Making Jam in a Zojirushi Bread Maker + Giveaway

June 21, 2011(updated on October 3, 2018)

zojirushi

Most of the time, I make jam on my turquoise, 45 year old, electric stove. I’ve also made jam on a camp stove, on an induction burner, on an plain gas stove and even on a high-powered commercial gas range. And now, I’ve even made jam in a bread machine.

high tech berry masher

Several months ago, I spotted this post on the King Arthur Flour blog, in which they make a batch of strawberry jam in a Zojirushi bread machine. Being that I’m fascinated by all things having to do with jam making (don’t tell me you didn’t notice), I determined that this was something I wanted to try. In the interest of science, of course.

berries, sugar, lemon

I got in touch with the folks at Zojirushi and they very nicely agreed to give me a review unit so that I could see how this whole bread machine jam thing worked. It arrived on my birthday (which was more than a month ago now) and I spent at least a week circling it warily, uncertain whether I wanted to trust my fruit to an automated machine that wouldn’t let me control the heat source.

adding lemon juice

Finally I unswaddled it from boxes and styrofoam, mashed up two cups of strawberries and got to work. The instructions that come with the Zojirushi say to combine 2 cups of crushed berries, 3/4 cup sugar and 1 teaspoon lemon juice. For the first round, I followed the instructions exactly and cooked the jam without any additional pectin.

about to cook the jam

Fruit, sugar and lemon juice go into the pan. Then you close the lid and set it to the jam setting (don’t be fooled by the 3:45 time in the picture above, I took that before I set it run the jam cycle. It only takes 1:20 to make jam in the Zojirushi). When the cooking time is up, the machine issues a couple of friendly beeps so that you can rush over and check on your jam (that is, if you weren’t hovering very nearby, occasionally lifting the lid a little to peek at the progress).

80 minutes

So here’s the good news. This machine, which was designed to bake bread, makes perfectly adequate jam. It gets quite hot, the paddles keep the jam moving to prevent any scorching and it’s dead easy to use. If you’re the type who likes to freeze fruit and make small batches of jam throughout the year, making your jam in a Zojirushi is a really good option. However, it has a major flaw as a jam maker and that is that with the lid closed, you’re just never going to get the necessary amount of evaporation to get a really thick jammy jam.

I did one batch without pectin (sorry, no pictures of the jam with pectin, I knocked it over just after pouring it into the jar and splattered my kitchen entirely in sticky fruit spray) and one with and both remained stubbornly runny and without the body that a good jam should have (though the batch with 2 teaspoons of powdered pectin did firm up more than the batch without).

strawberry jam made in the zo

The picture below pairs a stove cooked jam (on the left) with the jam cooked in this bread machine. You can see the difference in the body of the jam. The stove top jam reduced by more than 1/3 during cooking, resulting in a thick-set, glossy jam. The bread machine jam on the right is juicier and has saturated the bread with its syrup. Not a bad thing, but an imperfect thing to use on a peanut butter and jelly sandwich. It would be perfect stirred into yogurt or drizzled on ice cream though.

jammy toast

I will say that I’ve been absolutely blown away by the quality of the bread that the Zojirushi makes. Of course I couldn’t resist using it to bake up a few loaves while it was hanging out in my kitchen and wow. We haven’t bought bread in weeks thanks to this machine.

Now comes the fun part. Zojirushi has given me one bread/jam machine to giveaway to one of my readers, so that you can experience with making your fruit preserves on your counter top. To enter, leave a comment and share a story of jam making (when I taught canning classes at Terrain at Styer’s last summer, I made jam in a barn. That’s where we used camp stoves. It was really, really hot). One entry per person. United States residents only. Winner will be selected at random. Comments will close on Friday, June 24 at 11:59 p.m. and the winner will be posted the next day. Good luck!

Disclosure: Zojirushi gave me a bread machine in which to make jam as well as the one I’m giving away (all of this at no cost). However, my opinions are all my own.

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663 thoughts on "Making Jam in a Zojirushi Bread Maker + Giveaway"

  • I made your strawberry rhubarb vanilla jam and it turned out great. Last summer I tried making an cran apple butter and I started it after the kids went to sleep, and it took twice as long as the recipe said to boil down to the right consistency, so I didnt end up going to bed until 4 am!!! but I had to get it finished! would love to try jam in a bread machine, sounds fun!

  • I’m happy to say that I made my first jam tonight using the Strawberry Rhubarb recipe from the other day. Tastes so yummy! Jam has always scared me a bit because it seems so much more involved than just canning fruit but tonight may have changed my mind 🙂

  • My favorite jam to make is blackberry. The first year I made it, I shared a jar with my supervisor (now one of my best friends). Once she tried it, she immediately demanded the rest of the jars. She hoarded what I gave her, and wouldn’t even share it with her husband!

  • I don’t know that I would try jam in it, but I would love to try the bread. Fingers crossed. I used your recipe to make a whole lot of strawberry jam last week. It’s really good.

  • I have made jam every where but never in a bread machine. The last batch I did in the oven as a roasted very tasted but turned out like syrup way to thin.

  • Oh…homemade jam that easily sounded too good to be true! But…bread…oh my…how wonderful 🙂

  • I just discovered your blog thanks to my daughter who lives in Philly and has been inspired to explore small batch canning. When visiting her a couple of years ago I fell in love with the Rittenhouse Farmers market. But I digress, a jam making story was requested… I have always made freezer jam, strawberry and peach, but have been experimenting with strawberry and rhubarb and LOVE it! My next plan is to try raspberry and peach….

  • Would love the bread machine as my fresh bread gets made less and less during the hot summer in GA. Last year we were so proud of our many jars of fig jam that I hoarded it. Now it’s nearly fig season again and I still have 8-10 jars left. My husband said our gas bill spiked in August last year due to all the jam making.

  • The best bread machine I have I bought at a yard csale for $3. It makes decent bread, but I prefer a crispy crust. But I, too, am mad about making jam. If I had more bread, I’d eat more jam.

  • Last year was my first year of canning. I bought a bushel of peaches because I didn’t think a 1/2 bushel was enough. I ended up having to take a day off of work to can them all and make the most awesome jam evah!!! vanilla bean peach jam!

  • Last year we had so many plums I gave up on the whole crime scene mess & resorted to making dozens of jars of freezer jam instead. It was good but the messy, old-fashioned way tasted better. Off to check my bread machine book & see if it’ll make jam 😉

  • I make blueberry jam and it’s particularly challenging to make it in my VERY tiny loft kitchen. Friends always clamor for my homemade jam.

  • That’s pretty cool that you can make jam in a bread machine. This is the first time I actually heard of it. Since My wife always talking about canning to me in some pot. This is something I can tell her to check out. Thanks for sharing it with us.

  • It has been years since I have made jam, and never in a bread machine! My Aunt taught me to make jam and also to can. I am very excited to start back up again!!!

  • I’ve never technically made jam. A group of girlfriends got together last year several times for “canning parties”. We made jellies, but jam has eluded me. I am hoping that after delivering my 3rd baby next Friday, I’ll have time (and the room to move around with a smaller midsection) to get some jam made from the raspberries that are coming in.

  • I made strawberry jam almost every Summer with my mom growing up. There are just as many stressful memories from that experience as there are joyous, but it definitely spurred on my love of home canning so the good must have far outweighed the bad in the end!

  • I had my very first canning experience a couple weeks ago and made delicious strawberry jam. I actually had a hard time finding a pot the right size (not too big, not too small) for processing my short & wide half-pint jars. Then I remembered one of your old posts from the archive. My asparagus pot turned out to be just the right size! 🙂

  • I made jam for the first time last year and I’m totally hooked! I was waiting, and waiting, and waiting for my apricot/sugar mixture to boil last summer when I ran to the bathroom just for a quick stop. When I got back the jam had boiled over and burned onto my parents flat top stove. I was only gone for about a minute! That was a crazy mess! I had to make jam at my own house after that.

  • I’ve really enjoyed reading everyone’s stories. My most recent memories is having friends over to help them learn to can. Everyone was so pleased with their jars of “Creamsicle” jelly (thanks for that lovely recipe).

  • My first experience canning was 7 1/2 months pregnant on a gas stove in my friend’s kitchen (she was also 7 1/2 months pregnant) which has NO air circulation in Houston, TX, in July. We had to take turns sitting in front of the giant box fan and standing at the stove stirring the jam. We each almost passed out once but made it through with large amounts of iced tea… and the jam was worth every minute of it!

  • I love making jam with my Girl Scout troop! I’m the leader of my daughters troop and I like to teach the girls various cooking skills. We have made a lot of things on our Troops Camping Stove and we have even made jam outside on it. Fun times with our girls. We could probably do a lot of things with a bread machine as well!

  • My Zojirushi gave me faithful service of a loaf of bread every week for almost 10 years before it finally died 3 summers ago. I am making due with a garage sale find currently. I would love to have a new one and one that makes jam??? I’d do a dance to spring!!

    Last year, I canned so much jelly and jam! The ones that get the most comments are the “weed jelly” made from Queen Anne’s Lace flowers and Lilac jelly.

    Thanks for your blog…I love reading it (this is my first comment though)

  • The only kind of jam I ever made was strawberry freezer jam. Would love to make it in a bread machine. This would make a great addition to my new kitchen.

  • When I was a young girl, back in the ’50’s, my family moved out of the city to a rural 60-acre farm for financial reasons, and to breathe fresh air! That was the beginning of 10 years of growing, harvesting, and canning everything we could, much of which was already established on the property. I helped Mom make and preserve: apple butter, tomato preserves (still one of my favorites), strawberry jam, peach preserves, Concord grape jelly, blackberry, huckleberry, raspberry….and the most interesting one, quince from the lone, ancient quince tree. (That’s the one I’d love to taste today!) We canned peaches, applesauce, and ketchup. I inherited, and still have, my mother’s large blue steel water bath canning pot and rack, though I confess that all of my jam making has been simplified — no more boiling water baths, covering the jelly with paraffin, storing hundreds of jars in the cellar! The microwave and freezer have been my indispensable sidekicks since then, concentrating on micro batches made from purchased local farm produce. Though I have used a bread machine, I do not own one — that would be a real treat to get back to bread making as a way to further enjoy the latest small batch of strawberry-rhubarb microwave jam, which is almost gone!!!

  • My first jam experience I made strawberry fig jam and it turned into strawberry fig sauce instead lol but it was still go especially over ice cream.

  • I’ve have my bread machine for about a year and a half and have anxiously been waiting to make strawberry jam in it. Tried it last weekend and while the jam turned out quite nicely, the machine broke while making it…………..

    Made a second batch on my stove and and I have to agree with you that the stove top jam does turn out better and thicker!

  • I have made a bunch of different types of jam, but have never tried anything other than the usual stove! Sounds interesting!!

  • I successfully and messily made sour cherry jam without the aid of a pitter. My hands looked like a henna creation gone wrong! I will say that jam tasted amazing maybe even more so because of the cussing that went along with it…you know the love.

  • I am a wild canner!!! I will can anything!!! 7 snapping turtles turned into wonderful Turtle Soup (recipe was my Grandpa’s). Ex-husband shot a moose in Canada and 410 quart jars later it was all canned. I am really holding out for a breadmachine large enough to hold 7 turtles or 1 large moose, but until then I would love to win one to make small batches of jam!!!

  • Raspberries on our property and neighboring farms are so plentiful that we can barely keep up! Lately we’ve taken to picking berries from the bushes and depositing them directly into the pots for jam-making. As soon as a pot is full, one of us takes it into the house and starts a small-batch of jam!

  • I make jam on a gas range and for some reason I haven’t been able to get a good set in years! I used to make it just fine but now it’s all runny. Still tasty though.

  • I love canning and made lots of jams and preserves over the years, but never in my bread machine, then had to relearn everything after I could no longer eat anything with sugar in it.

  • That sounds like fun! I am slowly circling around the idea of canning (hopefully not down the drain) after getting shares of my husband’s grandmother’s jellies and my mother’s freezer jam.

  • This is my first time visiting your site, I am so very glad I found it though, as I have been searching for an informative blog focusing on canning and preserving. Years and years ago my grandmother used to let me watch and help (keep time) when she canned. I loved to help her, as a little girl getting the extra little bit of fig preserves, and strawberry jam to spread over her homemade biscuits was the perfect reward for “helping”. But she passed many years ago and now that I want to begin canning and putting up jams and preserves sharing the joy and the experience with my own daughter, I wasn’t sure where to turn to for reliable information or recipes.

    Thanks again

  • What a great idea, I’m going to give it a try with tomatoes, once they grow and if my grandmother will let me use her machine of course! I liked to keep my fresh tomatoes as well as possible to use for large batches of sauce throughout the year and the chunkier consistency will be just right :o)

  • My first experience in canning was actually pumpkin butter. I found the recipe years ago on the back of a can of pumpkin and I just cannot for the life of me find it again. After we complete our move from the west coast to the east coast next month, maybe I’ll have the time to do an in depth search for it again. Do you think that it could be made in a bread machine?

  • The blueberry crop this year is outta this world. I’ve already put up blueberry jam, blueberry lemon jam, and blueberry marmalade, and the berries just keep coming!

  • I use my bread machine almost every day and man, oh man, could I use a new one. It has jiggled itself off of the counter twice and barely closes. Plus, I just love to can but in a bread maker? Guess I would have to try it to believe it. Pick me!

  • Last fall was the first year I made jam from fruit I picked (huckleberry). My son and I practically destroyed the kitchen making it, but it was a fantastic memory!

  • My experiences making jam have all started this summer. I overplanted on the cucumbers, and my first canning experience was with 3 types of pickles. I thought, if I could do that – I could make jam!! After visiting a you-pick farm, I tried 3 types of peach jam – the first the scared way with a box of pectin and their directions. Too sweet! The next a low sugar pectin recipe with peach and pinapple & honey. Too honey-ey! Finally, your peach, plum, ginger …DELISH! (I also made a plane plum with no pectin, whichI’ve never trasted below. OMG – plum jam is my new fav!!Perfect combo of tart and sweet!) I would love to try jam in a bread machine (plus some yummty homemade GF recipes!)

  • I made my first (ever) batch of strawberry rhubarb jam this weekend. All in all it turned out well, but then I like my jam runny. 🙂

  • I love making jams and jellies! I got a bit adventurous a few summers back; I was visiting my parents and grandparents in upstate NY and had just read about crab apple jelly. My grandma helped me pick what ended up being 3 5-gallon buckets of crab apples (don’t know what we were thinking!) from a tree in her backyard and I spent the next 2 days peeling, boiling, straining, and boiling again. I had more crab apple jelly than I knew what to do with, but it was such a fun experience!

  • I made jam with a friend in my new house, on my fancy stove. mine turned out well, but hers was more of a science experiment because when I said 10 cups of chopped fruit, she didn’t think that measuring really mattered, and proceeded to fill up an enormous lobster pot with fruit.

  • My first jam making experience was blood orange marmalade. I didn’t have a candy thermometer or much experience so I ended up with 4 pints of syrup. I tastes really good though. I particularly like it drizzles over goat cheese or in mixed drinks.

  • Last summer I made jam with a friend and we used some old canning jars we found at a garage sale that had reusable lids that we needed to seal with wax. It was fun (but I kept the jam in the fridge just in case!)

  • I am lucky enough to have my mother living with me–and she makes bread regularly (whole wheat from freshly ground flour). In the summer we (ok she) likes to use a bread machine so that we can cook it outside and not heat up the kitchen. She has used up several machines

    I accidentally made jam once when I was trying to make blueberry syrup. Who knew blueberries had abundant natural pectin. I did use it for syrup–I just warmed it half and half with maple syrup.

  • I can’t even remember my first experience at making jam/jelly, because I was too young! I grew up helping my mother in the kitchen with all the canning during the hot Alabama summers. We picked blackberries every 4th of July and make blackberry jam and jelly….so good and much tastier than store bought. Homemade blackberry jelly on a fresh buttermilk biscuit…heavens!

  • Living on an orchard, I get my fill of peach jam every year. But my absolute favorite jam is raspberry! Can’t wait until my raspberries start producing every year. Thanks for the giveaway!

  • I love making jam in small batches so I can experience a big variety- and I always have a quick gift on hand to give out!

  • Until this year I’ve only ever made freezer jam, but I’m determined to become a *real* canner and jammer this summer with the produce from our berry bushes and gardens.

  • I’ve made lots of blueberry and strawberry jam the old-fashioned way, but would love to try it in the breadmaker! Really wanting to try a cherry jam….ahh heaven! 🙂

  • Since discovering your blog, I have been on a jam making frenzy. I now have over 4 cases in my pantry. I started with the strawberry vanilla jam, did a strawberry balsamic with and without the black pepper, blueberry with lime, and your strawberry rhubarb recipe. I was looking for a new and different take on fig jam–I have 10 lbs. in my freezer I needed to use before this season’s fruit comes in, and that’s when I found the jam with wines sites. I have made a batch of pineapple with pino, and fig in homemade red wine (from our grapes and our fig trees). We still have several bottles of pink champagne from our daughter’s wedding. I am considering a champagne pear recipe–it looks beautiful. I gained 5 lbs sampling each on slabs of homemade bread. (I am backing off for a few weeks to fit back into my jeans. But after that, I will be back on the hunt. ) An upgrade on the bread machine would only add to the joy of the journey! It would be awesome! Thanks for a great blog!

  • Up until I was 12, we lived in a house that had a small patch of raspberry bushes at the bottom of the driveway. Their appearance was always anticipated and celebrated. One year, my mom decided we should make jam. We eagerly stirred, watched the color become richer and richer, started visualizing the marriage it would have with peanut butter and….must have left it on too long. It ended up as hard candy! We could barely detach it from the pot we had stewed it in. Nevertheless, we happily chewed on our mistake for the rest of the week.

  • Oh! I just remembered my one and only epic jam failure. I had a recipe for pineapple lime marmalade that I’d found somewhere on the ‘net. And it sounded delish. So I made it. It took freaking forEVER for it to get thick enough, and when I finally canned it, it never set up. I had to follow the instructions to remake the jam and I added more sugar along with the additional pectin. Turns out the jam was really awful. It included grapefruit and really all you could taste was the acidity of the grapefruit. Bleah. It made about 2 dozen jars, too. I ended up throwing about almost all 2 dozen! (I still can’t figure out what went wrong. But it was totally gross!)

  • I used to help my grammy make Peach Sunshine Jam in the summers when I was a child. I would stir and stir and label the jar lids, and help move them all to the ‘root cellar’. I ate that sunshine jam on just about everything.

  • I have no story as it has been in my own kitchen and without much fanfare. But my best memory is growing up and my best friends Mom making grape jam (she used the wax on top in those days) and it was the best tasting jam I ever had. Jam making was sort of unheard of in the 70’s in our ‘modern’ burbs but it left me with a desire years later to learn.

  • Michigan strawberries are in, and this week was filled with the red little bobbles mixed with some sugar and vanilla bean. The 48 jars of jam are still on the counter, ready to be labled and tucked away. And when the counter is cleared off, a new bread machine would surely look grand in that spot.

  • I just starting making jam and am loving it! Last week I picked strawberries with my 2 kids and together we made a nice batch of jam. I can’t get over how red and beautiful it is. Honestly, I have been caught eating it by the spoonful……

  • What a fantastic idea to use a camp stove, especially when it’s blistering outside and heating up the kitchen sounds like a bad idea. I finally found time to start jamming and jellying and am completely hooked. I also pickle and will soon pickle an awesome batch of beets from the veggie garden.

    Love your site!

  • Many moons ago, I asked my great-grandmother to show me how to make jam. She said I should just buy it from the store, it was so much work! Years later, a friend gave me raspberry freezer jam, and I ate it all in one day with a spoon… I was hooked and now I make it regularly. But I wish I could have shared the experience with my Grandma.

  • Last summer I taught my older daughter and my soon-to-be daughter-in-law how to make raspberry jam…my new daughter-in-law made 125 jars of strawberry jam to give away at her wedding to my youngest son, and my daughter now makes BACON jam…! Our times together in the kitchen are treasured, to be sure!! LOVE your blog, which I just read for the first time today!! Thank you for entering me in the drawing!!

  • I would love to make bread and jam in a bread machine. Please put me in the drawing. Last year I made blueberry jam with out pectin, it ended up almost a candy. I can add water and microwave it but it isn’t quite the jam to be proud of. Thanks

  • You are such a great experimenter, Marisa! Wow, I’d have never thought to try making jam in the bread machine. Let’s see, jam story: I tried peach pit jelly last year, trying to stretch my meager batch of peaches as far as I could. It jelled up just fine, but the taste was pretty bland. This year I tried lemon poppyseed jelly, with the lemons from our dwarf tree, and it was outstanding! In a couple days we are heading out to pick olallieberries. I try to make gobs and gobs of it, enough to last the year, but somehow we always seem to run out around April. Happy jamming!

  • I love bread making but havent had time lately (the life of a student) so this bread maker would be awesome! I haven’t started my jam making for the season either (once again, busy busy!) but cannot wait for blackberry season, last year I made a gorgeous blackberry apple I was so proud of and can’t wait to work with.

  • I don’t remember life without canning, my grandmother canned 800 qts a year on a woodstove. My mother worked at the school and had summers off so we all worked in the garden and canned everything it produced. I did the same and even though my children are grown and on their own they look forward to the jars of canned goods I give them, but the real fun is jam and jelly. I live near a woods that provide me wild grapes, wild plums and chokecherries as well as wild raspberries. Went a little crazy last year so may need to cut back a little this year! Love your blog.

  • I’ve made jam in a bread machine before but I don’t think I’d thought about it being runny, but it was texturally different than stove top jam. Zojirushi is the best as far as bread machines go. Would love to own one, especially since I really like making bread machine bread. Sure saves money for the family.

    I’m new to your blog. Thanks for all of the pantrying inspiration.

  • I learned a very important lesson the first year I made jam. Don’t do it with a teenager and a two year old. We were making peach jam and the fact that the teenager was NOT watching the two year old and instead wanted to help me was not a good thing as I originally envisioned. Instead he put the peaches in the boiling water for tooooo long and really over cooked them needless to say after that my husband thought that the art of jam making was lost on me. Much to his surprise my next venture was much much much better. So much so he wanted to know why the other attempt was sooooo horrible. Oh well you live and learn! This year when I make peach jam there will be no teenagers involved, only my 5kids!

  • Going to buy strawberries in the morning to make strawberry-rhubarb jam! And since I have a mountain of rhubarb I’m also going to try the Orange Rhubarb butter recipe–I’ve been inspired to try several recipes from your blog this summer. But I have never made jam in a bread machine!

  • The first jam I ever made was from your site! Last August, I bought a Ball discovery kit, found your blog, and now I’m a canning convert! The coffee shop I work in uses Zojurushi appliances to heat water for tea to very specific temperatures. They make great machines.

  • Oh, I have been dreaming of a Zojirushi bread machine for such a long time. I hope I win it! As for jam… I once bought a very expensive, importd can of Seville oranges from Williams-Sonoma. It was marketed as a product to turn into marmalade. Well, despite adding the instructed 5 lbs. of sugar, it was still the most bitter tasting stuff I ever ate! After that, only fresh oranges in my marmalade!

  • I had my first go at plum jam last year when my plum tree was just overrun with plums.
    So, not so great – kind of tart/ sour and a little too runny. Still ended up with 4 jars that I finished throughout the year though! I’ve been eyeing my plum tree now, just waiting for them and playing with different recipes (in my mind) to improve last years’ recipe. I’d LOVE, LOVE, LOVE to get this machine to see what I can do… Thanks!!

  • I made mulberry jam this week and it was a complete fail. However, I have the pretties purple/magenta colored mulberry pancake syrup you’ve ever seen!

  • I have never heard of making jam in a bread machine, I’m very intrigued. My favorite jam this year is strawberry lavender!

  • Seeing your strawberry jam experiment brings back great memories of my mother making strawberry jam when I was a kid (sans bread machine). I can remember to this day how sweet and delicious it tasted! I have a bread machine with a jam setting. I should give it a try!

  • It is SO SO SO time for me to move beyond the jam-making-with-training-wheels freezer jam – the Zo sounds like the next step!

  • Love my Zojirushi rice cooker, would love to have a bread machine as well!!

    My favorite recipe this summer has been your orange-rhubarb butter! My rhubarb variety was a lot more green than yours, so it turned out a little brown-green in the end (my friend called it “turd butter,” THANKS) but so delicious.

  • My jam making experience is pretty much buying it at the farmers market and lusting after everything on this site! Who knows, one day I’ll work up the courage. Maybe. Now bread I can handle!

  • i just made your small batch strawberry vanilla jam and im so excited to actually try it. ive also been attempting to switch to all homemade bread as well but have had mixed results and have been considering a bread maker. this would be outstanding!

  • Honestly, I’ve never made jam by myself. I remember wanting to help so badly when I was a kid, watching my mother work her magic in the kitchen. I didn’t know it was possible to do it in a bread maker!! This would definitely be a new adventure for me. 🙂 I would love it.

  • I am a newbie jam maker- just made my fist batch of pineapple peach mint jam this week and it turned out fabulously!! Now all I need is a bread machine to make lots of homemade bread for all my jams!

  • My Grandmothers used to make jam, but I’ve never tried it. It seems like so much work. I would love to try to make some in this bread machine.

  • I never actually made jam, but I found this by googling it because I’d like to learn how…I would love to be entered, hope I’m eligible. Thank you!

  • My first jamming experience was actually in a chemistry lab over a bunsen burner. To say that it was perhaps less than appetizing jam might be an understatement–blueberries, a lab partner, and one blazing hot blue flame do make an interesting first jam story though!

  • I love using the slow cooker to make jams and fruit butters, but my first attempt at jam was a freezer jam. It ended up more as an apple chutney, which was delicious over yogurt, but not quite what I was going for!

  • Growing up my gma would take the grandchildren to the strawberry patch in northern Michigan and had us all help pick strawberries. Sometimes the older ones were allowed to help trim them and take the stems out to prep for the jam making, but she never failed to mention if we were wasting too much of the berry by not being careful with our pairing knives. About 1 quart jar is consumed at every family function, with most of us hoping she will offer us a jar when we are home to visit.

  • We’re experimenting. We made blueberry and blackberry jam last year. The blackberry was to DIE for! This year we made strawberry while they were in season and are planning blackberry and blueberry again – and we’ll have to see what else we come up with.

  • I am currently figuring out my next project. Apple butter – my first project ever came as a result of apple picking my first fall here in Maine and having WAY too many apples.

  • After a day spent at the ‘pick your own’ farm…. I’m gonna need to be jamming via stove and breadmaker to conquer all this fruit!!!

  • I’ve dabbled in jam making (strawberry, rhubarb), but haven’t done it a lot. I’d really like to do concord grape this fall.

  • Growing up, my aunt Mary would make large batches of strawberry jam every June. She would “borrow” my sister and me, cram us in her tiny car with her three boys, and drive us out to a self-pick farm where were were instructed that at least two berries had to make it into the basket before one in our mouths! Upon returning home, we weren’t dismissed from our duties until all of the strawberry tops were removed. She would spend the rest of the day making jam while we played outside. As an adult, I only make very small batches of jam, but I think of those days every time I stand in the kitchen, cutting the tops off my strawberries.

  • I’ve just started making jams and doing other canning. I’ve learned that the ratios are key to getting your jam to set up properly. I see nothing wrong with pectin. So, the bad news is I have some jams that didn’t set up, like the black cherry. The good news is that the effort is not a total loss as the jam became cherry sauce, which is awesome on ice cream and grilled meats!

  • The first time that I ever made jam was with a friend and her mother. Despite coming from a family with a working membership at the local co-op and requisite eight kinds of dried beans in our cupboards, jam was something that came from jars. To see it made in front of me was almost like magic – maybe alchemy is the better word. So thank you to Kathryn and her mom Mary for opening my eyes!

  • I love making jam, but many of my friends are mystified by the idea. I was lucky enough to have two grandmothers who were “into” the whole food preservation/canning thing, and when I was 16/17, I spent a year in Germany with that side of my family. One of the most fun things was helping my aunt and grandmother with the making of jams and other “eingekochte” items. My funny story: my aunt harvested, prepped and canned (froze?) carrots for two days straight, and I couldn’t stand to be in any part of the house where I could smell it, because I *hate* cooked carrots.

    The idea of making jam in a bread machine is kind of crazy, but oddly intriguing. Do you suppose it would be possible to make the jam a better consistency if you ran the bread machine with the lid open?

  • I grew up with a natural foods sort of mom, so we always had homemade jam in the house. As I grew, I tended away from all that for many years, but eventually came back intrigued by the idea of creating my own store of food. One summer, while renting a beach house in Delaware with friends, I read about a pick-your-own blueberry farm. While my friends were all at the beach or at the bar having cocktails I went blueberry picking with my reluctant best friends. We brought the fruit home and she bailed, but I was able to rope my date into making jam with me! We set about making homemade jam in my very ill-equipped rental kitchen and spent a gorgeous afternoon cooped up in a hot, stuffy kitchen. The jam was delicious, the guy was a trooper and I knew that it was true love! He is now my husband, and we’ve shared many other cooking adventures over the years!

  • I am so glad I was cleaning out my email inbox today and came across this! 🙂 I don’t know about for jam, but I would love a breadmaker.
    My husband and I picked a ton of peaches last summer (which were delicious) and what didn’t get eaten up right away got sliced and frozen or made into a small batch of jam. I did the low sugar version and didn’t quite have the proper canning equipment so I did “freezer jam”. It is a bit on the runny side also, but still tasty!