1Place all ingredients in medium bowl and stir together. Transfer to a bread machine pan with kneading paddle. Set on Jam cycle and start according to machine.
2Scrape the sides of pan 5 to 10 minutes into the cycle. Do this about two times to make sure ingredients are blended. Continue 5-6 minutes and select Start/Stop button. Scrap down mixture and hit Bake cycle. Hit start and let it run until display says 0:00. Press Start/Stop.
3With oven mits, transfer to clean jars using wide mouth funnel or 1/4 c measuring cup. Let cool then cover and refrigerate up to 4-6 weeks or can jars in a water bath and store once cool (overnight).
This will cook approx 5 minutes past what your "bake" cycle is on your machine.
5For those without booklet or not sure of time, this came from my booklet for my Sunbeam Bread Maker.
Select Basic setting.
Press the Start, Stop button and allow to mix for 5-6 minutes, scraping down the sides of the pan. Press the Start Stop button again to cancel.
Select Bake setting and press Start Stop. I have used Basic on this. Let cycle continue until it signals and displays 0:00, then press Start Stop. Using hot pads, remove the pan and pour jam into containers, cover and refrigerate to set. Makes 3 cups. (I just use my own way of canning with a hot water bath, but if seals are new, you can do it this way and just invert the jars when lids are placed on and screwed on (not super tight).