sourire
Dear connoisseurs, please tell me is it possible to make heat-resistant marmalade or jam so that it can then be used in baking (so that it does not leak out when heated)? Can anyone share the recipe?
Zoychik
starch should be added to baking jam, then it will flow less
sourire
And how much and when, tell me?
I remember a very, very long time ago in stores selling marmalade straight for baking, in such layers, sometimes it was even cut and hung up. That would have turned out like this and I would have been probably a little happy.
Zoychik
I saw such marmalade and even bought it recently in Moscow
baked cookies with him

and in the jam I add starch "by eye" .. by consistency - the quantity depends on the fluidity ..
sourire
Where did you buy one? I will give my kingdom for him !!!

And what, with starch you get "such" marmalade?
Anastasia
Quote: sourire

Where did you buy one? I will give my kingdom for him !!!

And what, with starch you get "such" marmalade?

In Moscow, I also bought in the most ordinary grocery store in the department where packaged sweets are sold - called Plastovoy Marmalade. I didn’t think it’s such a rarity, maybe you just didn’t look closely at the stores?
Zoychik
bought at m. Electrozavodskaya, supermarket "Pokrov Most"
if you want, I'll come by one of these days, see if he is there

but with starch it turns out quite differently - most of all it looks like filling from pies at McDonald's
sourire
Yes, that's right, apparently I can't open my eyes, but I don't come across anywhere at all, but I really want to make "tubes", I haven't made them for a hundred years ...
Something resembling is sold in stores, but it is not heat resistant

If possible, take a look, I will definitely come!
Admin
You can also add finely ground white crackers, then there will be no flow at all and the filling is high.
sourire
Quote: Admin

You can also add finely ground white crackers, then there will be no flow at all and the filling is high.

And the taste will not change much from this? In what proportion can this be done in general and in what sequence? Tell us in more detail, please, it’s interesting!
Admin

I always have in stock white croutons for cutlets, broth, etc., including pies. If put in moderation, the taste will not be felt, and the liquid will linger. How much - it's hard for me to say, I do it by eye.
I'll try to figure it out, and you will decide for yourself. To pack puff pastry, you need about 200-250 grams of berries, for example, cranberries or lingonberries. I defrost it, break it with a blender or crush, add sugar to taste (don't drain the juice), and add ground crackers, about less than half. glasses to taste. I grind crackers very finely with a blender. Stir the mixture and let stand so that the liquid is absorbed into the crackers. Start the envelopes, join the edges, make 3 cuts with a knife through and through on top and bake. Try to put fewer crackers, see how they behave, including the taste, add a little more. A matter of taste is called. If you put a lot of rusks, there will be a bready taste, you know, like cutlets with a lot of bread in ancient times.
Bora Bora
Hostesses who have had bread makers for more than a year, can you share where and how do you store jam cooked in bread makers?

So far, we ate all the jams I made. But already I put 2 jars in the refrigerator for the winter. Tell me, is it possible to store jams as usual jams, in cupboards, in closets, in basements?

The question arose because, in my opinion, the jams are more fresh than those cooked on the stove. Will it go bad?
Who has experience storage?
Aglo
Preservation of jam depends on the ratio of sugar to berry, for example.
The classic ratio of 2: 1 ensures the safety of the jam, regardless of whether the jam is cooked in a bread machine or on the stove.
Bora Bora
Algo,
I'm sorry, but actually the classic ratio of berries and sugar is 1: 1!
This ratio allows you to store jam in a closet, basement or "under the table in the kitchen." If you reduce the amount of sugar a little - by 10-20% percent, you can store it only in a chemist's.

Our general recipe for making jam is as follows:
1. Cover the berries with sugar and let stand.
2. Bring to a boil and remove from heat. Let it stand.
3. Without bringing to a boil, cook until tender, removing the foam.
4. Cool, pour into jars.

Previously, they were stored under nylon covers, or in the old fashioned way: under paper and polyethylene, tied with a string or elastic band. Now I close it with the usual screw caps.

Let's say I put in as much sugar as I always put in. But the jam turned out to be "fresher" and brighter than usual. How to explain ... It comes out not as cooked as we used to eat!
That is, in my opinion, it has not undergone sufficient heat treatment and may mold! Here!

Really no one kept their HP jam?
Well, at least in the fridge?
Tashenka
Last year I made strawberry and mint jam, just strawberry jam, from apples and oranges in a bread machine. The calculation in the book with recipes is given for a small amount, even the 0.5 liter can was not filled, so I covered the tank with a boiled steel lid, wrapped it up until the next portion was prepared. Then she rolled the jar with the same lid. She kept it on a shelf on a glazed loggia. Until today, everything that is not eaten has a "pristine" appearance and taste.
Bora Bora
Tasha,
Thank you! You have calmed me down! Little...
Tell me, did the taste of the jam differ from the taste of jam cooked on the stove?
Tashenka
Why a little? Or on the principle: "Until I check, I will not believe!"?
The taste is brighter than usual. Less sweet. Only more likely the jam turns out. But this suits me even more, because it is not accepted to add jam to tea in our family, but to toast, with pancakes, and just with cold water it goes very well. And if you relax and add it to the ice cream bowl! ...
sourire
Quote: Zoychik

but with starch it turns out quite differently - most of all it looks like a filling from pies at McDonald's

in general, I cooked a little starches. swollen starch apparently not just a lot, but a lot. as a result, at first it turned out to be a very pleasant thing, and then my stove began to creak from the pull. as a result, I got a kind of mass, from which I was able to pull out the spoon with great effort. then when IT cooled, it turned into something that can be used for armor-piercing shells.
Well, I realized that I need to put much less. just when the mass was warm, I had time to taste it and it reminded me of jelly to my taste. in general, not very tasty, to be honest
Bello4ka
Quote: sourire

... and then my stove began to creak from the pull. as a result, a certain mass turned out ...

What horrors do you write
Zoychik meant that starch should be added to the ready-made jam (or to any other filling that tends to flow out of the pies), that is, this must be done before you are going to fill the pies

Admin, thanks for the idea with crackers, I must try
Admin

Bello4ka To your health. Just do not overdo it, there will be a taste and smell of crackers, or as described above.
Tashenka
And I freeze and cook "nashenskie" berries as needed. And there are fewer storage problems: cooked - ate! And one more plus - the SMELL OF SUMMER all year round !!!
Admin
Quote: Tashenka

And I freeze and cook "nashenskie" berries as needed. And there are fewer storage problems: cooked - ate! And one more plus - the SMELL OF SUMMER all year round !!!
I agree completely! For these purposes, I bought a separate freezer for 6 BOSCH boxes, in the summer I completely fill all the boxes. And how delicious it is in winter !!!!
I cook jam almost constantly in small portions - 300 gr. berries to taste, 150-200 gr. sugar, cook for no more than 15 minutes, until the berries settle into the syrup. When it's over, I repeat or make it from other berries. Small portions are quickly eaten, the jam does not get bored and you can adjust the degree of sweetness, add as much sugar as you like.
Then the frozen berries can be put in pies, muffins, and various cereals, including in a slow cooker.
Bora Bora
Admin,
The freezer is great, but you have to put it somewhere! Yes, and we love jam - my brother can eat in cans, and it’s more convenient for me to put jam on pies, bread and porridge right away.
And for cocktails and when I want fresh berries - I have a freezer in the refrigerator for three compartments.
Diversity is my motto!
There is so much in the world! And I want so much!
Admin
No comment! It's a matter of everyone's possibilities and taste!

Lyrical digression.
There was a period in my life when after work there was no time and energy, not only to cook food, or even to "twirl" (think) my head, but there was one desire to eat something and stretch my legs. That's when the freezer saved me. I specially cooked soups, borscht, broths and even spaghetti with gravy and other dishes, made portioned bookmarks in the freezer. Then it is enough to warm it up in the microwave, and you can relax with a thrill. Sometimes they came to dinner if they were near the house, and when they took an ice cream dish with them, if there was an opportunity.
A portion is a layer. jar 500 ml. (in which salads are packed in the store). If you boil a 3-3.5 liter pan of the first course with meat, you get 6 servings, let cool and in the freezer. You can lay ready-made baked pancakes, laying out in portions, then reheat in the microwave for breakfast and season with the same jam or sour cream. There are many options for those people who want to eat, but there is no time.
Anyway, when you bake pancakes with or without filling, or pancakes, not all of them are eaten, or you can bake more on purpose, well, it will take a little more time, and that's all. But then, when there is no time, or suddenly wanted ... Almost all dishes can be frozen, despite the large number of homemade dumplings and dumplings, manti, ready-made whites, etc., etc.
Even now, after a lapse of time, I specially make a lot of dumplings (200 pieces) and in the freezer, one portion of 7-10 pieces, which means 20 servings will be enough. Once you can set aside time for this procedure, so that later you can delight your family with a delicious lunch. I even prepare a specially concentrated bone or meat broth for this purpose, pour it into jars of 0.5 and freeze it so that I can cook dumplings in it later.For cooking, it can be diluted with boiling water so that it is low-fat. But homemade dumplings on meat broth are tastier than on water, you get a full-fledged first course, add sour cream, sprinkle with green onion, who would refuse such a dish. And then you don't eat dumplings every day, that's enough for a long time.
And then, you can surprise your relatives, and wrap a bag in a present with you. Again, my own soul is pleased with the deed gift. For example, I do it with pleasure.
By time - the dough on the dumplings is kneaded by the x / oven, the machine rolls out, I cut it not with a glass, but with squares (to make it faster and less waste), the minced meat makes e-mail. meat grinder, you can knead it in a combine or with your hands, and to make it faster and not boring - put family members next to it or turn on the telly, time will fly by quickly. So all the household appliances came in handy, which were previously idle.
Your family and your own stomach will be grateful to you many times over!
Here is a variety called "freezer", tasty and healthy, healthy and pleasant, etc.
Good luck!
Bora Bora
Admin,
in response to Lyrical digression
You know, probably every family has such an experience ... when the freezer saves, or, at least, helps out.
In my student years, we kept parental programs in it (cutlets, cabbage rolls, etc.)
During the formative years (this is when there were two of us with my husband), they kept everything, because I love to cook, but did not have time to eat everything.
When the baby was born, I cook for two days, eat all week. Where was it stored? Of course in the freezer. And Semi-finished products and full meals.
Now that the baby has grown up, I try to cook only fresh food - and in the freezer there is a necessary supply of berries, vegetables and mushrooms.

By the way, I also store raw (that is, raw jam) from strawberries with sugar in the freezer.

And now about the main thing: I tried to store bread in the freezer - and I didn't like it!
Hey! Who really does this? What's the secret?
My bread lost its taste, began to crumble, and if heated in the microwave, it becomes stale instantly!

Sorry for such an offtopic, but since we're talking about refrigerators-freezers .... huh?
purguru
Actually the subject. Is it possible to cook cherry or cherry jam with seeds in a bread maker? Will the bones damage the bucket? Panasonic SD-207.
Admin
Quote: purguru

Actually the subject. Is it possible to cook cherry or cherry jam with seeds in a bread maker? Will the bones damage the bucket? Panasonic SD-207.
In principle, it is possible, the bones will be in the berries. And then it doesn't interfere too much to harm.
Bora Bora
In general, from my own experience I was convinced that jam-jams, cooked in HP, are not stored. Even in the refrigerator they acquired a "musty" smell and, although they were not covered with mold, the taste was completely different. Digested on the stove. You can eat, but not at all.

I draw a conclusion - jam in HP only at the moment. Harvesting for the winter is not recommended.

Z. Y. The only thing that is good is apple jam. And orange, strawberry, cherry - not stored.
Admin
Quote: Bora Bora

In general, from my own experience I was convinced that jam-jams, cooked in HP, are not stored. Even in the refrigerator they acquired a "musty" smell and, although they were not covered with mold, the taste was completely different. Digested on the stove. You can eat, but not at all.

I draw a conclusion - jam in HP only at the moment. Harvesting for the winter is not recommended.

Z. Y. The only thing that is good is apple jam. And orange, strawberry, cherry - not stored.

Once I got caught on the fact that jams and jams are not stored for a long time, to which I added jellix and other gelling substances, it even says on the packaging - store ready-made jams for 3-6 months, jams really lose color and taste, become disgusting, threw everything away.
Olga @
Quote: Bora Bora
The only thing that is good is apple jam.

Please tell me, when you cooked apple jam in a bread maker, did it (jam) "shoot" and did it stain everything inside? It's just that when I usually make apple jam or jam on the stove, it sprinkles heavily throughout the kitchen, no matter what ...
Admin
Quote: Olga @

Please tell me, when you cooked apple jam in a bread maker, did it (jam) "shoot" and did it stain everything inside? It's just that when I usually make apple jam or jam on the stove, it sprinkles heavily throughout the kitchen, no matter what ...

After boiling the jam, you need to reduce the heat to a minimum so that the jam "whispered". that is, it was cooked very slowly and the surface was slightly wavy, and it is necessary to stir it often and, if necessary, remove the foam. You do not need to close the lid.
Apple jam cooks quickly, and if you close it with lids, you can cook it for 45 minutes, it turns out thick.
Serko
Quote: Bora Bora

Algo,
I'm sorry, but actually the classic ratio of berries and sugar is 1: 1!

I also apologize, but the essence of jam jam is to remove excess moisture, because the berries can be wet or dry, and if they are wet, the sugar concentration will not be sufficient for preservation and the jar of jam will become a Petri dish

As a souvenir, I remember that with the desired sugar concentration, the jam boils at a temperature of 115 degrees. And how much sugar is initially put in is not so important, you just have to boil longer
However, I can be wrong about the temperature, there is no book at hand.

And I didn't cook it in a bread maker. And I don't really want to, because then I will have to wash the bowl, and rubbed it during baking - and everything is clean
Olga @
Quote: Admin

After boiling the jam, you need to reduce the heat to a minimum so that the jam "whispered". that is, it was cooked very slowly and the surface was slightly wavy, and it is necessary to stir it often and, if necessary, remove the foam. You do not need to close the lid.
Apple jam boils quickly, and if you close it with lids, you can cook for 45 minutes, it turns out thick.
Thank you. But everything is clear here, since you are describing the preparation of jam on the fire, that is, on the stove. And here's how in x / n: does not "shoot", does not burn? Who cooked the apple jam and exactly in cotton? Share your experience, please. Thank you.
Bora Bora
Olga @,
no, apple does not shoot and does not burn. A couple of apple slices on the walls dried up (I didn't cook jam, but slices). Sugar about 1: 1, no added gelatin, etc.
No foam is formed during cooking.
The slices are solid, the juice is transparent, thickened.
Delicious!

Admin,
the fact of the matter is that there were no other additives, except for soot.
Strawberry taste (not in appearance), musty, like moldy, the cherry is not bright - but dark, a lot of juice and ... no, I can't convey the taste.
My favorite orange jealous is nasty! I ate it freshly brewed a can a day! And now I don't even want to spread on bread!

When cooking jam, jam, the main thing is not to scrub a bucket of tons of sugar - but to soak it for a little while. Then wipe with a soft cloth, rinse - and please! You can bake bread!

Admin

Bora Bora, I didn't cook much jam in the oven. But observing the process and analyzing, it seems to me that there is no such frequent movement and mixing of syrup (with water) and berries in the stove, and that does not contribute to the evaporation of moisture from the jam, it simply languishes.
Look, when the jam is boiled in a saucepan, how much moisture evaporates, the cloud stands over the pan, how many times we stir until the jam starts to "whisper" - a sign of moisture removal. It turns out that excess moisture leaves - only boiled berries in sugar syrup remain, hence the taste and preservation.

It's my opinion. Therefore, I do not cook jam in a bread maker, even a small portion.
Bora Bora
Admin, you are probably right. I don’t argue.
Rather, I share my conclusions - fresh jam, jam are delicious!
Simply wonderful!

But I do not recommend storing them (Note, I don’t say DO NOT STORE! On the contrary, if suddenly someone had a successful experience, tell me how you did it!)

By the way,
Look, when the jam is boiled in a saucepan, how much moisture evaporates, the cloud stands over the pan, how many times we stir until the jam starts to "whisper" - a sign of moisture removal. It turns out that excess moisture leaves - only boiled berries in sugar syrup remain, hence the taste and safety.

(pensively ...) but what if you try to cook jam in HP with the lid open? then the moisture will have a place to evaporate ... you will have to try ..
Rodion
It seems that the bread maker should be able to prepare the filling,
and not to procure for the winter. Technical processes are still different.
But a quick one on the table, or in all sorts of pies there - right here
it is in place. Although I would like to of course. Well, dreams are dreams.
kvd3
People! I bought myself an LV 202CE bread maker today because I thought that I would never make jam. And after reading your forum thread, I start to doubt the purchase. The question is what is the technical difference between a machine with and without this function. that is, what are some additional bucket blades or just a machine program? and is it possible to make jam in the oven without this function?
Thank you to everyone who is not indifferent.
Uncle Sam
Jam making is just a program.
You can try to bake pastries on the program. Take the recipe on the website.
Only the first attempts are made with personal control of the process.
Elena Bo
I did not make jam, but as I understood during cooking, the paw turns, that is, it mixes the contents of the bucket. And this does not happen during baking. Who made jam in a bread maker, correct me if I'm wrong
Gennadii
Quote: Elena Bo

I did not make jam, but as I understood during cooking, the paw turns, that is, it mixes the contents of the bucket. And this does not happen during baking.Who made jam in a bread maker, correct me if I'm wrong

- I did it many times. First, the temperature rises until the sugar melts and the juice is released from the berries or fruits, then the scapula starts spinning and spinning until the end of the process.
kvd3
Thanks for the quick answers! but there is still a question, is it possible to somehow adapt the 202se programs for making this very jam? possible with manual mode?
Elena Bo
What's the point? You can easily use the handles on the stove
Crochet
Please help, in the recipe book for Moulinex-5002, when making orange jam, it is recommended to add pectin ... but, unfortunately, I could not buy it in its pure form, but there is "Zhelfix", which includes this very pectin, but I still haven't been able to think of how to use it in a bread maker ... Either to lay it at the beginning of cooking, or at the end ... If someone crawled "Zhelfix" in the process of making jam in a bread machine, please teach how to do it correctly, and more ... and do the oranges indicated in the recipe need to be peeled or not? I am very grateful to everyone who will not leave my question unanswered.
Bello4ka
I did as it was written in the instructions - first I added jellix to the fruit, a little sugar, and then, when the jam was hot, all the rest of the sugar. I do not know if the required product will work, if I add everything at once, I have not tried
And it is better to peel the oranges completely, then the jam will be just a delight! And by the way, I recommend adding only half of the prescribed dose of zhelfix to orange jam, then the jam will be slightly thickened, and not like jelly (I didn't really like it), and I put less sugar, after all, sourness is important in this jam
Crochet
Please tell me, but besides oranges, you made jam from some other fruits or berries ... I wonder if you can use frozen ones, and do you need to defrost them beforehand?
Bello4ka
I tried apple and apple-currant with zhelfix, it turns out an excellent dense jam. And I haven't tried frozen ones
Owl
Quote: Krosh

Please tell me, besides oranges, you made jam from some other fruits or berries ... I wonder if you can use frozen ones, and do you need to defrost them beforehand?

I still managed (since I bought a bread maker in the second half of September) to make pear jam. It turned out great. Jam can be cooked two cycles in a row - it turns out it is better boiled.

Preventing possible objections about the "preservation of vitamins", I will say: a) for the sake of vitamins you need to eat RAW fruits and vegetables - this is healthier, the more you can avoid the intake of excess sugar in the body, it is harmful; b) jam, which is cooked in two cycles, is better stored.
Admin

The use of zhelfix in jam does not give it long-term storage. The jam is stored for only 3-6 months, then it very quickly loses its color and taste. Proven by my own experience.
For long-term storage, the traditional method of cooking is preferable; if you need less sugar, roll up the lids, it will still be stored preserving the color and taste.
Zubastik
Quote: Owl

I still managed (since I bought a bread maker in the second half of September) to make pear jam. It turned out great. Jam can be cooked two cycles in a row - it turns out it is better boiled.

Preventing possible objections about the "preservation of vitamins", I will say: a) for the sake of vitamins you need to eat RAW fruits and vegetables - this is healthier, the more you can avoid the intake of excess sugar in the body, it is harmful; b) jam, which is cooked in two cycles, is better stored.
And in my bread maker, two cooking cycles do not work, it swears that the temperature is high and does not turn on for another cycle.

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