Cranberry jam (in a bread maker)

Category: Blanks

Ingredients

fresh cranberries 450g.
sugar 450g.
lemon acid 20g.

Cooking method

  • He washed the cranberries and laid them on the bottom of the container, then kneaded them with a mallet so that not a single whole berry remained, then poured sugar onto the resulting gruel and put on a nozzle, without stirring cooked according to the "jam" program.
  • By volume, a full jar of about 600 ml.
  • The taste and smell are wonderful, but it turned out too sweet for my taste. the amount of sugar can be safely reduced by 150 grams.

The dish is designed for

600 ml

Cooking program:

Jam

Vasilisa
Great! And how useful it should be! And what is the consistency of the jam? After cooling, did it become gelatinous? In the meantime, hot liquid? Pass through a sieve to separate the seeds and peels?
minX65536
yes, while it is hot liquid, the consistency is like butter, but I think it will flow through the sieve with difficulty.
I think you can immediately after cooking pour it into a couple of layers of gauze and then squeeze it out, then it should turn out almost without pits and without a peel.
although this can be done before cooking, this is probably even easier, but some of the vitamins from the peel will be lost.

after cooling, if you stick a teaspoon in the center, it falls very smoothly.
Vasilisa
Thanks for the detailed answer. I was about to repeat your experience when I discovered that I ran out of citric acid. You can't live without it? Why is it added at all?
minX65536
I cooked after reading recipe from Korata.
but I think citric acid or lemon juice is not critical in this recipe.

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