Comments on: Banana Jam in the Bread Machine

By: Marsha

Marsha — Fri, 03 Sep 2010 22:55:10 +0000

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!

By: marion

marion — Tue, 10 Aug 2010 21:52:46 +0000

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….:-)

By: MINA

MINA — Sat, 05 Jun 2010 17:24:46 +0000

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?

By: Marsha

Marsha — Mon, 26 Apr 2010 01:20:52 +0000

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.

By: Jill

Jill — Wed, 21 Apr 2010 11:50:17 +0000

Does anyone know if you can take homemade jam and go straight from the bread machine to hot, sterilized jars for canning?

By: Marsha

Marsha — Thu, 25 Feb 2010 02:45:47 +0000

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.

By: Jackie

Jackie — Fri, 19 Feb 2010 18:08:34 +0000

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.

By: Marsha

Marsha — Tue, 15 Dec 2009 02:34:56 +0000

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.

By: Laurie

Laurie — Thu, 03 Dec 2009 04:57:14 +0000

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

By: Marsha

Marsha — Thu, 05 Nov 2009 20:51:37 +0000

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.