Fruit and berry preparations. Question answer.

A question for "jamovars". Do you think you need to grind tangerine slices for making jam in a bread maker? But what if you cook it whole? And another question. Is it necessary to wait until the sugar is preliminarily dissolved in fruit juice, or can you fall asleep and cook immediately? And is it true that sugar scratches the bucket?

It is not necessary to grind, the stove itself will break everything, only then long skins will come across. I cooked from currants and strawberries, did not cut anything, and in both cases she smashed everything in puree. Only in currants are skins found, and in strawberries - sometimes larger pieces.
In my HP, the sugar hasn't scratched anything. And I didn't wait for it to dissolve.

A question for "jamovars". Do you think you need to grind tangerine slices for making jam in a bread maker? But what if you cook it whole? And another question. Is it necessary to wait for the sugar to dissolve in the fruit juice beforehand, or can you fill it up and cook right away? And is it true that sugar scratches the bucket?

Krosh, I think there is no need to grind anything - it will be more beautiful. When I cook jam from oranges, I buy the largest ones (in order to mess around less) I divide them into slices and cook like that (2 cycles in a row). It turns out pretty nicely (IMHO).

I never wait for sugar to dissolve - I dumped everything in cotton and immediately started the program, and the bucket was not scratched.

Krosh, I think there is no need to grind anything - it will be more beautiful. When I cook jam from oranges, I buy the largest ones (in order to mess around less) I divide them into slices and cook like that (2 cycles in a row). It turns out pretty nicely (IMHO).

I never wait for sugar to dissolve - I dumped everything in cotton and immediately started the program, and the bucket was not scratched.

Thank you. I cooked whole tangerine slices, lovely, what happened. I took 750 gr. madarin slices, 600 gr. sugar, 1 packet of "Zhelfix" (I immediately filled it up). Now the jam has cooled down, acquired a wonderful consistency (not very thick, and not at all liquid - I like this very density). The next one will be banana (with oranges) ... The recipe seems to be created for a bread maker - put all the ingredients at once and let it cook for itself.

Owl, Dear! I understand that it's not entirely in the subject ... But can you tell me the recipe for bread with dried greens ... Maybe you came across somewhere ...

Owl, Dear! I understand that it's not entirely in the subject ... But can you tell me the recipe for bread with dried greens ... Maybe you came across somewhere ...

Yes, it's as easy as shelling pears. Put ingredients according to recipes for "French" or "wheat" bread. I did it myself. And on a signal, you fall asleep 1 tbsp. l. dried dill and 1 tbsp. l. dried or granulated garlic. And that's all. Dried dill and garlic are sold in grocery departments of large supermarkets in brightly colored bags. 1 sachet costs $ 0.20 (if you live in Ukraine, then 90 kopecks or 1 hryvnia).

It turns out interesting, but I gave up such recipes - I am indifferent to bread with additives, in addition, garlic and onions change the structure of bread. It begins to slightly resemble quick-baked bread.

P.S. Actually, according to the principle described above, you can fill up any additives of this kind - there is a whole sea of ​​them in the grocery.

P.P.S. Krosh, I remembered! I used to have x / n LG-202. Very cool machine! Here: https://Mcooker-enn.tomathouse.com/in...task=view&id=94&Itemid=29 you can download (on the right of the page there will be a link to the file in .pdf format) a book of recipes for it.I remember that there were several recipes just like you are looking for. I also remember that in some LG-202 recipes, you can put less sugar than indicated. But you yourself will figure it out.

Here are a couple more links from the forum on this site: https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1872.0

https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1811.0

Cooking a double portion means that the same portion of jam (well, say, 800 grams of orange slices + 700 grams of sugar) is cooked TWICE in a row. This jam is thicker and better stored.

The fact is that stove manufacturers are a little cunning in describing this function, "expanding" it. In fact, NOT ONE model makes real jam - and what we get is FILLING. That is, first you make the dough (yeast), then cook the filling in the same apparatus. Then bake the pie / pies in a conventional oven. Very comfortably.

When I cook tangerines in slices, the pulp of the tangerine shrinks, as it were, and the shell remains the same size. The feeling that there is an incomplete slice of manadrin in the shell, but I like it and cook everything whole.
Natalka, it's strange that your stove breaks berries when cooking! I seem to have the same stove, but nothing like it! It interferes very little, even whole raspberries remain after such cooking. I made jam many times already.
But for those who have a stove that allows you to cook two cycles in a row at once, I sincerely envy, because in my Panasonic it will not work that way, after the end of one cycle the stove says that the temperature inside is too high and does not turn on for the second cycle, but take out the bucket and wait for will cool down scary - suddenly the bucket has time to spoil.

I previously wrote that I have no cooking experience in Panasonic, and everything that I described was in Moulinex. He cooked two cycles, but I did not like it because after the second cycle the jam and color lost and lost in taste to the one that was cooked for one cycle. So do not regret the second cycle (this is my opinion) You haven't lost much.

[Crochet]

Crochet, and a banana-orange recipe is possible? I love exotic! Moreover, at the moment all this is left after the festive feasts. Already boring (temporarily) and it is necessary to implement.

[Crochet]

Crochet, and a banana-orange recipe is possible? I love exotic! Moreover, at the moment all this is left after the festive feasts. Already boring (temporarily) and it is necessary to implement.

You can of course ... Now I'll post it in the topic "Jams. Jams." There will be additional questions, always at your service.

Please, tell me ... When should you add lemon juice when making jam in cotton? Directly with sugar or before the end of cooking? And more ... In the recipe book from Moulinex-5004, there is a recipe for orange jam, and so, it says that pectin is successfully replaced with lemon juice (50 g. Pectin = 50 ml. Lemon juice), only in this case, the cooking time need to be increased by 40 min. That is, it turns out that one cycle is performed completely (1 hour 05 minutes), and the second one needs to be interrupted after 40 minutes?

I put all the ingredients for jam at once. Whether it is lemon juice or jaundice.
About the increase in time - I don't even know what to say .... try not to increase. All the same, you are not doing it for long-term storage. At least 40 minutes will fly away, at least an hour and a half)))

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?

Even if you adapt the baking mode, you still have to manually approach and stir. Otherwise everything will burn .. you will tear off with your teeth

About pectin. I found products such as pectin (apple, pineapple, beetroot, etc.) in fiber at the "Our Heritage" trademark. May try adding this ...

The forum has already discussed the topic of baking bread with pectin, there is even a recipe and an article about pectin, search by search.

Thanks to Admin. I already realized that in jam this is only suitable for lovers of bran jam. (Wheat bran is 60% of this product (Apple pectin in fiber).

[What is Pectin?]

Thanks to Admin. I already realized that in jam this is only suitable for lovers of bran jam. (Wheat bran is 60% of this product (Apple pectin in fiber).

Here's one for "we'll look":

What is Pectin?
Pectin - (from the Greek pektos - coagulated, frozen) is a plant-based adhesive. In nature, pectin is found in plant materials, fruits, vegetables, root crops, and belongs to soluble dietary fiber.
As a substance, pectin was discovered over 200 years ago. Pectin is very important for stabilizing metabolism, it lowers cholesterol in the body, improves peripheral blood circulation, and intestinal motility. But, its most valuable property is that it has the ability to cleanse living organisms from harmful substances. Moreover, this natural "cleaner" works very diligently and efficiently, leaving nothing behind; "Garbage" and at the same time without disturbing the bacteriological balance of the organism. Many experts call pectin the sanitary of the human body for its unique ability to remove harmful substances such as radioactive elements, ions of toxic metals and pesticides from the body. As a consequence of the mass of positive properties, pectin has found wide application in the pharmaceutical industry. And for domestic use, this substance is specially produced in an industrial way.

For the first time, pectin was isolated from fruit juice. Now for the production of pectin, plant materials with a high pectin content are used. Currently, four main types of raw materials are processed: apple pomace, sugar beet pulp, sunflower baskets and citrus peels. The pectin content in these materials is 10-15.10-20.15-25 and 20-35%, respectively.

Apple pectins are particularly appreciated by confectionery manufacturers around the world. Citrus pectins are mainly used for the dairy and canning industry (fruit juice production).

For the general consumer, pectin is produced in 2 forms - liquid and powder. These two forms are not interchangeable in recipes. The form of the pectin used determines the rules for mixing products: powdered pectin is mixed with fresh cold fruit or juice, and liquid pectin is added to the cooked hot product. Packaged pectin powder has a wider range of applications.

With its use you can prepare: jelly from apples, blackberries, currants, elderberries, grapes, mint, peaches, plums, raspberries, rhubarb and strawberries;

jams from apricots, blackberries, raspberries, blueberries, cherries, currants, figs, gooseberries, grapes, peaches, pears, plums, rhubarb, strawberries;

as well as citrus marmalades.
Benefits of making sweet canned food using pectin

Making jellies and jams with the addition of pectin takes less time and gives a higher yield of the finished product. Pectin blanks have a richer fruity aroma. In addition, during cooking, there is no need to check the hot product for the degree and ability of solidification.

Unripe fruits and berries contain more pectin than ripe fruits, therefore jellies and jams prepared without adding pectin should contain about 1/4 of unripe fruits and berries. And when preparing jelly or jams with the addition of pectin, only fully ripe fruits are used.

The largest amount of pectin is concentrated in the peel and core of fruits, which is why it is recommended not to remove them in some recipes without pectin, and you will never come across seeds in jellies and jams with pectin.

Since the products, when preparing canned food with pectin, are not heat-treated for a long time, they retain the maximum amount of vitamins and nutrients.

As a rule, when cooking jams with pectin, less sugar is taken, so they turn out to be less nutritious than jams without pectin.
Basic rules for making jams, jellies and marmalades using pectin

1. Industrial pectin differs in its gelling properties, therefore, in order for the finished product to be uniform and of good quality, it is necessary to strictly follow the recommendations indicated on this particular package.

2. It is not recommended to use expired pectin of industrial production, as over time its gelling properties disappear.

3. When preparing jelly, jam or marmalade, it is better to take fruits or berries in the amount indicated on the package, an increase in the number of fruits leads to a softer consistency of the finished product.

4. It is impossible to digest jelly or jam prepared with industrial pectin, as it loses its gelling properties from prolonged exposure to high temperatures. Dishes with pectin are prepared quickly and over high heat. And so that the product does not burn, it must be constantly stirred during cooking.

5. You can add 1/2 teaspoon of butter or margarine in jelly or jam, this will significantly reduce the amount of foam during cooking, but at the same time, with prolonged storage, this will lead to the loss of a pleasant fruity smell.

6. Do not store jellies and jams made with pectin in too large containers, as this will soften the product. These foods need to be stored in a cool and dry place to keep their gelling properties better.

"I wonder if you can use frozen ones, and do you need to defrost them beforehand?"

You can also use frozen ones. In winter I often make jam from any berries or fruits that are in my freezer (I put them in summer).
You can defrost it, but you can not - it depends on the structure of the berries (they blur when defrosting or not). I did it with or without zhelix.

The truth is not the topic, but you can make pickled vegetables (canned food) from frozen vegetables, though not for long-term storage, but just to the table. It turns out delicious!

excuse me if I'm off topic - but where do you buy Zhelfix in Moscow?

excuse me if I'm off topic - but where do you buy Zhelfix in Moscow?

I bought at the Crossroads.

excuse me if I'm off topic - but where do you buy Zhelfix in Moscow?

Still in the seventh continent happens.

excuse me if I'm off topic - but where do you buy Zhelfix in Moscow?

I bought in "Ramstore", in a package 2 sachets for the price of one (they have such a promotion).

and in Bill this action is almost constant

In my recipe book for x \ n Novex 7011? it says "use a special sugar for making jam - in the exact ratio of 2: 1 to the weight of the fruit. Do not use regular sugar or the amount of special sugar taken 1: 1, otherwise the jam will not thicken enough."
The recipe itself:
strawberry -900g
sugar for making jam, in a ratio of 2: 1 -500g
lemon juice -1st. l.

Explain what kind of sugar is special, where to get it, and whether it can be replaced with regular sugar, in what respect. I really want jam, but this sugar leads me to a dead end.

These are bags with a gelling agent - Zhelfix, etc. In addition to it, sugar is added (according to the instructions on the package).

I cook jams not in HP, but in the old fashioned way in a basin, I use sugar like this
🔗
This is 1: 1, I think you need the same, but 1: 2.

Here are 2 pages on this topic: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=2208.0

Can you please tell me if it is possible to make strawberry jam without pectin? You can't buy it in Spain. There is gelatin, maybe it will work?

Purely strawberry is not allowed. But a lot of pectin contains sour apples, especially the so-called "stub". If you grind such an apple in mashed potatoes and add to strawberries, you will get jam.
There is also a large amount of pectin in plums, black and red currants, gooseberries.

Won't gelatin work?
Thanks for the answer, but we also find sour apples ...
What will come out of strawberries? Very liquid?

Won't gelatin work?
Thanks for the answer, but we also find sour apples ...
What will come out of strawberries? Very liquid?

there is a difference between jam and jam. If there is no pectin in the strawberries, then the jam will turn out to be quite liquid. For jam, you can use Zhelfix, but for strawberries this also does not help.

Try it yourself!

Thank you, I did!
Yes, it turned out to be jam, but I can't say that it is very liquid. Good and tasty

For the strawberry sauce, you had to melt the sugar into caramel. I did everything as per the recipe - a spoonful of water, a lot of sugar, and on fire. But bad luck - the water dug up, and the sugar remained unmelted. I added water several times, but it didn't change anything.
As a child, I remember making caramel from sugar, it melted quickly. And here in any.
Sugar looks and tastes like ordinary.
Maybe someone knows what this sugar is? Beetroot or ...?

Unfortunately, I don’t know anything, but I took note of ... regular experiments on the people .. and this is not some kind of "sweet sugar" by chance? I've been trying to make the most of brown lately ..

and this is not some "sweet sugar" by chance?

I don't know what you mean by "sweet sugar".
bought it in the Kiev region, in an ordinary stall. packaged in 5 kg it seems (or 10, I don't remember already). Sold as regular sugar. I'll have to look at home who the manufacturer is.

And I also have a question about sugar. What is Farin Sugar? It's brown and WET! And where can you apply it?
(C) Pearl and coarse sugar, which are not afraid of high temperatures and do not melt in the oven, are very popular for sprinkling baked goods

[Dakota]

Dakota 🔗
Follow the link - about farin sugar. It is generally a mixture of cane and beetroot
I bought a cane, English, called Muscovado. It is dark, dark, moist. Contains a large amount of molasses. I use it for dark bread, for rye or mixed bread. It imparts a taste similar to that of molasses. If it is not there, it is a completely adequate replacement. I think farin can be used like that.

How I felt. I bought it instead of brown. It was cheaper. I was very surprised by the humidity. Began to add to bread.

yesterday I tested Zhelfix 1 + 1 Dr. Oetker'ovskiy (pectin, as it turned out, is included in the composition).
I had 650 grams of strawberries - washed, without tails. (I didn't even cut it, although the berries were of medium "size"

In general, what I did and in what sequence
threw in vererko: 650 g of strawberries + 400 g of sugar
turned on the "jam" mode
after 15 minutes I remembered that there was citric acid in the house, added it on the tip of the knife (I love sweet with sourness, plus I know that this will make the color brighter ...)
in half an hour from the beginning of the cycle, I fell asleep half a packet of zhelix, thought for a second, and poured out the rest of the half packet
Five minutes THIS was still cooked, I stopped the bread maker (there were still at least 25 minutes left, probably) and poured it into 2 jars.

The result was brought to work today - the general verdict - delicious, one opinion even sounded like "dump head" !!!!
The color is bright like the "proletarian red banner", not as dark as boiled strawberries usually give. The berries are ground into a kind of puree, but not homogeneous in consistency, the density is like sour cream 15%, maybe a little thicker. The taste is strawberry, but not sugary-sweet, but with sourness. In short, I'm happy with myself and my impromptu

True, you can cook this way for direct consumption, such a jam will not stand the winter, of course

(y) The jam in the bread maker is awesome. But ... (n) alas, it is not stored and has some kind of medicinal taste after a while.
At first, my jam sour by accident: red: forgotten on the kitchen table. And now I discovered that in the cellar such jam is beginning to ferment. So this is such a sad experience of my strawberry jam.But all of it was made only in a bread maker. Therefore, the cherry was brewed in the traditional way

I read the whole Temka and was terribly upset ... All my labors were down the drain ... Or maybe not all is lost and the jam can be saved? Girls, what do you think, if you digest the jam cooked in cotton a month ago (while the taste of the jam has not changed at all), will it be possible to store it? Or is it too late to digest?

Of course you can digest it on the stove. Let it boil and boil for 5 minutes. Hot on the jars, close the lids and if the jars are liter or less, wrap them in a blanket and cool there. Stored for years.

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

Add vanilla to the cherry jam, stunned!

[Cherry jam]

Cherry jam... Cook in the usual way with sugar over very low heat. When it is almost ready, set the lemon in portions and add to the jam. You will get a citrus-flavored cherry and lemon slices are also very tasty.

excuse me if I'm off topic - but where do you buy Zhelfix in Moscow?

Good afternoon to everyone present!)))

I had to even register on this site in search of zhelfix))) ... the problem is simple - WHERE TO BUY? !!!!

I read tips about Crossroads, 7 Continent ...

I am uncomfortable with overreacting, 7 Continent - no ... Platypus - no ... last year I took it for a test in Paterson ... now and there is no ... who else can advise something? I mean, share, plz, if you saw this year ...

Yours faithfully,
Irina

In Kiev, there is a Megamarket ... someone said that he saw in Kishen (I just did not see where you are from in your profile)

Anyway, thanks for your understanding))) ... do you often use it?
I actually took a try a year ago, complete delight !!! And then she rushed and there is nowhere, but without him the view is not so marketable.

I made jam from strawberries (which I wrote about above), and then from red currants and from white currants with blueberries. I was happy with the result, like an elephant - I had never cooked jam before (my mother always did this, she has her own house and yard under 60 acres ... everything is her own). So my mother was very enthusiastic about what I did, and this is the best mark