Ferry
Well, the disease is progressing: yesterday the second bread maker was bought - Panasonic 254, is undergoing field tests. I cooked the jam twice, both times the jam turned out to be liquid and there was unmelted sugar at the bottom. Once I took ordinary sugar, sand, and plums (450/450 g), the second - frozen cherries and gelling sugar (400/450).
A question to the owners of a similar device - how are you doing with making jam in this x / n?
l_vladyka
I, however, have a Panasonic 255. I cooked apricot (450 to 450) - a little sugar remained at the bottom. For the peach, I first cooked syrup from sugar (just a little water, just so that the sugar dissolves). But both turned out to be watery. True, delicious.
Crochet
Quote: Ferry

Well, the disease is progressing: yesterday the second bread maker was bought - Panasonic 254, is undergoing field tests. I cooked the jam twice, both times the jam turned out to be liquid and there was unmelted sugar at the bottom. Once I took ordinary sugar, sand, and plums (450/450 g), the second - frozen cherries and gelling sugar (400/450).
A question to the owners of a similar device - how are you doing with making jam in this x / n?
Forgive me, although I am not the owner of this device, but still I would venture to give you some advice ... suddenly they will come in handy ...
It's strange, I have never had this (I'm talking about undissolved sugar), but it is easy to help your trouble, you just need to first fill the berries with sugar and let them stand for some time at room temperature. Didn't even gelling sugar help make the jam thicker? When I add "Zhelfix", then a spoon is in the jam ... And the jam in cotton will be thicker, if you just drain the resulting juice from the berries covered with sugar and aged for several hours. I cooked strawberry like that, believe me, the taste of the jam did not suffer for a few minutes, and at the same time the jam acquired a consistency similar to jam.
Ferry
Thanks for the advice, I will try.
We do not have a zhelfix, in general in Belarus with many things that I read about on the forum, it is rather tight. From dry yeast there is, for example, only "Prypravych" and "Preston"

I cooked the cherries with gelling sugar on the stove for another half an hour to a thick jelly, after cotton it was stringy, but not jelly.
The plum remained watery.
Celestine
I cooked a cherry with a stone, for 500 g of cherries, about 300-350 g of sugar (there was no more at home at that time) ... the jam turned out to be very thick, after solidification the syrup turned into a rather dense jelly.

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