make jam in your breadmaker

Penelope_Penguin

Hi there! I'll add this to the existing Jam in a BM thread.

You might also find this thread useful - jam making.

Penny. x

nickbrat

Hi

I've just made my first batch of Strawberry jam using the bread maker. I chopped up the berry's and added the preserving sugar and lemon juice and off she went.

I noticed on completion however that the berries have floated to the top, when i poured the liquid into the jars then the same thing has happened.

Will the fruit sink to the bottom as it sets? Or have i messed up somewhere?

Maybe i should have mashed the fruit and not just chopped it.

Penelope_Penguin

nickbrat wrote: »

I noticed on completion however that the berries have floated to the top, when i poured the liquid into the jars then the same thing has happened.

Will the fruit sink to the bottom as it sets? Or have i messed up somewhere?

I leave my jam to cool for 10-15mins before giving it a stir and potting it. This makes the jam slightly denser and the fruit more evenly distributed.

I'll add this to the current jam making in a BM thread

Penny. x

Mamae

Ok so for the first time ever I am going to attempt to make jam. Plan to make it in my breadmaker. The breadmaker recipe book just gives a very simple recipe of fruit,pectin and sugar. I have since found out that blackcurrants have a high level of natural pectin. So do I add the pectin or not???
Should I buy seperate pectin or the sugar with it in?
Has anyone out there made blackcurrant jam in their breadmaker? I am sure one of you lovely people can help.

Barneysmom

I don't usually buy pectin, I use the juice of a lemon instead.

thriftlady_2

I made blackcurrant jam this week (in a big pan) and did not use any pectin. It has set really firm because, as you say, blackcurrants are very high in pectin. Don't bother adding it;)

stephgifter

I've always used pectin in my blackberry jam in the past, but I won't any more after reading this. I think you still need it for other jams though. One of my friends saves lemon pips and puts them in her jam, because apparently lemon pips are really high in pectin.

thriftlady_2

stephgifter wrote: »

I've always used pectin in my blackberry jam in the past, but I won't any more after reading this. I think you still need it for other jams though. One of my friends saves lemon pips and puts them in her jam, because apparently lemon pips are really high in pectin.

We're talking about blackcurrants not blackberries. Blackberries have a lower pectin content, so carry on using pectin or jam sugar which has pectin added. Using a proportion of unripe fruit will increase the pectin content.

Useful list of pectin content of various fruits

ALIBOBSY

I used to have a jam method where the jam cooked slowly in the oven. This gave a chance for all the pectin to come out for lower pectin fruits, but it was on the old laptop that died .

Common ways to up the pectin are lemon juice, apple or boiling up apple peelings and cores (can use the flesh for a pie or apple sauce) and using the liquid to make the jam.
I fancy the apple core/peelings thing as it is so OS and MSE. Useing a waste product to produce something else nice.

ali x

student_advisor

I've made jam in my breadmaker before and found that it did not set well - but did make a good sloppy topping for yoghurt, ice cream and cereal so was not in any way wasted! I used jam sugar which has pectin in it.

I don't think it gets hot enough for long enough.