ryabokonKA
I also tried it - the result exceeded all my expectations, I am just delighted with the resulting jam. but I had one problem: my jam ran away at the last minute of cooking, now I don’t know how to clean the bread machine? tell me what i did wrong? Probably it was necessary to remove the foam, although I read in the recipe that you don't need to open the oven at all? and how now to clean the oven from the burnt jam so as not to damage anything?
tab
I made plum jam yesterday. 1200 g plums for 800 g sugar. Cotton Redmond 1904, JAM mode, 1h 20min. The bucket was covered with foil, nothing escaped, the jam turned out to be watery.
Today I will try to make the second batch - with citric acid, and I will add more time.
Robinsvet
Tell us more about jaundice and pectin!
I saw Zhelfix on sale, but where to look for pectin?

And another question - no one has tried fructose or stevia instead of sugar? Our grandfather is a diabetic, I made compotes for him and made stevia and fructose, but I doubt the jam, and even in a bread maker.
Stevia in compote needs several times less. than sugar. I'm afraid it will turn out liquid.
Alenka212
Let's update Temka. Just yesterday I bought a bread maker, but I already want to use all its possibilities. I read about jams, preserves. And then I came across a video about frozen berry jam.
Here's what I noticed: the berries are covered with sugar and allowed to stand for several hours! Apparently during this time the juice will appear and the sugar will dissolve. And then the berry-sugar mass into the bread maker. Probably her saucepan will be delighted with this approach.
nancy
I make peach and strawberry jam. Thawed 500g of peaches and the same amount of strawberries in the microwave, ground in a blender, 400g of sugar. HP Perfezza, "jam" mode.
Nasturcia
Strawberry jam and jam in a bread maker I have heard more than once how jam is made in HP. And then I also wanted strawberry. On a rainy autumn day and under the seagulls. 900 grams of the cheapest frozen strawberries and 600 grams of sugar. Bork x500. Very, very tasty! But the big form leaks something from old age. Not much, but still!

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