Strawberry Jam

Strawberry Jam

No more standing at the stove for hours stirring your jam so it doesn't burn. Let our bread machine do it for you!


5½ cups sugar

2 quarts (4 cups, crushed) fresh, ripe strawberries.

3 tablespoons lemon juice

1 (1.75 ounce) box powdered fruit pectin

½ teaspoon butter or margarine


Measure sugar into a separate bowl; set aside

Wash berries, remove stems and crush with potato masher. Measure out 4 cups

Place crushed strawberries, lemon juice and powdered fruit pectin in mixing bowl; stir to combine. Pour mixture into bread pan and add butter or margarine to help prevent foaming during cooking.

Lock pan into bread maker and close cover. Program for jam and start machine. Set separate time for 35 minutes as a reminder to add sugar. When mixture begins to bubble around edge, open cover and carefully add sugar, 1 cup at a time, stirring with a long handled wooden spoon after each addition. Be very careful not to spill sugar into oven chamber.

Continue to stir occasionally with wooden spoon, scraping sides of pan to help dissolve sugar. Avoid splashing or spilling as mixture will be VERY HOT.

When cycle is complete, turn bread maker off and carefully remove bread pan using hot pads. Set bread pan onto heat resistant surface.

Skim off any foam; discard. Using a ladle, carefully pour hot jam into clean, heatproof containers and cover. Refrigerate or freeze jam immediately. Do not store jam at room temperature.

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