I have used a bread machine (well I’m on my 3rd) for 10 years and for some reason although I have known that they can be used to make jam I just never gave that option much thought. I have never made jam, I think that not having pectin may have been a factor, but I didn’t bother looking for it. When I was with Domi she decided to make strawberry jam in her bread maker and suddenly my mind lit up with the possibilities. Hmm what about adding chilli peppers, or ginger? It does open up a whole new world of possibilities.
I decided that pineapple jam would be a good starting point and Cliff suggested adding lime for an interesting flavour. It was really funny how fast this vanished, before the end of the day about half was used, admittedly Cliff did add quite a lot to his chicken marinade for our braai. He also enjoyed it on the crumpets which we had for afternoon tea.
This recipe makes 250 ml of jam and can easily be doubled
1 fresh pineapple finely chopped in Food Processor 2/3 Cup sugar 2 Tbs lime juice zest of the lime used for juicing 2 tsp pectin Place all ingredients in your bread maker and use the jam setting (no 9 on my Mellerware ma baker) Bottle in a sterile container. I boil the bottle and lid in water on stove top for 10 min