Cherry Strawberry Preserves For The Bread Machine Abm Recipes

CHERRY STRAWBERRY PRESERVES FOR THE BREAD MACHINE (ABM)

Steps:

• Wash fruit.
• Remove stems fro strawberries and cut up into large chunks.
• Remove pits from cherries and cut cherries into halves.
• Crush fruit- now you should have about 2 cups of fruit total ( once crushed.).
• Place everything into the breadmaker - JAM CYCLE.
• When cycle is finished, pour immediately into glass container (covered) . and place into refridgerator. Note that the jam comes out runny but eith thicken up as it cools.
• Store in refridgerator.

STRAWBERRY PRESERVES

Steps:

• Cap and rinse berries, place in a large colander.
• Pour boiling water over berries and let drain 1 minute.
• Combine berries and 1 cup sugar in a dutch oven. Bring to a boil; boil 7 minutes, stirring frequently. Stir in remaining 1 1/2 cups sugar; boil an additional 7 minutes, stirring frequently.
• Pour strawberry mixture into a shallow 13x9-inch pan; skim off foam with a metal spoon.
• Let stand, uncovered, in a cool place 12 hours; shake pan occasionally so that berries will absorb syrup and remain plump and whole.
• Skim off foam with a metal spoon, pour preserves into sterilized jelly glasses, leaving 1/2 inch headspace.
• Cover with a 1/8 inch layer of paraffin. cover with lids.

BEST CHERRY PRESERVES

Steps:

• Sterilize your jars and keep them hot while you're cooking the preserves.
• Place cherries in a large, heavy duty dutch oven.
• Combine pectin with 1/4 cup sugar; stir into cherries, Add butter.
• Bring to a full boil, stirring, over high heat.
• Add 3 more cups sugar and return to a boil , stirring constantly, boil 1 minutes.
• Remove from heat; skim off foam.
• Immediately spoon preserves into 3 one pint sterilized jars, leaving 1/4" headspace.
• Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any preserves or sugar crystals.
• Place lids and screw on bands fingertip tight.
• Process in a boiling water bath for at least ten minutes, depending upon your altitude.
• When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid; wait 5 minutes. Remove jars from canner using a jar lifter and keeping jars upright. Carefully place them directly onto a towel or cake cooling rack to protect your countertop, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
• After jars have cooled undisturbed for 24 hours, remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.

BASIC EGG BREAD FOR THE BREAD MACHINE (ABM)

Steps:

• Put everything into your bread machine according to manufacturers directions and use the white bread cycle!

CHERRY PRESERVES

Steps:

• Place a round wire rack in the bottom of a large stockpot. The rack should fit as snugly as possible and should stand 1/2 to 1 inch above the bottom of the pot. Stand the four jars on the rack, and add the lids; it's not necessary to add the screw bands. Fill pot with enough water to cover jars by 1 to 2 inches; an additional 1 to 2 inches of space should remain below the rim of the pot so the water doesn't overflow. Bring water to a simmer (180 degrees) let lids and jars simmer 10 minutes or until you're ready to fill them. Place four small plates in the freezer.
• In a medium stockpot, combine the cherries, 1/4 cup sugar, and lemon juice; place over medium-high heat. Cook, stirring frequently, until the sugar has dissolved, 2 to 3 minutes. Stir in one-third of the remaining sugar, and cook, stirring, until it has dissolved, 1 to 2 minutes. Add the sugar in two more batches, stirring each batch until sugar has dissolved.
• Bring the mixture to a full boil, and cook, stirring frequently, 10 minutes. Place a candy thermometer in mixture, and cook, stirring frequently, until temperature registers 220 degrees. 30 to 40 minutes. While cooking, skim any foam that floats to the surface.
• With the temperature at 220 degrees, perform a gel test: Remove one of the plates from the freezer, and place a spoonful of the jam on it. Return the plate to freezer, and wait 1 minute. Remove plate from freezer, and gently nudge the edge of the jam with one finger. If the jam is ready, it will wrinkle slightly when pushed. If it is not ready, it will be too thin to wrinkle. If the jam does not wrinkle on the first attempt, cook 2 or 3 minutes more, and repeat the gel test.
• Once the jam has gelled properly, remove stockpot from heat. Using canning tongs, remove a jar from the simmering water, and empty the water back into the stockpot. Place the jar on a clean surface, and insert a canning funnel. Using a ladle, pour the jam through the funnel into the jar; fill to within 1/4 inch of the rim. Remove the funnel; wipe the rim with a clean damp towel. Using the tongs, lift a lid from the hot water; place lid, sealant side down, on the filled jar. Screw down the band, and tighten firmly, being careful not to force it. With the tongs, stand filled jar in simmering water. Repeat with the remaining jam and jars, making sure jars aren't touching sides of pot and are spaced 1 inch apart.
• Raise the heat to high, cover stockpot, and bring water to a boil. Process jars in boiling water for 10 minutes. Using tongs, transfer jars to a wire rack to cool completely. Store jam in a cool, dark place up to 1 year.

FRENCH COUNTRYSIDE BREAD (BREAD MACHINE - ABM)

Steps:

• Add all ingredients to your bread machine as your directions instruct.
• Mine go like this:.
• Add liquid ingredients to bread pan.
• Add all dry ingredients, except yeast, to bread pan.
• Make a well in the dry ingredients and carefully add the yeast into the well.
• Select the "French" setting on your machine.
• Select crust color, if applicable.
• Press start!
• OVEN METHOD:.
• To make loaves in the oven, use the "Dough" cycle on your machine.
• When cycle is complete, punch dough down and divide into 2 equal parts.
• On a lightly floured surface, roll each half into a rectangle, about 10 x 15.
• Starting at the long side, roll each rectangle, jelly roll style, into a tight, long loaf. Seal seams and ends by pinching dough together.
• Place loaves seam sides down on a large, ungreased baking sheet. You may sprinkle some cornmeal or flour on the pan under where you'll be placing the loaves.
• Cover loaves with a clean towel and let rise in a warm place for about 30 minutes, until almost double in size.
• Preheat oven to 375*. Place a pan of hot water on the bottom rack of your oven. This will create steam inside the oven while the bread is baking to give you an authentic crust.
• Using a very sharp knife, carefully make 3 or 4 diagonal slashes in each loaf, cutting about 1/2 inch down into dough.
• If you choose, at this time you can carefully brush on an egg white glaze (one egg white beaten with 1 tbl. of water) and sprinkle with sesame seeds, poppy seeds, dried onion or garlic, etc., if desired.
• Bake for 25-30 minutes (or until loaves sound hollow when tapped) on middle oven rack.
• Cool on wire racks and serve warm.