Jam in the oven. Who did, tell me!

I want to try making jam. The instructions say to use gelling sugar or gelatin. I have gelatin.
In what proportion should gelatin be used? Sugar and fruit?

I also join the question .. I really wanted to make jam, but this sugar puzzled me ((

There is a special sugar for jams on sale. I saw a couple of times in supermarkets. You can use regular sugar, but will add Jellix, Gelatin or pure pectin

[incomprehensible]

Zhelfix is ​​much more expensive than gelatin. And in the recipe there is just a variant of using gelatin, but in incomprehensible proportions.
And pectin, pure, is it sold somewhere? In which departments to look for it? And how much does it cost?

today I bought Zhelfix 2: 1 ... judging by the instructions ... on a kg of fruit you need to put 500 g of sugar and a bag of this Zhelfix ... One of these days I will try)

Well, here I cooked it .. from plums with the addition of Zhelfix .. Frankly speaking - not happy .. for jam .. too liquid .. rather jam, but it turned out very tasty. Perhaps this jaundice should be used somehow differently (I just mixed it with sugar)

I didn't really like the jaundice either, maybe I had to lay down more. I liked Quittin more. I used both according to the instructions on the package. She made strawberry jam. With the jaundice, the color also became grayish, like overcooked

Well, here I cooked it .. from plums with the addition of Zhelfix .. Frankly speaking - not happy .. for jam .. too liquid .. rather jam, but it turned out very tasty. Perhaps this jaundice should be used somehow differently (I just mixed it with sugar)

The principle of making jam is to boil liquid and juice from the mass! Little sugar is put in, no water is added, it is better to take berries with the property of gelling, and it is better to cook in several approaches. If the berries do not have their own pectin, you can add the juice of lemon, orange, apples (apples generally contain a lot of pectin)
Although I cooked jam in a pressure cooker - it turned out great! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179779.0

When adding zhelfix and these, the jam over time becomes not tasty and changes color to dirty

Tell me, did someone make lemon jam in HP? I really need a recipe

On the contrary, we dissuade everyone from cooking jam in bread makers. Have pity on your bread maker. Can't you make jam without a bread machine?

On the contrary, we dissuade everyone from cooking jam in bread makers. Have pity on your bread maker. Can't you make jam without a bread machine?

And what will happen to her? Do the producers themselves give instructions and recipes to make jam in HP?

I make jam in HP, though not very often. But I like this HP. 0.5 l. my head is enough for several months! What's the matter? Why can't you make jam?

I read somewhere that they made jam by running the Jam program twice. I haven't tried it myself, really.

I am just one of those victims who cooked jam and "said goodbye" to HP. I'll make a reservation right away that I cooked it not once, but the entire apricot season. The husband regularly brought apricots in a packet. There was no reason to bother with a bowl of jam. After reading the instructions for HP, I safely cooked jam almost every day. The first "bell" was the smell of caramel (burnt sugar). Ended up with a burnout of the motor. They took it to the service. There they told me that when jam is cooked, it gets to where at the base of the bucket there is a piece of iron on which the mixer is held. The jam, of course, does not flow there in a stream, but it seeps over time. Either the liquid is in the HP for a long time, plus hot sugar after all. As a result, IT IS NOT SUBJECT TO REPAIR. Within a week, I bought a new HP, and my husband took the broken HP to work for "fun" and the engine was rewound to him there safely. True, I had to buy a new bucket, since the old one cannot be disassembled or repaired. I'll make a reservation right away (for owners of expensive HP), the master said that buckets fly into them in the same way as in cheaper "brothers". Now I am the owner (unwittingly) of two HP. In the workshop I was definitely told that it is NOT possible to cook jam in HP. Now I understand that I had to "Strain" when it smelled of caramel, then I would have gotten off with only a leaking bucket. But since the syrup seeped inside, the engine burned out. Draw your own conclusions. I don't make jam in the new HP.

[valuhka]

valuhka, your post should be separated into a separate story with the title "Obituary about a bread maker who died suddenly after overwork or a tale that not everything can be trusted in user instructions"

[valuhka]

valuhka, your post should be highlighted in a separate story with the title "Obituary about a bread maker who died suddenly after overwork or a tale that not everything can be trusted in user instructions"

Creamy, you called it so artistically: bravo: my opus. And that's all I told in a short summary! And if, with all that I said to my husband - about his apricots, to the master - about the instructions for HP, (my lack of toughness is a separate topic in general) - it would only work - PIIIIIIII (as on TV in words not for children)