Small Batch Raspberry Jam Made in a Bread Machine

Cuisine American

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings half pint jars

Calories 13kcal

Author Jennifer Morrisey

Gently mash the raspberries with a potato masher or fork.
Add the mashed raspberries to the bread maker with sugar, lemon juice and pectin.
Select the jam setting on the bread machine, (the typical jam setting on a bread machine runs for about 1 hour and 20 minutes)
Once the cycle has ended, use baking mitts to carefully lift the pan out of the bread machine
Pour into jars and let cool before putting on lids and transferring to the fridge.
With oven mitts, very carefully remove the bread pan from the unit (it will be hot!) set on a trivet, and let cool for 45 minutes.
Store in the refrigerator.

This is a refrigerator jam and not intended to be sealed and processed for storage in the pantry. All you need is a very clean jar. Once the jam has cooked to consistency, pour into jar, let cool and refrigerate.
Raspberries are naturally low in pectin, the get a decent gel in a bread maker jam you will most likely want to add a little bit of powdered pectin.
I prefer bottled lemon juice because it has been uniformly acidified so that it has a consistent and dependable acid level, which results in consistent and reliable results every time you make jam.