David and I both are wannabe minimalists. You’d never guess it by looking in our kitchen though, as we have gadgets galore! The majority of them have been generously gifted to us over the years and I’ll admit, they’ve been a lot of fun to use. We have the basic crockpot and a $5 toaster that we love, but somehow we’ve also accumulated an electric pressure cooker, a sous vide stick, a dehydrator and an immersion blender.
Then there is the mac daddy of all the gadgets- our bread machine! I’ve used it to make fresh, fluffy loaves of bread, dough for pizza and rolls and most recently, I’ve ventured into its JAM setting. After all, what else are you supposed to do with gallons of freshly picked strawberries?
That’s it! Load it into the bread maker and set it to jam.
Now there are a few ways to get your ideal jam texture. You can mash the strawberries a bit before hitting go on the bread maker or you can use an immersion blender afterwards (briefly- just a few pulses) to make it a bit more smooth.
The jam will thicken overnight in the fridge, but will still be fairly fluid, like a super thick strawberry syrup, perfect for topping biscuits, mixing in with peanut butter for a delicious sandwich or drizzling over yogurt or ice cream.
If you prefer your jam even thicker, you can add 2-3 ounces of commercial pectin. Fruit contains natural pectic (under ripe fruit contains more, so you may want to use a mix of ripe and slightly under ripe strawberries), but if you like your finished product stickier, you can certainly add pectin.
I’m hoping to make a few more batches (each batch makes 2 cups of jam) before strawberry season slips away and can jars for future use/gifts.
What’s your favorite flavor of jam?
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