackie
February 19, 2010 at 10:08 am (UTC -8) Link to this comment
Did you ever experiment with a hot pepper jelly in the bread machine? I am trying to figure out how to tweak a recipe to make in mine.
Marsha Perry
February 24, 2010 at 6:45 pm (UTC -8) Link to this comment
Jackie, I haven’t done that experiment yet. Hot pepper jelly sounds so good. I can picture it on a cracker with some cream cheese. Yum! Let me know if you get a recipe figured out.
Jill
April 21, 2010 at 4:50 am (UTC -8) Link to this comment
Does anyone know if you can take homemade jam and go straight from the bread machine to hot, sterilized jars for canning?
Marsha Perry
April 25, 2010 at 6:20 pm (UTC -8) Link to this comment
Jill, let me know if you find the answer for this. I’ve always treated the jams I make in the bread machine like refrigerator jams.
MINA
June 5, 2010 at 10:24 am (UTC -8) Link to this comment
Hi Jill,
Regarding the canning what I do when I cook jams is that first I boil the jars and lids. Then I let them dry. When the jam is ready I fill the cans with the heated jam and place the lids hard. As a final step I turn them up-side down in order to get a vacum effect. They can stay in the jar up to a year without teh jam going bad. BTW when I cook jam the without the bread machine I add the lemon juice in the end in order toi prevent the jam from going stiff. What happens when you cook it in the bread machine, what’s the texture of the jam?
marion
August 10, 2010 at 2:52 pm (UTC -8) Link to this comment
Hi Marsha,
Made strawberry jam in my X20, think I made a mistake putting one package of pectin in with the strawberries, sugar and lemon juice.
Was I suppose to mix it in after the strawberries cooked in the machine…????
Should I use liquid pectin or the powdered (SURE-JELL)?
Also, do you let it cool in the bread pan before you transfer the jam into jars…???? Heard you should turn the jars upside down…..is it necessary?
Again, Thanks for your help!!!!I left a comment under SANDWICH BREAD RECIPE/SANDWICH BREAD PROGRAM you were nice enough to share with us….:-)
Marsha Perry
September 3, 2010 at 3:55 pm (UTC -8) Link to this comment
Hi Marion,
I haven’t used pectin in my jams that frequently. So I’m not sure which is the best type to use. When I do use pectin, I put them right into the mixture before it cooks.
I let the jam cool in the machine. Then I put it into a refrigerator container and into the fridge it goes. We eat it so fast that we don’t worry about sealing it.
I’d love to hear about your further jam adventures!
mma
September 24, 2010 at 5:19 pm (UTC -8) Link to this comment
sounds tasty, which model of zojirushi bread machine do you use?
Marsha Perry
November 1, 2010 at 8:26 am (UTC -8) Link to this comment
I use the BBCCX20
Sara
January 12, 2011 at 2:58 pm (UTC -8) Link to this comment
Thanks for the link Marsha! This might make getting my son to eat his pancakes a whole lot easier!
trista
September 24, 2011 at 9:26 pm (UTC -8) Link to this comment
my bread machine doesnt have a jam setting any suggestions on what to put it on to make it
Marsha Perry
October 9, 2011 at 2:10 pm (UTC -8) Link to this comment
Hi Trista, For a stovetop method I’d try cooking it on low heat for about an hour. Just as with the other method, when you’re done skim off the froth, let it cool and put the jam in the refrigerator.
kevin little
November 23, 2011 at 12:31 pm (UTC -8) Link to this comment
I have just purhased a new zojirushi BB-CEC20 & this has a dough cycle my question is I would like to make the dough for the bread in the machine & pull it out & bake it in the oven,what are the steps/hints for doing this also oven temp./time etc. Thanks
Marsha Perry
November 23, 2011 at 1:41 pm (UTC -8) Link to this comment
Hi Kevin, Check out my section on dough setting recipes. That should help. Be sure to NOT make the banana jam in the dough cycle.
Donna
July 27, 2013 at 8:50 pm (UTC -8) Link to this comment
I just made my first loaf of bread (raisin bread) in the zojirushi BBCCX20. Love this machine!
I am diabetic and trying to eliminate sugar (as much as possible) from my diet. Have you ever used sugar substitutes like Monk Fruit powder or Splenda blends when making bread or jams?
Marsha Perry
August 4, 2013 at 5:24 pm (UTC -8) Link to this comment
Hi Donna, I’m glad you’re having a great time with your bread machine. I adore mine! I haven’t used sugar substitutes in the recipes. If you try can you post and let us know how it went? I’m sure others are wondering the same thing.
Ann M
December 7, 2014 at 12:46 pm (UTC -8) Link to this comment
In regards to the person who ask about making jam in bread machine and then preserving it. I have done this by putting the jars in a hot water bath and it last as long as regular jam making.