Strawberry Jam Bread Maker Recipe

Yummy, delicious and easy strawberry jam is made in a bread machine using the jam cycle. You can use fresh or frozen strawberries. This recipe makes strawberry jam from frozen strawberries.

Homemade strawberry jam is irresistible! Sometimes one may ask, why make jam at home when you can buy from outside. The best part of making jam is that you know what fruits you have added and you can control the amount of sugar.

Once you make jam at home, you will not look forward to the store-bought ones, it is so delicious. Are you thinking that it is time-consuming to make jam at home? Welcome bread machine!

Strawberry Jam (bread Machine) Recipe

Did you know that bread machines are beyond just making bread, you can make all types of jams in it and you can be absolutely hands-off.

All you need to do is a few minutes of prep work of weighing and adding the fruits, sugar, pectin and butter to the container. Your work is done! I personally prefer the Sure Jell Premium Fruit Pectin.

Select and start the Jam cycle and the machine will do the rest. While this post is about making strawberry jam from frozen strawberries, you can make jam from other fresh fruits too. Check out my jam recipes and apple butter recipe made in the bread machine.

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The jam setting in a bread machine moves the paddle every few seconds and heats the bread machine pan to a high temperature to ensure that the fruits cook well to make the jam.

Unfortunately, there is no other setting that does both the tasks, and so it is not possible to make the jam in a bread machine without the jam setting.

You can use fresh or frozen strawberries for making jam. I have made jams using both fresh and frozen ones and both are equally good. While using frozen strawberries involves an additional step of defrosting the strawberries. If they are not well defrosted, the jam can turn out a little bit runny.

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Frozen strawberries can be defrosted in a microwave by using the defrost setting. You can select the weight option and let the microwave defrost it.

If you don't want to use the microwave, you can rinse the strawberries in water and then leave the strawberries in a strainer at room temperature or in the fridge. It will take 4-6 hours to defrost and the strawberries completely.

To make strawberry jam with frozen strawberries, weigh the frozen strawberries using a digital food scale. I prefer weighing as it gives consistent results. Next, defrost the strawberries well and squeeze out any excess water.

Jam And Marmalade — Sana Smart Bread Maker

If the strawberries are really big or your kids do not prefer chunks, you can chop the strawberries. I prefer to make it with whole fruit, it gives a richer taste, sometimes I chop them into halves.

Now put the strawberries, sugar, pectin ( I prefer Sure Jell Premium Fruit Pectin), and a little bit butter in the bread maker container. Adding a teaspoon of butter makes the jam clear, otherwise you will see some tiny bubbles and the jam will not look clear. Pectin helps in setting the jam and giving it a thicker consistency.

Select and start the Jam cycle and the strawberry jam will be ready once the cycle ends. The container and jam will be very hot, be careful while transferring it to jars. I use the 16 oz Ball Mason Jars for storing jam.

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In order to avoid sudden temperature change of the jars while pouring hot jam, I heat the jars in the oven for about 10 minutes on warm setting and then transfer the jam to the jar.

Strawberry jam is now ready. Once cooled down, you can store it in the refrigerator in a tight-fitting container for about 2 months but it never lasts that long for me, it is over just in a few weeks 🙂

Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the Pin button, for your future reference.Some people don’t know they can make jelly, jams and preserves in their bread machine. Here are some of the most popular recipes.

Breadmaker Strawberry Jam

You may have noticed that your bread machine has a setting referred to as “Jam or Jelly.” This isn’t about making jelly rolls, it’s about making jams, jellies and preserves that you will ultimately pour into a jar for storage in your refrigerator or pantry.

The difference between a jelly, jam and preserve is simple. A jelly is usually made from the juice of a fruit with gelatin or pectin added along with sugar. A jam is made from whole fruit pureed to a juicy texture. A preserve is a jam that has also been made from the whole fruit, chopped and blended – but tends to have chunks of the fruit in the jam.

Storage in the refrigerator is the preferred way to store these homemade jellies because the low temperature gives the jam or jelly a firmer consistency. That’s one of the things you’ll notice about many jams and jellies made in your bread machine. They don’t always have the viscosity or thickness that jams made on the stovetop often have. This is because stovetop preparation causes some of the liquid to evaporate which thickens the consistency of the jam or jelly. Bread machines reach a high heat but little evaporation takes place, so you may find it to be a touch runny unless you refrigerate it.

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If you intend to store your jams, jellies or preserves in a pantry make sure you process the jars first. You can do a basic processing by immersing the jars in boiling water for at least 10 minutes. This is important because the sugar in jams and jellies can encourage the growth of bacteria unless it has been processed in the boiling water bath.

Like many recipes related to baking, accurate and precise measurements are critical to success. One thing to keep in mind is that all measures for fruit are for coarsely chopped or diced fruit. Eventually you’ll mash the fruit a bit with a potato masher or in a food processor. This will reduce the total cups but that’s okay. Just make sure you stay true to the cup measures with chunks of fruit before you mash or process them.

All of the recipes call for the addition of sugar and some call for the addition of pectin or gelatin as well. Pectin is a thickening agent used for many jams, jellies and preserves. It’s best to find a low sugar or no sugar pectin. You’ll be adding sugar as part of the recipe and you don’t want too much sugar when making bread machine jellies.

Small Batch Strawberry Jam

It’s very important that you only make jam or jelly in a bread machine that has the specific and unique “Jam or Jelly” setting. The operation of the paddle and the temperature settings are unique for jams and jellies and it’s difficult to improvise with any other setting.

Equally important is the integrity of the bread pan. Bread machines with the jam and jelly feature have bread pans that have a unique bearing under the kneading paddle. This prevents any liquids from leaking through the paddle bearing and into the machine. You can ruin your machine or at least face an imposing cleanup task if a pan full of fruit juice and sugar leak into the bottom of your bread machine. You also could short it out if the liquids encounter any electrical connections.

Even if your bread machine has the “Jam and Jelly” setting you might want to test your bread pan. Simply pour a couple of cups of water in the pan and let it sit on the kitchen counter. After about 20 minutes lift the pan and see if any water has leaked onto the countertop. This can happen with older machines. We often get away with it because the kneading process usually starts within seconds after we put the pan into the machine, and the incorporation of the dry ingredients prevent any leakage.

How To Make Jam In The Bread Maker

A note of caution. Be very careful when handling the finished jam or jelly. In fact, you should probably let it rest in the machine for about 30 minutes with the lid open when the cycle is complete. If you’re nervous about any leakage remove the pan while wearing heavy duty kitchen gloves or pot-holders. Heated sugar is extremely hot and can cause 3rd degree burns. Generally, making jam or jelly in a bread machines is safer than making it on the stovetop, but always exercise caution when handling any hot, sugar liquid or syrup.

If you find your jam or jelly is still a bit runny after refrigeration you can try adding a little more pectin or reducing the amount of fruit or juice. You can also think of it as a unique syrup for waffles or pancakes.

The ripeness of any fruit is very important. You don’t want fruits that are not ripe or too ripe. They need to be “just right”. This is fairly simple with strawberries and other berries, but can be a challenge with mangoes,

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