Vita Fruit confiture makers from Tefal and Novital 1808A

I did. Not exactly juice, but blackberry jelly according to the instructions.
1. Poured blackberries into a colander;
2. Poured water into the bowl;
3. I put the colander into the bowl (no shoulder blades);
4. Launched;
5. At the end the blackberry turned red, I took out the colander;
6. Put the paddles;
7. Poured sugar;
8. Cooked jelly.

and the juice drips into the water that is poured into the bowl? This is somehow strange ...

What's so strange? The water boils down below, softens the berries, the berries secrete juice, the juice flows down into the water. We get not pure juice, but berry juice.

On the basis of this juice with water, we continue to prepare jam, jam and so on.

She poured 1 liter of water into a bowl, poured 1 kg of finely chopped apples into a colander, set for 30 minutes.
I got it - in a bowl 0.9 liters of slightly yellow and slightly sour water, in a colander, strongly boiled apples.
Maybe they need to be squeezed further?

The simplest and most convenient option is the other.

Put the apples in a saucepan (slow cooker), pour a little water, about 1 glass per 1 kg of apples - boil the apples well and then mash them with a blender - you get an excellent puree base for jam and other things.

Another option is to squeeze clean juice in a juicer and continue to cook jelly and more.

So I think so.
Conclusion: this device is not suitable for obtaining juice.
I will also try to make condensed milk from water, sugar and milk powder, if it does not work out, I will use this miracle of kitchen technology as a saucepan with a timer - otherwise sclerosis tortured it, everything burns)))

[Lady]

Lady!
Unfortunately, you have not looked into the Juice cooker topic. There I was messing with pears in a classic juicer. My conclusion is that you only need to juice abundantly juicy fruits (the same blackberries). If the fruit is not juicy, you need to cook the syrup, and then, based on the syrup + fruit, - jam. I could not find other moves.

Yes, I just wanted to drink a bit)))
My mother had a Soviet juice cooker, I don't know what she did there, but the apple juice was wonderful. Well, I was dreaming ...

I think that apples are just different ... Your mother had them juicy ... My blackberry jelly turned out to be really black (if necessary, I can post a photo). The truth is not the same as in the picture. The picture was clearly done with thickeners. And the color is the same.

And here's what I thought - 200g of water would be enough for 1 kg of apples.

And to do it? If you take away steam from 200 ml? A glass of juice? Then it is certainly easier to use a juicer ... And with juicy apples (50/50), hypothetically, it should have turned out about one and a half liters ... Well, that's me, I'm guessing by eye ...

The other day (or rather yesterday) I cooked in a confiture: green tomato confiture (it turned out to be unexpectedly tasty) and apple confiture with lemon and cinnamon (awesomely delicious!). That's just ... in my confiture, all the jams are a little thicker than I would like ... I tried to reduce the cooking time, it did not help, yesterday's apple confiture immediately after cooking (25 minutes) was the consistency I needed, but after a night spent on the kitchen table, well, purely marmalade, at least cut it with a knife ... Although, perhaps the reason is that I do not add water at all during cooking, I fill the fruit-berries with sugar overnight (until the juice is released), and then transfer it to the confiture and cook ... Girls, what do you say, huh? Although you can try to shorten the cooking time even more ...

Can I add some water? I love liquid jam ...

[Crochet, Yes, it's better to shorten the cooking time, that's exactly what I do, and add water if I want to make jam.]

Crochet,
Yes, it's better to shorten the cooking time, that's exactly what I do, and add water if I want to make jam.

I saw a jam maker in Eldorado in Rio on Dmitrovka for 6800 rubles.

Oh, she's not worth that kind of money, not worth it, honestly

I join the previous "writer".It is interesting to indulge, of course, and now that I have it, I will sometimes use it, but I would not buy it again. In any case, it is not very economically viable.

I join the previous "writer". It is interesting to indulge, of course, and now that I have it, I will sometimes use it, but I would not buy it again. In any case, it is not very economically viable.

But for such conclusions, it was necessary to throw out such an amount of money (and I too), suffer, and fill cones, be disappointed .......... and put this toy on the mezzanine until the next desire to play again.
Yes, for this money, we could make jam in a basin for 10 years in advance, no worse

We have expensive toys, however

And all the same, where is the new toy - show me plizzzzzz, my soul is on fire

And I like it. Tomorrow I'll buy peaches and make some more peach jam. For objectivity, I must add that I used to cook jam only in a bread machine. And I like the jam maker because I put the ingredients in there, bring it to a boil, and take it to the corridor. And the next day I bring it in, launch it and ... then I take it again. I don't have time to stand with a spoon. Also, for objectivity, I want to add that if its cost was ... well, probably 20% of my salary (excluding my husband's), maybe I would not have bought it, but so ... In short, I'm talking about buying it no regrets. Only here is the place ...

And I like her, and precisely because she laid everything down and go about your business, and she makes her own, that is, she makes jam, and as for the place, I also agree, where to get additional five to ten meters?

Today I tried to make a milk-sugar dessert ... In short, it didn't work out. Milk took 36 kopecks with a shelf life of six days. And that I took it ... I decided to try it. In short, ten minutes after boiling, it exfoliated like this:



Still, I cooked it for 45 minutes, poured it into a jar and after a few hours ... looked at this gray-brown mass ...



and poured

I think the milk is bad ... but the time is a pity ...

[Hairpin]

Hairpin, if this kind of milk after boiling, then obviously the milk was sour. So it curled up.

[Hairpin]

Hairpin, unequivocally, the milk was sour, and therefore curdled.

Then we will try again! Actually, I don't drink milk myself ... So I just might not understand that it sour. Thank you girls!

Today I tried to make a milk-sugar dessert ... In short, it didn't work out. Milk took 36 kopecks with a shelf life of six days. And that I took it ... I decided to try it. In short, ten minutes after boiling, it exfoliated like this:

She took Pastushenka until March next year. It turned out the same !!!

[Hairpin]

Hairpin just curdled milk. I would take a long-playing

[Basja]

Basja
So Hairpin this time I used a long-playing one, I quote:until March next year
I don't even have any guesses why this is happening at Shpilka ...

I made a jam from peeled oranges (it was written in the book about tasty and healthy food). I got such candied fruits. Cooked in two steps. I boiled it down, boiled it down ...

[Scarecrow]

The girls were intrigued about the dairy dessert (though I didn't notice the link below about .... until March). I must try, even though I put away my saucepan. We'll have to take it out.
Scarecrow, I also get everything thicker than in a basin, but I really like it. I made so many jams, delicious this year

[Scarecrow]

I made a jam from peeled oranges (it was written in the book about tasty and healthy food). I got such candied fruits. Cooked in two steps. I boiled it down, boiled it down ...

Ah ah ah,Scarecrow ! Do you remember the song from m / f: "You can't eat ice cream candied fruit alone, not for me, not for you, not for anyone or anyone !!! "Now, if I had such a recipe, I would share ...

I'll take Valio next time ... If it is the same, then this recipe is not mine ...

Girls, happy you
And they don't eat my jam anymore ...
raspberry, cherry, peach - everything is already worth ...
I would like such a thing, but for what?
only for condensed milk, is it worth it?

[Mueslik]

Mueslik, I cooked jams, jams and marmalades in it, and even a salad of green tomatoes, but now I'll try condensed milk (although I don't need it). but just excitement, why doesn't it work, that is the question, To be or not to be
And for myself I decided that I will not cook jam at all, only jams and jam, and there is less sugar and practically no water is needed, and no seeds (from currants, raspberries). In general, I do not regret what I bought.

[Scarecrow]

Ah ah ah,Scarecrow ! Do you remember the song from m / f: "You can't eat ice cream candied fruit alone, not for me, not for you, not for anyone or anyone !!! "Now, if I had such a recipe, I would share ...

Be-be-be ...

There is so much nothing special. This is a book from 1954 (everyone probably knows it. The so-called Stalinist cookery). The simplest orange jam. I took only the principle, because there is a classic 1 kg of oranges for 1 kg of sugar. I reduced and cooked on a reduced sugar diet. Cooked as it says in several stages.

Peeled orange jam:




1 kg of oranges
500g sugar
150ml water
a quarter of a lemon with a piece of skin
zest of one orange
2 tbsp. l. Cointreau or another citrus liqueur (this is, of course, my addition from another citrus recipe).

Oranges must be peeled and divided into slices, pitted, if any. Boil the syrup on a dietary mode from 150 ml of water and 500 g of sugar and a piece of lemon (citric acid plays the role of a natural preservative). Put the oranges and cook for 20-30 minutes (I cooked for 30). Leave in the bowl until the next day. It stood for almost a day - cook for another 20-30 minutes. You can cook it a third time, but you are unlikely to have syrup left, like mine (the book describes cooking in three steps).
Before the end of the last boil, you can add the zest of one orange and liqueur. Then in dry and processed ("boiled" with a small amount of water in the microwave) jars, close (I always have screwed or press-closed lids, but not plastic ones) and immediately turn onto the lid. Allow to cool. All.

If you cook for 20 minutes, there may still be some syrup left to make a third boil. A small amount of syrup, that is, when there is almost no liquid, you should no longer cook. I foolishly turned on the third cooking, although there was little syrup and it was jelly-like. I had to add water.
Pay attention to the photo of the jar, there the syrup did not even have enough strength to drain to the bottom to the end, because there is too little of it and it is not flowing. When the jam cooled down, the syrup started to shake completely.

I really love cooking in several steps. This is how I cooked apple from brown, apricot, orange with melon, etc. This method allows berries and fruits not to creep, but to remain whole and strong, I love so much.

By the way, I promised to write how my jam, cooked on a dietary regime, is stored. Apricots cooked from the summer stand in a cool basement perfectly and nothing has happened to them yet. One can has already been eaten. Deliciously incredible! Not cloying (sugar is halved), there is no liquid (I don't like it when everything floats), each apricot already shines through like amber. Super. We ate a jar of melon jam. I also cooked it in several stages (I prefer this method). The melon was boiled into candied fruits, crunching already. Very cool. Here.

Girls, happy you
And they don't eat my jam anymore ...

And they didn't eat mine either. And now they eat for some reason. Not much, of course, but they do eat. Either tastier, or just a long break from the moment when there were no sweets except for jam. But they do eat. I close it in small jars and cook it like a jelly, so that it does not flow, with a low sugar content, so that it is not cloying, like in childhood with my mother and grandmother.

They prefer apricots, apple and feijoa.

By the way, today I will cook my five-minute from feijoa. Yummy - the shine and consistency of marmalade. I love her so much.

[Scarecrow]

Scarecrow do you have a conscience?
I, like, calmed down - I definitely don't need it ...
and here you are
No, well, you need to feel sorry for people, especially a little sick with kitchen equipment

[Mueslik]

I, like, calmed down - I definitely don't need it ...
and here you are
No, well, you need to feel sorry for people, especially a little sick with kitchen equipment

Mueslik
Why not ?! There is never enough good technique 🔗!!! And in the confiture maker, acrome jam, you can also cook lecho 🔗... condensed milk again ...
Scarecrow
Spasibishche 🔗! I'll have to unpack the confiture too!

[Scarecrow]

Scarecrow, can you tell us more about orange with melon?

[Scarecrow]

Scarecrow, can you tell us more about orange with melon?

Peeled oranges, slices cut in half (across) and pieces of strong melon. Melons and oranges in half. Oranges, when peeled, do not have such a vigorous, clogging taste.

And here I will add my photo with the Shepherd boy ... to the heap, since the radical has earned:



Why is it specified that oranges have no peel? Is it even boiled with a crust? I'm here with oranges at a low start.

Why is it specified that oranges have no peel? Is it even boiled with a crust? I'm here with oranges at a low start.

Cooked, orange marmalades are very often made from oranges cut into thin slices with zest. Or you can: remove the zest separately with a grater and add it to the jam. And remove the white fleshy skin - it tastes bitter.

The second option is too time-consuming ... I must try with the first ... And I will win in weight too!

I do not really like unpeeled jam. It's tart. The zest is removed separately, because you put only one zest in this way (grate it on a grater), and when cooking directly in the peel, the zest from all gets into the jam. My friend is terribly fond of right with crusts, boiled like candied fruits. I cook this for her, a little. Several times, as expected, so that there is practically no syrup left. And then I add the remnants of this jam (more precisely "half-candied") to the curd pie for months. Perfect fit.

I cooked a five-minute from feijoa (in a jam fryer). Only it takes more than five minutes. She starts the countdown somehow earlier, the jam does not "flop" yet.

Now I cook persimmon with apples. If my husband continues to buy fruit, and then yell that they are dry, they knit their mouths, etc. I won't make such garbage. I will be able to report the results no earlier than in two days. Today is the first cooking, then it will stand for a day - the second. The consistency will be clear only after the second (or maybe the third - by the amount of syrup) boiling and complete cooling in the jars ...

I cooked a five-minute from feijoa (in a jam fryer). Only it takes more than five minutes. She starts the countdown somehow earlier, the jam does not "flop" yet.

It depends. When I cooked feijoe, it had already started counting, but there were no bubbles. And now I'm brewing an orange, Bubbles - the sea, but the countdown has not begun.
I brought feijoe to a boil four times. And each time the deviation was reduced. The first time was six minutes, and the fourth two minutes.

[Hairpin]

Hairpin

I cook it very little on the stove. Those same notorious 5 minutes. Maximum usefulness is preserved. Therefore, I scratched the pumpkin with the confiture for a long time to figure out when to turn it off. Because you need to cook at a time and quickly. It had already been wrapped up for a day and went into the basement. I think. truncated OK should be.
In short, it's clear with the feijoe, but what about the orange? With orange peels? Well, with crusts !! The hairpin will not peel oranges!

mouth knit

if persimmon knits, then I put it in the freezer

if persimmon knits, then I put it in the freezer

Yeah, and then you defrost it and eat it whole with one suction ...: wow: I know such a thing.

Some have guiding eyes and grasping hands. You can't let the hungry into the market. As soon as he buys, he cannot eat later. A kilo of persimmons out of the three that were available was lying around until he bought the next batch. You see, I liked it more. After that, I decided to cook those from the previous nafig. And how do you think I made melon jam with oranges? I bought a melon - I didn't like it. What to do with it? Cook!

[Cradle]

The hairpin will not peel oranges!

How did you guess?

I'm at Cradle I read about strawberry, and I realized that I had to bring it to a boil several times. But I'm working, and the confiture HairpinNext left. She said to put it on for six minutes, because according to my estimates, it boils exactly in the sixth minute. And she says, Mom, but it boils earlier ... I looked, and it boiled almost in the second minute. Well, this is with feijoy. And with orange - the opposite.

[Marinal]

And here is my feijoy jam. First I went to the traditional jam, but there is no feijoa jam ... And the topic about feijoa has been moved somewhere ... In short, it looks like I'll have to moor to this topic ...
In short, for 1 kilogram of feijoa - 800 grams of sugar. Four boils for 1 minute. The taste is very cool. I'll leave one can to see how it will be stored. Styled in the microwave along with the lid (respect Marinal for a tip).

And cooked orange with skins. Not really. The crusts are very vigorous. Again did it with four boiling points for 1-2 minutes. Probably need to boil longer. But the next orange will be without peels!