Bread Machine (214 page)
P
each jam is probably one of the favorites of all time, yet it is difficult to find commercially. Use slightly unripe fruit to get the most pronounced peach flavor. You can also prepare this jam with defrosted frozen, unsweetened peaches. Some peaches are very juicy, in which case the jam will cook up softer.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
3 to 4 large peaches (about 1 pound)
1 cup sugar, or to taste
2 tablespoons fresh lemon juice
One 1.75- or 2-ounce box powdered fruit pectin
Peel and pit the peaches. Coarsely crush by hand with a potato masher, or pulse a few times in the food processor. You will have about 2
1
/
2
cups.
Combine the peaches, sugar, and lemon juice in the bread pan. Let stand for 30 minutes to dissolve the sugar. Sprinkle with the pectin.
Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months, or spoon into small freezer bags and freeze.
FRESH APRICOT JAM
Makes about 2
1
/
2
cups jam
I
grew up in the Santa Clara Valley in Northern California, where the wonderful climate produces the finest apricots grown in America. Unfortunately, many of the apricot trees were gradually pulled out as houses were built and the Silicon Valley was created, but there are still a few precious apricot trees left, dotted around backyards and vacant lots. Apricot jam is part of the legacy of living here, and for good reason—it is luscious.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
2 cups (about 1
1
/
3
pounds) pitted and chopped fresh apricots
1 tablespoon fresh lemon juice
Half of a 1.75- or 2-ounce box powdered fruit pectin
1
1
/
4
cups sugar, or to taste
Place the apricots and the lemon juice in the bread pan. Sprinkle with the pectin. Let stand for 10 minutes. Add the sugar.
Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 6 weeks, or spoon into small freezer bags and freeze.
KIWIFRUIT JAM
Makes about 1
1
/
2
cups jam
A
California specialty, this extraordinary recipe is from food writer Lou Pappas. She calls this tropical jam with citrus undertones “dazzling” for its flavor and pale green color. The ancient kiwifruit was known as the Chinese gooseberry,
yang tao,
until Freida Caplan, specialty produce maven of Southern California’s Freida’s Finest, introduced it as the kiwi to the American market in the late 1960s. Kiwifruit is available year-round. This jam is great on all kinds of rye toast.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
4 large kiwifruit (1 pound), peeled, sliced, and coarsely chopped
2 tablespoons finely julienned lemon zest
3 tablespoons fresh lemon juice
1
1
/
2
tablespoons powdered fruit pectin
1
1
/
2
cups sugar
Combine all the ingredients in the bread pan. Let stand for 20 minutes to dissolve the sugar.
Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the jam into heat-resistant jars right away, using a rubber spatula. For other jars, let the jam sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months, or spoon into small freezer bags and freeze.
Leftover Jam Cookery
