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1. Strain cut fruit to remove excess juice, saving the juice in the fridge for other projects.
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2. Pure the fruit with an immersion blender or hand-crank food mill.
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3. Place fruit, sugar and pectin in the 9-cup bowl of your bread maker.
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4. Stir gently to combine.
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5. Put bowl into the bread maker and close the lid.
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6. Select the jam setting on the bread maker and press start.
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7. Once the jam cooking cycle is finished (CAUTION: EXTREMELY HOT JAM AND STEAM) remove the bowl from the bread maker.
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8. Stir the jam gently to combine anything that has risen to the top of the bowl.
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9. Taste the jam (dip spoon into jam and let it cool) and add up to 1/2 cup of sugar to balance out the sweet-sour taste.
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10. If you will refrigerate or freeze the jam, let it cool slightly then put in clean containers and place in the fridge/freezer.
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11. If you will can the jam, follow a safe canning such as the USDA guide to home canning:
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nchfp.uga.edu/publications/publications_usda.html.
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NOTE: Frozen or properly canned jam should be eaten within a year. Refrigerated jam should be eaten within 3-4 months.
