Hello Joan,

Here are recipes and info that came with my Breadman Ultimate. I would follow the procedure that came with your machine and compare the volume of ingredients to your basic recipe just in case these recipes are too large. To anyone with a machine without a jam cycle, I wouldn't recommend making jam in a regular bread machine - aside from the heat controls and timing needed, I'm not sure if a standard bread machine will handle the liquid properly (and what a sticky mess this would be inside your machine!) Breadman has a great site if you'd like to check it out: http://www.breadman.com

Happy Cooking,

Betsy

Tips:
- Do not reduce sugar or use sugar substitutes. The exact amount of sugar, fruit and pectin are necessary for a good set.
- Use only ripe fruit - not overripe or underripe (unless noted) for best flavor.
- Do not puree fruit. Crush with a potato masher or food processor. Jam should have bits of fruit in it.
- Recipes should not exceed 3 1/2 cups
- Be sure to measure the fruit BEFORE it has been crushed, NOT AFTER.

Strawberry-Rhubarb Jam
Place all ingredients in baking pan and start jam cycle:

3/4 cup (8 oz.) strawberries (very ripe), hulled
3/4 cup (8 oz.) rhubarb (firm/crisp), roughly chopped
1 2/3 cups (13 oz) white sugar

Raspberry Jam
Place all ingredients in baking pan and start jam cycle:

1 1/2 cups (12 oz.) red or black raspberries
1 1/2 cups (12 oz.) white sugar
2 tablespoons honey

This jam will be very liquid when cycle is completed and will thicken when completely cooled. If desired, strain to eliminate the seeds.

Blue Kiwi Mango Jam
Place all ingredients in baking pan and start jam cycle:

3/4 cup (6 oz.) kiwi fruit (ripe, but not mushy), peeled and chopped
3/4 cup (6 oz.) mango (BARELY RIPE), peeled and chopped
1 1/2 cups (12 oz.) white sugar
1 teaspoon lemon zest, grated (see note)
1 teaspoon orange zest, grated (see note)
4 drops blue food coloring

Note: Lemon and orange zest are grated from the surface of the peel. Make sure none of the bitter white rind is included.

Peach-Raisin Jam
Place all ingredients in baking pan and start jam cycle:

1 1/2 cups (12 oz.) ripe peaches, pitted
1 1/2 cups + 1 tablespoon white sugar
2 tablespoons golden raisins, soaked
1 tablespoon brown sugar
2 whole cloves
1/8 teaspoon ground allspice