Jam maker. Hints, tips and recipes

[Deleted User]

My jam maker arrived this morning and I have already made the onion confit, which looks and tastes good. I also decided to make lemon and lime marmalade which isn`t as good as my os homemade in a maslin.

I spent ages slicing the rind and it has all remained tough, it is edible but the rind will have to be spat out. Using the jam maker is going to involve a whole new mindset for me and I feel like experimenting with marmalades ie my next lot will be de-pipped and chopped in the proccessor, then simmered in a little water with the pips in a bag. Only when the rind is soft will I then use the jam maker. My mistake was to follow the recipe for orange marmalade

Anyway so far so good and I think a tweak here and there will provide the answer. I made the marmalade with a jam thermometer at hand. It is a pity there isn`t an in built thermometer in the pan

edit: I just had a proper taste with marmalade on a cracker and it tastes wonderful but yes I did have to spit out every slice of rind. Oh well, you live and learn

sheng719

Hiya! I still like the good old fashioned jam making...I have a bookfull of recipes on jams, preserves, and chutneys...If anyone wants anything in particular, I could probabaly post it here...Or am I breaking any rules?

morganlefay

Thanks for that Kittie, I haven't yet used the jammaker I bought last month (see lakeland Products thread) but am about to start, so anymore ideas about how you get on gratefully received and I'll share any I have. I now have a french jam recipe book which has all sorts of odd combinations in so when I've tried the onion confit, and perhaps an apricot jam recipe I'm going to experiment with some of these odd combinations, some of which sound disgusting (!), and some lovely. I bought the book because I think french jam recipes tend to have less sugar in them and make a runnier jam, which we like for yog etc. Why I liked the idea of a jam maker rather than the traditional method is because I'd prefer to make small quantities, more often, rather than fill the kitchen with cold saucers and sticky spons, and I never have enough jamjars for a 'traditional' batch of jam/marmalade (and in any case they never eat all of it before it goes all hard and nasty in the jars, so I thought small would be better!)

LearningToSave.

morganlefay wrote: »

Thanks for that Kittie, I haven't yet used the jammaker I bought last month (see lakeland Products thread) but am about to start, so anymore ideas about how you get on gratefully received and I'll share any I have. I now have a french jam recipe book which has all sorts of odd combinations in so when I've tried the onion confit, and perhaps an apricot jam recipe I'm going to experiment with some of these odd combinations, some of which sound disgusting (!), and some lovely. I bought the book because I think french jam recipes tend to have less sugar in them and make a runnier jam, which we like for yog etc. Why I liked the idea of a jam maker rather than the traditional method is because I'd prefer to make small quantities, more often, rather than fill the kitchen with cold saucers and sticky spons, and I never have enough jamjars for a 'traditional' batch of jam/marmalade (and in any case they never eat all of it before it goes all hard and nasty in the jars, so I thought small would be better!)

does that book you have bought have the recipie for tomato and lemon jam?? i got the recipie from france several years back and ong its divine especially for eating with bread,cheeses etc......but i can no longer find my recipie.

morganlefay

Hi LearningToSave, no, sorry, my book has no lemon and tomato jam recipe, but I thought it sounded so extraordinary that I had a search and I've now found one on a French website, tho it's green tomatoes - do you want that one (there are a couple in fact) ? Or the link ? I can translate it if you'd like....

[Deleted User]

well my post just vanished grhhhh. Second try: I saw rhubbarb in T this am and have made the jam per the instructions. It is lovely. I used jam sugar, with pectin and the trad recipe with 1kg. I then poured into hot jars and added 1 tsp of alcohol (gin etc) before screwing the lids on tight. I always did this in my old jam making days and have never had mouldy jam. It only took the 30 minutes and was well worth doing

I used and over pour via a jug and a funnel and am finding the ladle messy. I`ll have to buy new ones as I gave the others away when I downsized

ps the onion confit is delicious and we have had it with corned beef salad and with brie in a toastie. One to make over and over. Use a proccessor for chopping

LearningToSave.

i would love to try that recipie although i would need it translating!
its different to the one i had though as that was with red tomsatoes.

it sounds disgusting doesnt it!!!! i had to be literally forced to try it the first time as i refused to believe it was as divine as i was told!!! but omg it is delicious,particularly with goats cheese!
will have to hunt for the original recipie high and low or see if my mil can help and post it here it really has to be done!!

morganlefay

Sorry LTS, it's taken me a while, but here are some french recipes I found online for tomato and lemon 'chutneys' . They don't seem quite like ours and I'm amused that they tell you to tip the pots upside down when filled. Perhaps it makes a good seal. I have translated them so hope they are OK:
1) A recipe for tomato and lemon chutney in a jam maker (I imagine it could be adapted for ordinary pan)

500g tomatoes
500g sugar
50g pectin
1 vanilla pod
Juice of one lemon

Peel the tomatoes, cut them in quarters and extract the pips, squeezing the flesh through a seive. Put the puree in a bowl with the vanilla and sugar and leave somewhere cool overnight. Next day put the mixture in your jam maker adding the pectin and the lemon juice. Programme the breadmaker for jam. At the end of the cooking time put the jam into sterilised jars, put the lids on immediately and turn the jars upside down. Let them cool in this position.



2) Another recipe

- 1 kg tomatoes
100g onions
Sprig of thyme

De-pip and crush the tomatoes.
Sweat the onions with a bit of olive oil, then add the crushed tomatoes, the thyme, season with salt and pepper. Let the mixture cook until nearly all the liquid has evaporated. Allow to cool, then keep chilled.

3) And yet another – they seem very keen on cooling the stuff upside down, I don’t think we do that here, do we ??

2 Kg ripe tomatoes
1 kg sugar
1 lemon
3 cinnamon sticks

Cook the tomatoes for an hour – if you like you can peel them and take the pips out, but not essential. Mix the tomato puree in a pan with the sugar, the lemon zest and the cinnamon, mix, fill a dry (I imagine it should also be sterilised) jar with this, seal it at once and tip the jar upside down.

let me know if any of these sound like your old one ?
Morgan

morganlefay

HELP, Kittie, or anyone with a tefal jam maker........
I'm just making onion confit but I have questions which lakeland couldn't properly answer:

1. The big lid doesn't sit right down on the bowl - there are those clear plastic 'lugs' and I imagine I could force the bowl down but are you meant to ? There's steam coming out of everywhere.
lakeland said that in some recipes you leave it up and in some you push it down but I wasn't convinced - she had to go and ask a friend and she didn't seem sure at all. It doesn't say in any of the recipes 'Push the lid right down (or don't) What have you done ??

2. The top middle bit of the lid, which you have to screw on when it's new is stuck in the 'up' position - ought it to be possible to push it up and down according to the recipe ? mine just seems to want to stay up.

Anyway it smells fab so I'm not panicking yet, but thought I'd check before I got into dealing with expensive fruit !

allIcouldwishfor

I finally caved in and ordered the jam maker yesterday. I've had to put my Kenwood Major and my Panasonic breadmaker on ebay to make up for it. I hope it's worth it!

Penelope_Penguin

kittie wrote: »

My jam maker arrived this morning and I have already made the onion confit, which looks and tastes good. I also decided to make lemon and lime marmalade which isn`t as good as my os homemade in a maslin.

Could you post this recipe, please, it sounds delicious

We have an existing thread on the Tefal Jam maker, so I'll merge the threads klater, to keep ideas together.

Penny. x