make jam in your breadmaker

thriftlady_2

student_advisor wrote: »

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.

And it's a doddle to make on the hob. If you are only making small quantities then you can just use your biggest pan. I do love my preserving pan though;)

student_advisor

thriftlady wrote: »

And it's a doddle to make on the hob. If you are only making small quantities then you can just use your biggest pan. I do love my preserving pan though;)

I only make it on the hob now - you have so much more control. I don't have a jam pan, but have a nice big stock pot instead!

MyopicMoo

Hi,
I picked a huge bag of blackberries and used the jam setting on my BM to make jam - first time ever. I used a couple of tsp of lemon juice and the special jam making sugar. It isn't totally cold yet but does seem rather runny.

Does anyone know if I put it back in the BM with a bit more lemon would this solve the problem?

It tastes fine, so if not I'm quite happy to have it as a rather runny jam!

Thanks

thriftlady_2

I've never made jam in a breadmaker. Does it actually boil the jam?

If jam fails to set when you make it in a pan you just boil for longer.

If I were you I'd tip it into your largest pan. Bring to a rolling boil, so there are lots of white bubbles and the jam climbs up the sides of the pan very fast! If you don't have a pan that can take this don't attempt it. Let it boil for 5 mins, then take off the heat and drop a bit on a cold saucer (have one ready in the fridge). Leave it a minute, then push with your finger, if the jam wrinkles then it is set, if not boil again for another 5 mins, and so on.

I was boiling my crab apple jelly for 15 mins the other day brfore it set.

MyopicMoo

Thanks for that. I will try it in the saucepan.

My breadmaker has a jam programme and boils the sugar pretty well but I don't think it was for quite long enough. It might work better for a fruit with higher pectin.

Patchwork_Quilt

If you put a knob of butter in the jam before you boil it, you reduce the foaming effect.

MyopicMoo

Thanks all for your help. I added some butter and boiled it - I now have 2 1/2 jars of bramble jelly!

Synonymous

Hi,

I've made blackberry jam (more like jelly really coz I strained it) in the breadmaker and its not setting when I do the cold plate test. I added the juice of a lemon to help with setting.

Can anyone suggest anything? I don't know whether to take it out and boil it up on the gas as it only seems to simmer in the breadmaker, but I don't have a special pan - only a metal stock pot or a non stick saucepan!

I don't really want to give up on this and call it 'compote' - I did this with some plum jam last year and want to master this!

Any help greatly appreciated

Patchwork_Quilt

The jam needs to get to just above boiling - about 104 C - to set, so the best thing would be to boil it up on the hob. Use a tall pan, because jam tends to expand and bubble up. Put in a knob of butter to stop the foaming. Use a heavy-bottomed pan or it might burn. Stir often, using a rubber glove if it's spitting. I have a sugar thermometer with the points marked for sterilising, jam and the various stages of confectionary marked on it and it has been a very good investment. I use the base of a stainless steel pressure cooker pan for making jam - you may get one on Freecycle or in a charity shop. For very small amounts, I used to use a non-stick wok. It sounds as if you have been doing everything else exactly as you should. Carry on because jam making is one of life's great satisfactions, especially if the fruit is free!

elisamoose

My mum the master jam maker says blackberries are the devil to set - so she puts lemon juice in or mixes in other fruit such as apples

HTH