Ira_Greece
I have about the same - red berries (together raspberries + strawberries + currants + vanilla) and white fruits (yellow plum + white currants + peach + fresh ginger) ... all are impromptu, to be honest, these are all fruits that remained after eating ... and so as not to disappear ... they are immediately in the bread maker))) ... by the way, my men got hooked with the ginger root specifically))))
Ira_Greece
Still would!!! It doesn't look like anything)))) ... for men - useful for .... mmmmm ... you know ... for women - delicious and exotic))) ... only the main thing is not to shift, i.e. because it tastes sharp ....))))
Crochet
Ira_Greece, a week ago, I bought "Zhelfix" in "Scarlet Sails", and then I saw it in "Eliseevsky". And most often I buy from Ramstore.
Tanyusha
Today I was in the store Your House was there "Zhelfix" specially looked.
Ira_Greece
Quote: Krosh

Ira_Greece, a week ago, I bought "Zhelfix" in "Scarlet Sails", and then I saw it in "Eliseevsky". And most often I buy from Ramstore.
Quote: tanya1962

Today I was in the store Your House was there "Zhelfix" specially looked.
Thank you for responding! To be honest, I am pleasantly surprised that you answered))). Yesterday I bought in BILL and 1: 1 and 2: 1. Out of fright, I took 2 packs of each))) ...
Crochet
Quote: Ira_Greece


Thank you for responding! To be honest, I am pleasantly surprised that you answered))). Yesterday I bought in BILL and 1: 1 and 2: 1. Out of fright, I took 2 packs of each))) ...
Ira_Greece, it’s good that you bought two packs, it won’t be lost, with "Zhelfix" you get a very tasty jam! The only pity is that it is not stored for long (I mean jam) ... I found out myself only recently. Now with "Zhelfix" I will cook small portions for consumption. But how delicious!
Ira_Greece
Quote: Krosh

Ira_Greece, it’s good that you bought two packs, it won’t be lost, with "Zhelfix" you get a very tasty jam! The only pity is that it is not stored for long (I mean jam) ... I found out myself only recently. Now with "Zhelfix" I will cook small portions for consumption. But how delicious!

Krosh, I bought 5 each))) ... I tried it last year ... a complete delight !!!! I would only say that the jam is tasty in itself, but the jellification gives it a marketable appearance ... and I have a weakness - I want it not only tasty, but also beautiful. It is not stored for long, well, and figs with him))) ... so that for a long time, it probably needs to be cooked? ... To be honest, it’s too lazy to bother, and I don’t know what I’ll want later ... And so - now everything turns out quickly and effectively! And then I always asked myself the question - how does Schwartau get such beautiful thick jams, although there are not so many fruits there))))
Crochet
-for five ?! So it's even better !!! Now you won't need any "Schwartau", because it's so delicious at home !!!
By the way, I have the same weakness as yours ... so that it is tasty and beautiful ... and now, in the season of berries and fruits ... I have raspberries on my agenda today.
Ira_Greece
Quote: Krosh

-for five ?! So it's even better !!! Now you won't need any "Schwartau", because it's so delicious at home !!!
By the way, I have the same weakness as yours ... so that it is tasty and beautiful ... and now, in the season of berries and fruits ... I have raspberries on my agenda today.

Of course, you won't need Schwartau or anything else ... especially since I make jams with fructose for health benefits ... I've already made raspberries ... we're finishing up ... now I found a recipe again with my favorite ginger .. . - pears, lemons, ginger, cinnamon .... at first glance, impressive ... and in the morning my sister (lives in Germany) reported that she had tasted kiwi ... in general, nonsense, it looks like gooseberries, but the color will rock
Cubic
And I made strawberry and red currant jam according to the Crumble recipe from this forum. I added lemon, ground in a blender (white films inside a lemon or orange contain a lot of pctin).
It turned out delicious, but more like jam than candy. Still, strawberry jam is always watery.
Niashka
I have never tested my bread maker for cooking preserves or jams ... .. but very hot ... ... I have harvested cherry plum ....and now I don’t know what to do with it ... .. I want to like jam or marmalade ... .. maybe someone made or knows the recipes for cherry plum jam ??? Very, very much I ask ... .. tell me ... ... !!!!!!
Alexandra
Cherry plum is the same plum, you can cook in the same way
And try to cook tkemali
First, cook without everything, then rub through a sieve and cook the mixture again with salt, pepper, garlic and coriander seeds. Dill optional
Andrew4351
Hello.
I also had such a case.
But when I read the orange jam recipe, and saw the inscription "Instead of an orange, you can use any fruit or berries according to the season."

But you probably have to remove the bones.
Crochet
Niashka, I do not advise boiling jam (jam) in cotton for long-term storage, for the winter. But if you cook for consumption, then in x / n, that's it! With great pleasure I will share the proven recipes with you, as soon as you decide whether to cook in cotton or in a basin for the winter. And here's another thing ... Are you interested in recipes in a simpler way or what? For example, today I cooked plum with oranges, the same can be done with cherry plum. The matter is small, wait for your answer, and start introducing recipes to the masses.
Vernichora
Good day! I would like to ask a question: is it possible to make jam in KH from frozen berries?
I climbed all the topics on jams and preserves, but everywhere only fresh ones are required.
I am an amateur in this matter. Tell me please! Maybe someone tried any specific recipes from such berries?
Mams
You can, I cooked in Ski and from frozen, only it turns out a lot of water. At first I defrost the berries slightly, poured the excess liquid into the oven. Cooked normally
Vernichora
Great! Thank you.
Doesn't the jam come out more liquid when you drain the excess liquid from the berries? Or maybe the taste is less intense ...
I just would like to know what to face. I don't want surprises, but you need to find out the peculiarities of such a jam ... Just for Ski.
Admin

Jam is jam in Africa too. There is one principle in any bread maker.

Until you do it yourself, no one will tell you the "truth". We all have too different tastes.

Look for your taste! But the most delicious jam is still in a saucepan and on the stove, according to all the rules.
Crochet
Vernichora, follow the link, there is just a discussion of frozen berry jam:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=823.0
Hairpin
No one here asked where you can buy pectin, but I'll write just in case. I bought apple pectin at VDNKh in the health pavilion on the first floor, the farthest right corner. In the department of leg / joint lotions. 50 grams ... it seems. 63 or 93 rubles. Producer LLC Promavtomatika, Belgorod.
cooliana
Explain how to make jam or preserves in Mule 2000.

I tried to make orange jam according to the recipe from the attached instructions.

500 grams of oranges, 400 grams of sugar and 50 grams of pectin. specialist. program 10.
I read in the recipe book from the moulinex website that instead of 50 g of pectin, you can use 50 ml of lemon juice.
attempt number 1 - it turned out some kind of compote.

attempt # 2
I went and bought zhelfix 1: 1. And I decided to cook the same "compote" for the second time.
Added 10 grams of zhelix - turned it on.
And again the same thing. "Jam" remained the same liquid, only became more sour.
(because in addition to pectin, the jellix also contains citric acid - as a result, sourness is obtained with lemon juice).

I don’t understand what I’m doing wrong.
It seems to me that this bread maker simply does not know how to make jam.
To what temperature does it heat?
It would be easier to weld by hand and faster.

Help, what's wrong? And so in a bread machine to cook thick jam?
Crochet
cooliana ,
As for your attempt # 1 ... I can only say one thing, I completely agree. Tasty, but this is not jam or even jam. Here the name "Oranges in Syrup" would fit here.
About attempt number 2 ... With "Zhelfix" I cook, if not always, then ... more often. And with him just (at least for me) problems did not arise. That is, it turned out really jam, only I would say of medium density.Try to increase the amount of "Zhelfix", I think it will help. And yet ... At first, I fell asleep "Zhelfix" along with all the ingredients, everything turned out great, but ... all the same, it turns out better if "Zhelfix" falls asleep at the very end of cooking (5 minutes), and at the end of the program, start it again and after stirring (as soon as the stirrers stop spinning), turn it off again, then the jam turns out to be much thicker (I compared both cooking methods with "Zhelfix"). Just when the first method of cooking with "Zhelfix", the pectin in it, with prolonged heating, begins to break down, hence the liquid jam. It is not for nothing that "Zhelfix" is recommended precisely for fast cooking of jam (from 3-5 minutes).
P.S. I also advise you to store the ready-made jam in the refrigerator, it freezes much worse at room temperature.
I also remembered ... The most delicious (for me) orange jam (exactly from HP) turned out according to Alexandra's recipe, and specifically according to the second option, where oranges are chopped with a blender (link below), try it, suddenly you like it ...
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=190.0
Dakota
And after cooking the jam, my bucket began to leak. Literally a drop seeps out and burns. I did not risk the muffin and cooked further in a saucepan.
cooliana
Thanks a lot for the advice!
I will try to add zhelix later.
by the way, there is a zhelfix 2: 1. maybe it will fit better?
Crochet
cooliana ,
"Zhelfix 2: 1" is certainly better (IMHO) !!! Firstly, saving sugar, secondly, the calorie content of the finished jam is reduced by 2 times, and thirdly, the taste of berries and fruits is much brighter (due to less sugar) ...
Giraffe
I have another problem
I made their kiwi jam, I took the recipe here on the forum. It turned out delicious and thick. BUT - the whole stove inside is splashed
At what I did not immediately notice this and put the bread ... the result: everything inside is in baked sugar syrup ... how to wash it? rubbed for a long time - it does not go away ... I washed the lid - it is removable
Crochet
Giraffe ,
Yeah ... really, little pleasant. The only thing I can advise in this situation is that in the future, when making jam, cover the bucket with a paper towel (which is exactly what I do), this will protect the HP from splashing. But what to wash, alas, I can not tell, because I have not encountered such a problem. I get light splashes if I fill the bucket to the full, but all the splashes settle on a paper towel, so no further problems arise. Let's hope that someone will tell you how to help your trouble.
Misha
Quote: katushok

Why are there no recipes for cherry jam or jam on the forum? I'm going to cook something like that, but I can't find specific cooking tips

How can it be that we don't have what you want
Here is delicious Cherry jam from a bread machine:

I took frozen berries 500 gr,
added 420 grams of sugar. All.
Cooked on the "jam" program. Delicious.
Fruit and berry preparations. Question answer.
jufor1035
And in more detail about TKEMALE SAUCE, how much and how, plizzzz !!! And from what varieties of plums is it cooked?
Aunt Besya
When I just bought the stove, it was interesting to try all the functions. I cooked jam from apples, it turned out beautifully and very tasty, but somewhat thick in consistency Only in large quantities, I think. it is inconvenient to use the stove, there are 400 grams each
vichka strawberry
Quote: jufor1035

And in more detail about TKEMALE SAUCE, how much and how, plizzzz !!! And from what varieties of plums is it cooked?
I came across by chance - my husband cooks a very decent every year, he has his own method, his own quantities of ingredients - but I can't write now - we have repairs - all the furniture is packed in film, and in it all its contents are notebooks, notes But I promise as soon as everything will return to its place, I will write everything in detail - I think you should not be sad about this, before the cherry plum ripens, I will definitely write
albina
Quote: jufor1035

And in more detail about TKEMALE SAUCE, how much and how, plizzzz !!! And from what varieties of plums is it cooked?
Tkemali needs a turn. This is such a very tart plum.It is thorn that gives tkemali its unusual taste.
irishn
Hello! Please write who has experience in storing jam cooked in cotton for a long time. Thank you in advance.
Mams
Quote: irishn

Hello! Please write who has experience in storing jam cooked in cotton for a long time. Thank you in advance.

Jam from CP is not stored for a long time. Alas, this is a quick-use product. And why should one store it there? A pound of berries is one can
red mullet
Jam from HP is a way out for such little ones like our family, I cooked one jar, put it in the refrigerator and eat it quietly, it does not have time to deteriorate.
red mullet
Quote: katushok

Why are there no recipes for cherry jam or confiture on the forum? I'm going to cook something like that, but I can't find specific cooking tips
Cherry confiture:
500 gr. cherries
400 gr. Sahara
1 pack. pectin
lemon optional.
Pour everything into the bread maker and turn on the "JAM" mode. Very tasty.
Lyulek
Quote: red mullet

Cherry confiture:
500 gr. cherries
400 gr. Sahara
1 pack. pectin
lemon optional.
Pour everything into the bread maker and turn on the "JAM" mode. Very tasty.
And you can ask a question: how many grams (or tsp) of pectin in 1 sachet?
Summer resident
Bag of Confitures 20gr. But in addition to pectin, there is also sugar and citric acid. It looks like there is pure pectin 10 grams
red mullet
LULYOK I quote directly from the bag: 1 bag (20gr.) per 1 kg. fruit + 1kg. sugar (exception: cherries and cherries - here you need 2 sachets per 1 kg. of fruit + 1.2 kg. of sugar).
I did exactly as it is written on the bag, only I put less sugar with cherries, but this is a matter of taste.
Lyulek
Thank you very much! I will sculpt! A lot of pectin, cherries too.
Oh, and I love to spread confiture on toasts!
red mullet
I have KVITTIN, composition: pectin, lactose, citric acid.
red mullet
Quote: Summer resident

Bag of Confitures 20gr. But in addition to pectin, there is also sugar and citric acid. It looks like there is pure pectin 10 grams
But as far as I know, jam without acid will not work, it will not be as thick as it should be, checked.
Summer resident
Red mullet cherry in its acid above the roof
red mullet
Quote: Summer resident

Red mullet cherry in its acid above the roof
DOMESTIC I completely agree with you that the acids are there, but I tried to add pure pectin, without additives, the confiture did not work, it was more like a thick jam.
Lyulek
Quote: red mullet

DOMESTIC I completely agree with you that the acids are there, but I tried to add pure pectin, without additives, the confiture did not work, it was more like a thick jam.
We'll have to use lemon juice.
Summer resident
I've never cooked jam before. This is my first confiture season Thanks for the science
red mullet
And also, if you want to get distorted, you can do this: remove the seeds from the cherries, pour boiling water over it and rub it through a drushlag, and then add sugar, pectin, lim. sour, then you get the most delicate, transparent confiture, just a fabulous color. I also tried to make it from yellow cherry plum, since we have a lot of this stuff in the Kuban, then the confiture turns out to be the color of the sun and very fragrant.
Summer resident
God willing, I will play enough with cherry plum this year. The tree stands covered with branches bent to the ground. I feel sorry for her; from time to time I shake off the excess
red mullet
And we do not know when the trees have already bloomed profusely, frosts hit, they held out for a week, so there are places (in the city), but closer to the mountains there is a poor harvest, it's a pity, I really like to add it to the compote, the colors from it really are not, here is the flavor.
Lyulek
Quote: red mullet

And also, if you want to get distorted, you can do this: remove the seeds from the cherry, pour over it with boiling water and rub it through a drushlag, and then add sugar, pectin, lim. sour, then you get the most delicate, transparent confiture, just a fabulous color. I also tried to make it from yellow cherry plum, since we have a lot of this stuff in the Kuban, then the confiture turns out to be the color of the sun and very fragrant.

I was so perverted with currants last year. Only I didn't pour boiling water over it. I covered the berry with sugar, waited until the juice was pumped, brought to a boil and grated it through a colander. And then follow the same pattern. Everyone liked the confiture very much. Now I will get to the berries

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