Strawberry jam and jam in a bread maker

Strawberry jam and jam in a bread maker

Category: Blanks

Ingredients
Strawberries (whole berries or puree)	500 g
Sugar	450 g
Pectin for jam	half a package, i.e. 10 g

Cooking method

• For stoves with a large bucket, you can take a little more food (600 g of berries, 500-550 g of sugar, pectin, you can leave 10 g).

Note

One of the reasons that prompted the purchase of a bread maker was the information that it is possible to make jam in it. I live in a private house, we have a garden with strawberries, currants, etc. ... I love preserves, jams, marmalades, but cooking them has always been a problem for me due to lack of patience - well, I can't stand over them and interfere !!! The bread maker is very helpful in this regard. Now the strawberries are ripe, so I'm cooking.
I tried two options: with whole berries and with mashed potatoes in a blender. The home team definitely liked the second one (although the first one was also dumb.

Misha Photos

Similar recipes

Strawberry jam with balsamic vinegar. (Admin)

Strawberry jam according to an old recipe (Lyulёk)

Strawberry jam with tea rose petals (nila)

And I tried to cook jam in a bread maker and somehow I didn't really like it. It did not boil at all and it seemed to me that it steamed more than boiled. In theory, there should be foam and should boil. And here such an effect was not observed ... Of course, it was conveniently thrown in and left, but will it be well boiled? Or is it just my bread maker? I cooked in an old one ... Besides, what should I cook in a saucepan. For 5 minutes I am able to interfere with it
And yet, if you cook it with gelling sugar, then you don't need to add pectin?

Well, in theory, there is already pectin in the gelling sugar ...
Cook for 5 minutes, of course, is not a problem. But this applies to jams with whole berries. And then, there is a special technology. I like jams more. Over which you have to stand for half an hour until it boils, and another half hour while it is boiling ... This is where the bread maker helps. In my cotton, it boils very well: it boils and foam (I remove it with a wooden spoon at the end of cooking, since it all collects at the center).

Cook for 5 minutes, of course, is not a problem. But this applies to jams with whole berries. And then, there is a special technology ...

But from this place, please, in more detail. What special technology is there?

Today I cooked frozen strawberry jam in cotton. It turned out, well, just very tasty! (y) Strawberries I took 400 gr. (Hortex) +250 gr. sugar + 25 ml. (about 2 tbsp. l.) lemon juice. I cooked a full cycle in Mulinex 5002 (1 hour 05 minutes), then started it again and after 5 minutes (this is how much time it takes to stir) turned it off. The smell is throughout the kitchen, the jam is delicious, the color is amazing, the consistency is what you need (not liquid) ... In general, I highly recommend it! By the way, sugar can be made more 1: 1, but for me, 400: 250 is the most, although it's all a matter of taste. From the above ingredients, a half-liter jar turned out (except that a couple of tablespoons were not enough to the top).

Today I cooked frozen strawberry jam in cotton. It turned out, well, just very tasty! (y) Strawberries I took 400 gr. (Hortex) +250 gr. sugar + 25 ml. (about 2 tbsp. l.) lemon juice. I cooked a full cycle in Mulinex 5002 (1 hour 05 minutes), then started it again and after 5 minutes (this is how much time it takes to stir) turned it off. The smell is throughout the kitchen, the jam is delicious, the color is amazing, the consistency is what you need (not liquid) ...In general, I strongly advise! By the way, sugar can be made more 1: 1, but for me, 400: 250 is the most, although it's all a matter of taste. From the above ingredients, a half-liter jar turned out (except that a couple of tablespoons were not enough to the top).

Crumb, and the berries were previously thawed? Or just throw ice pieces? If thawed - drain the juice or what?
I dream so much about strawberry jam, please tell us more!

I also cooked from frozen ones - washed the berries, put them in a bucket and covered them with sugar for 15 minutes. The sugar practically melted, then I turned on the jam. Very tasty jam, only I overdid it with lemon - I squeezed out full and zest from two lemons ... it turned out sour, but still very tasty and the smell is awesome. I'll cook from cherries on Sunday.

Crumb, and the berries were previously thawed? Or just throw ice pieces? If thawed - drain the juice or what?
I dream so much about strawberry jam, please tell us more!

I defrosted the berries, poured them straight from the freezer into a bucket, sugar on top, but did not stir anything, left it until completely defrosting, I also thought about the question of "drain the juice or not" for a while ... and decided to leave (not at all about this I regretted it, even decided to leave it for myself for the future). If you are not a lover of sugary-sweet jam, do not increase the dose of sugar, it is already very sweet, but about the lemon taste you should think: - \ I liked the way I did, and my mother (lover of everything with GOOD sourness) said, which would definitely double ... A matter of taste. And I also really liked (this is about an additional 5 minutes) how evenly and uniformly the jam was mixed at the end of cooking (the very beginning of the second cycle). (y) Tomorrow I will cook in the x / p "Harrods Creek Fall Jam" - later I will tell you which tastes better, cooked on the stove or in a cold storage.

[Crochet]

Crochet, yesterday I made a hortex jam according to your recipe.

Yesterday, while it was hot and warm, I didn't really like it. But today, after a night in the refrigerator - YUM YUM !!! And so I ate, and put it in yogurt, and smeared it on bread))

Next time I'll put less sugar.
And from the lemon I will not only juice, but also put the zest.

The berries remained intact.
Yesterday it seemed to me that the jam was liquid, a lot of syrup, but today, when it has cooled down, it does not seem so.

In general, there are very few worries with this jam, but a lot of pleasure)) I recommend

I often cook from frozen strawberries, only now I always add Zhelfix 2: 1, and I end up with a delicious jam. And it's not even cloying at all, because now you need half as much sugar as berries (thanks to Zhelfix 2: 1). And just the other day, I discovered another amazing taste for myself, this time I cooked it, again from "Hortex", only now I took a mixture for compote (composition: 30% strawberries, plum, chokeberry, black currant). Here's the recipe:
Frozen mixture for "Hortex" compote -400 gr. (1 package)
Sugar-200 gr.
"Zhelfix 2: 1" -16 gr.
We fill up all the ingredients in cotton and get a delicious jam, jelly-like in consistency (just right for me).

Explain to the illiterate what pectin is and where is it bought or replaced?
and here's another, I had the idea to replace it with some quantity from the package "Strawberry Jelly" for example. it is right?
Sincerely.

Why is it so immediately illiterate? At one time, I was also very interested in the answer to this quivering question ...
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=2208.0
Look here, and everything will become clear. Good luck to you!

"Strawberry jelly" is not right. Correctly Zhelfix, Confiture, etc.

[RASPBERRY JAM.]

I doubted for a long time whether it was worth trying to cook jam in a bread maker, it would not damage the coating of the bucket. But curiosity - the engine of progress - prevailed once again. The jam turned out to be just great !!! We were right when they agitated us to try to cook it in the oven. There is no need to stand, watch, interfere, your assistant does everything without you, for which thanks again to her.

RASPBERRY JAM.
In the instructions for Panasonic there is a recipe for jam, this is -450 grams of sugar, -450 berries, and unused lemon juice (I did not have it at hand, I added citric acid on the tip of a knife). It is not recommended to add more products as it may foam.

Berries can be taken, of course, fresh, or frozen. And since I stocked up on fresh berries in the fall, I liked this idea. She took the berries out of the freezer and, without defrosting, covered them with sugar in a bucket. The Jam program in my bread maker lasts 1 hour 30 minutes. And at the end we got a fragrant, fresh jam
The finished jam must be poured out of the bucket immediately, do not leave hot in the bread maker, since it can burn. And it is also better to wash immediately after the end, then it is easily washed off and the coating will not suffer. Successful experiment, I recommend.
In fairness, I must say that in my Panasonic 255 the "jam" program is preheated, so you can add berries from the freezer. The whole program lasts 1 hour 30 minutes, of which 15 minutes - heating - equalizing the temperature, then 75 minutes the cooking itself with continuous stirring.

You seduce !!! I also doubt it - sorry for the bucket. But you have such a beautiful jam, and the taste does not lag behind the species, it must be ...

Well, what do you think we should be tempted by ourselves? Join, try. Here's what I think ... I won't stock up on jam for the winter. You can freeze different berries this way, and then cook fresh ones as you consume them.

Here's what I'm thinking ... I won't stock up on jam for the winter. You can freeze different berries this way, and then cook fresh ones as you consume them.

I agree 200%! Strawberry is just super, and I also cooked tangerine, I didn't even feel the films!

And, alas, I cannot freeze the berries - often and for a long time the electricity is turned off and the refrigerator is defrosting (the house is new and problematic because). So you have to stock up on jam in the summer.

I assure you that both taste and appearance are at their best !!!
Once you have tried to cook jam in a bread maker, you can't stop

I did everything according to the instructions for Panas -255:

-450 gr of strawberries (I have whole berries from the freezer, from autumn supplies)

-450 grams of sugar (I have a little less than 410 grams)

- a pinch of citric acid

Jam program. And after 1 hour 30 minutes, fragrant jam on the table without any extra effort on our part

Help! Help! Help!
We presented an LG bread maker model HB-206CE, I was very happy! But, as it turned out, there is no Jam program in it. It is very relevant to me. The cottage has a large garden and there are always a lot of fruits and berries. And, as always, there is no time to invent something out of them. Can you please tell me if it is still possible to try to cook in cotton jam? If so, which program? Or better not to risk it?

I just made strawberry jam. Pre-grind the strawberries in a blender. The smell in the apartment is crazy Jam while it's hot, but of course I licked it very tasty

Girls who feel sorry for the bread maker can cook jam in the microwave in just 5 minutes.

People, tell me, how much can you reduce the amount of sugar? Yesterday I cooked 580g of berries and 360g of sugar + half a lemon in Moulinex 3000 strictly according to the recipe - it turned out well, very sweet (though I tried it when it was still cold)
you can't put less than half of the sugar berries, right?

[jinar]

jinar
It is possible to reduce the amount of sugar up to its complete "expulsion" from the recipe! I cooked orange jam completely without sugar (by the way, very tasty), but not for long-term storage, but so to speak "to eat at once". I successfully stood in the refrigerator for about a week (or a little more), but it turned out more like an orange dessert than a jam. All the same jam, it is jam in Africa too ... it is sweet, sometimes even sugary, but ours ... dear!
If you still want to cook jam for long-term storage, then I would not recommend reducing the sugar by less than half!
Good luck to you!

[Crochet]

Crochet thank you very much!!!

Grind in a blender and cook it still))
True, only strawberries and sugar, 450 per 200 sugar. Tasty, but not enough

[Mama Aleko]

Mama Aleko
And I don't even start with less than a kilogram of berries, foreseeing in advance that there will be little!

So everything was smeared on my walls, but I think kg will be quite normal.

Yesterday I cooked 1kg of peeled strawberries for 800g of sugar plus half a packet of Quittin. Berries to the eyeballs, a little more - would already splash on the walls of the stove. But she is a fine fellow, she did not give a single spray. The sugar could have been less, 650-700 grams. I have already cooked lemon, kiw-apple, banana-orange, and kiw-banana jam, everyone who "regrets" the stove there - did not understand but what is so bad with it when you cook jam? if there is an appropriate program, cook at least in liters, everything will be fine, but SUCH strawberry jam and my grandmother did not know how to cook, two cans out of three were destroyed at once

I would like to try to cook strawberry jam with pectin in HP. Please tell me how much pectin is needed for 500 grams of strawberries

Can you please tell me how you store the finished jam? (in what, what do you cover) And how much jam can be stored if berries and sugar are 1: 1?

If you pour hot jam into sterile jars and roll it up with a boiled lid, then in the closet of my late mother-in-law, I found a 2000 jam. The smell and appearance was quite normal, but they didn't dare to eat just like that, it went into compote. And if under nylon lids, it is better to store in the refrigerator. I pour it into screw top jars and chill slowly under the covers. Wonderful to keep in the pantry until the next harvest.

I pour it into screw top jars and chill slowly under the covers. Wonderful to keep in the pantry until the next harvest.

So I have such cans, I thought where they were, in the refrigerator or in the pantry.
Thank you so much!

Tell me, I also want to try making strawberry jam, but I don't have scales. How to roughly determine how many strawberries are in 500g?

[Antares]

Tell me, I also want to try making strawberry jam, but I don't have scales. How to roughly determine how many strawberries are in 500g?

Antares
Maybe this will help you in some way:
In 1 liter-600 gr. strawberry
In 250 ml. glass-150 gr. strawberry
In 200 ml. glass-120 gr. strawberry

[Antares]

Antares
Maybe this will help you in some way:
In 1 liter-600 gr. strawberry
In 250 ml. glass-150 gr. strawberry
In 200 ml. glass-120 gr. strawberry

Thank you so much:)

Problemkassss, I have a Panasonic 253 stove, I loaded all the ingredients, but I can't turn on the "jam" program. Can anyone come across such a problem?

I raise the topic from the bins. I decided to put my three-year-old frozen strawberry into operation, at the same time to unload the freezer. You are advised to add pectin here, on page 2 there is a link to the acc. the topic of its replacement, if there is none, but the link is not working. Answer, pliz to the question of replacing SOMETHING pectin or you can do without it. Pectin is not required in the recipes for my oven.
===============================================
Wait for an answer ................. ...
I didn’t wait, I found it myself. I am writing to those who are also puzzled by the same question. Lemon juice, that's what !! That's why the recipe for my oven says: strawberry + sugar + lemon juice !! As always, "all ingenious is simple" !!

How cool that there is such a forum, and such an assistant - HP !! The jam - it turned out excellent, I did not even expect that something would turn out from strawberries frozen 3 years ago, while melting, it turned into such a porridge ... weighing 846 grams, but 500 grams of sugar and 4 tablespoons of freshly squeezed lemon juice worked a miracle! Jam from fresh strawberries in the middle of winter is a real miracle !!

[Crochet]

Crochet , Thank you!
Today I cooked jam from summer cottage strawberries. Berries 500 g, 300 g of sugar and a little lemon juice. The result is a 700 gram jar.

Yesterday I cooked it too - I made it in 2 versions: 1kg fruit for 0.5kg of sugar, a pack of zhelfix and 1kg for 1kg and a pack of "Varenyachko".
I am embarrassed that foam was visible during the spill - should I have removed it?
girlfriends are skeptical about my experience of cooking in HP - like you need to cook jam for hours, and then threw it in and poured it ... this cannot be ...
since this is my first experience in canning - scary, is it worth it?

Oh girls! Save from doubts! : girl_in_dreams Either I'm a muddler, I didn't understand anything, or the stove is a bit of a mess, or everything is as it should be ...
I thought of checking the plum jam today, peeled it off, cut it into quarters, as expected, weighed it, put it in a bucket, and she (the stove) kaaak let's knead ... In a word, not jam I have, but jam or jam turned out. And so I wanted jam ... in slices ... in pieces ... in syrup

so it seems that on the function Jam does not knead much
I'm also thinking about plum jam, maybe I didn't have to cut it into quarters, but the halves would be enough.

: wow: Maybe my stove is not like everyone else's?!? For the first five to seven minutes she kneaded like a dough, then let the jam settle, then she began to knead again, and the impression was that with the same force as when kneading the dough.

already interesting, one of these days I will try, unsubscribe.

beautyaaa !!!!!!

: wow: Maybe my stove is not like everyone else's?!? For the first five to seven minutes she kneaded like a dough, then let the jam settle, then she began to knead again, and the impression was that with the same force as when kneading the dough.

So the regime is called Jam, not Jam. And in the jam, whole pieces are not provided .. So she kneads, so as not to burn.

As a beginner, I want everything at once. I decided to make jam here. I had 300 grams of strawberries in a bag in the freezer. I put it in a bucket, covered it with sugar - I wait until it thaws. There is no pectin, no lemon, I decided to add grated apples - they also have a lot of pectin, or not?
And one more thing: is orange juice suitable instead of lemon?

[ok-01]

ok-01,
I don’t defrost. True, I seem to have "jam" with exposure to temperature. I don't have pectin, and I only add lemon when I have it. But I don't have this jam for storage. And, I also added cornstarch a couple of times for the thickness of a coffee spoon.

maybe I'm not in the subject, tell me how this program works
I want to make a custard, would it be interesting?