....well, it looks like raspberry jam, it smells like raspberry jam, and a lick of the spoon tells me it tastes like raspberry jam. The big questions are whether it will set like raspberry jam (who knows?) and whether it'll go off before it gets eaten (unlikely).
By the way, if you've arrived here because either Vikki or I have sent you an email saying there's some interesting news on the blog, you're looking for the previous post.
5 comments:
Ah, I see, so it's not so much a new baby, as a blog marketing strategy. Sneaky.
you can use a bread maker to make jam?? Tell me how, perhaps I can find a use for all the figs on our fig tree.
Ian: not sneaky enough seeing as how you spotted it
Nikki: Bung in fruit, a little water, and a little lemon juice (to increase the pectin content apparently), then set the breadmaker going on the "Jam" or "Specialty" setting (may not be available on all bread makers). After about 15 minutes add about the same weight sugar as there was fruit, shut the lid and leave it until it's finished. It took about an hour - a lot less hassle than a big pot, but fairly limited as far as batch size goes.
Wow! That's cool! Who knew you could cook jam in a bread maker? Was it any good?
Was it any good? It was great.
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