Bread maker · Ingredients · jam

Bread machine strawberry jam

One can prepare jam using pectin or lemon juice. My next experiment was to see myself what is the difference. Strawberry jam seemed like a good one to try it on as I have made quite a few jars of it while using pectin.

Strawberry jam made in bread machine
Strawberry jam made in bread machine

First of all, some research: – to sump up pectin is necessary for thickening or gel formation while acid must be present in sufficient amounts for a gel to form. If natural acid is lacking, lemon juice or citrus fruit is added. Commercial pectin products contain organic acids, like fumaric acid. – You can add commercial pectin, which is extracted from the white inner skin (the pith or “albedo”) of citrus fruits or from apples. You can also buy special jam sugars with added pectin. As a rough guide, the juice of a whole lemon (30-40ml) will be needed for very low acid fruit, whereas half a lemon will be enough for medium acid fruit, and you won’t need any for the high acid fruits. In general, fruit with high pectin will also have high acidity and vice versa. – High Pectin Fruits: apples, citrus rinds, crab apples, cranberries, currants, gooseberries, plums, grapes, quinces; Low Pectin Fruits: apricots, blueberries, cherries, elderberries, peaches, pears, pineapple, raspberries, strawberries

For my experiment only using lemon juice for thickening the jam I used:

– 2 cups of strawberries

– 1,5 cups of sugar

– 1  tbsp of lemon juice

Strawberry jam in bread machine
This time I used lemon juice instead of pectin to make strawberry jam in bread machine

And set my bread machine for jam function.

Overall, I found that using lemon juice makes the jam more liquid, but again it might be due to the reason that strawberries are low pectin fruit. Thus, I would say that for strawberry jam you should add some pectin.

11 thoughts on “Bread machine strawberry jam

  1. Because we can’t buy artificial pectin (or jam sugar) in Turkey, I always use lemon juice for strawberry or apricot jam (juice of one lemon to 2lb/1kg fruit). Unfortunately, it didn’t occur to me to adjust this when I made some plum jam to the same recipe – it set like concrete and we couldn’t even get it out of the jars. Ooops. On another note you can also make strawberry jam in the microwave – you can only make one pot at a time, but it’s great if you’ve only got a few strawberries to use up.

    Liked by 1 person

  2. Nice research! This is interesting about the pectin and acid. I made and canned my first jams last year (cherry and blackberry) and did not understand the role of the pectin and lemon juice. I just followed the recipe, but it’s nice to understand why those components are needed. I’m looking forward to making more jam this year as things come into season.

    Liked by 1 person

  3. Fascinating about using a bread machine! Love it!!

    I have read that the seeds from citrus actually have loads of pectin…
    so do green apples…somewhere I have a recipe for Apple pectin…google it, I’m sure there are loads of recipes out there!

    Liked by 1 person

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