Making jam in a bread machine

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The thought of making jam in my breadmaker seemed just too stupid to
be true:- until I tried it.
First I made a batch of apricot jam, and it is terrific. Just chop
the fruit, add sugar then set and forget - no stirring; no sticking to
the bottom of the saucepan; no burning the sugar. Afterward, the
nonstick bread pan was a snap to clean.
Next I made a terrific tomato ketchup from my home grown tomatoes -
just use the jam setting - came out better than Heinz!

The handbook said not to add more than 600 gms of fruit, but I used
more than 1 Kg in each case with no problem at all.

If like me, you thought 'this won't work' then I recommend you try it.
Almost worth having a breadmaker just to make jams and sauces - it is
so easy and foolproof.

I saw your posting on ...baking ng and answered it there this way:
I hadn't thought about using my breadmaker for jam for sometime. I can't
recall whether it was successful or not when I did, it's been so long ago.
But today I made applesauce on the stove, so I'm wondering if I'd put the
applesauce ingredients into the breadmaker if it would have been more like
applebutter.
Thanks,
Dee Dee

Quoted message said:

The thought of making jam in my breadmaker seemed just too stupid to
be true:- until I tried it.
First I made a batch of apricot jam, and it is terrific. Just chop
the fruit, add sugar then set and forget - no stirring; no sticking to
the bottom of the saucepan; no burning the sugar. Afterward, the
nonstick bread pan was a snap to clean.
Next I made a terrific tomato ketchup from my home grown tomatoes -
just use the jam setting - came out better than Heinz!

The handbook said not to add more than 600 gms of fruit, but I used
more than 1 Kg in each case with no problem at all.

If like me, you thought 'this won't work' then I recommend you try it.
Almost worth having a breadmaker just to make jams and sauces - it is
so easy and foolproof.

I'd been curious about this, it's nice to hear that someone tried it and it
was successful.

thanks

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

I had never heard of this! On another surprising cooking idea, last
week I read a recipe for baking a meringue layer in the microwave. The
eggwhites (beaten etc) are spread directly on the microwave platter.
It is then rolled up with a fruit filling to make a jelly roll or what
we call a swiss roll. I am really curious to try it as I always have
a plethora of eggwhites in the freezer. I'll try to get around to
this next week and post recipe/results.

Cheers
Bronnie
Oz

My new breadmaker has a page about making jam, but doesn't give any
recipes or recommendations. Where do you find recipes for jam and
other sauce making in your Breadmaker?

maxine in ri

In article <[email hidden]>,

Quoted message said:

The thought of making jam in my breadmaker seemed just too stupid to
be true:- until I tried it.
First I made a batch of apricot jam, and it is terrific. Just chop
the fruit, add sugar then set and forget - no stirring; no sticking to
the bottom of the saucepan; no burning the sugar. Afterward, the
nonstick bread pan was a snap to clean.
Next I made a terrific tomato ketchup from my home grown tomatoes -
just use the jam setting - came out better than Heinz!

The handbook said not to add more than 600 gms of fruit, but I used
more than 1 Kg in each case with no problem at all.

If like me, you thought 'this won't work' then I recommend you try it.
Almost worth having a breadmaker just to make jams and sauces - it is
so easy and foolproof.

I've used my crockpot (a generally worthless appliance IMNSHO) for jam.
How long does it take in the breadmaker?
--
http://www.jamlady.eboard.com, updated 1-11-2006, RIP Connie Drew

In article <[email hidden]>,
"Dee Randall" <[email hidden]> wrote:
(snippage)

Quoted message said:

But today I made applesauce on the stove, so I'm wondering if I'd put the
applesauce ingredients into the breadmaker if it would have been more like
applebutter.
Thanks,
Dee Dee

My guess is that that would depend on how long you cooked it and nothing
more, Dee Dee. Well, okay, apple butter is spiced -- your applesauce
likely isn't as spiced (if at all).
-Barb
--
http://www.jamlady.eboard.com, updated 1-11-2006, RIP Connie Drew

Melba's Jammin said:

In article <[email hidden]>,

Quoted message said:

The thought of making jam in my breadmaker seemed just too stupid to
be true:- until I tried it.
First I made a batch of apricot jam, and it is terrific. Just chop
the fruit, add sugar then set and forget - no stirring; no sticking to
the bottom of the saucepan; no burning the sugar. Afterward, the
nonstick bread pan was a snap to clean.
Next I made a terrific tomato ketchup from my home grown tomatoes -
just use the jam setting - came out better than Heinz!

The handbook said not to add more than 600 gms of fruit, but I used
more than 1 Kg in each case with no problem at all.

If like me, you thought 'this won't work' then I recommend you try it.
Almost worth having a breadmaker just to make jams and sauces - it is
so easy and foolproof.

I've used my crockpot (a generally worthless appliance IMNSHO) for jam.
How long does it take in the breadmaker?

Finally, someone other than me who doesn't hold the crockpot in such
high regard. I very rarely use mine. A lot of the new breadmakers come
with a jam setting. My model is an older one with no such setting.
IIRC the dough setting is the shortest setting at 90 min so that would
be too long for jam. I would be curious as to not only how long it
takes but how the final product is in comparison to stove cooked jam.
If it is anything like freezer jam, forget it.

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Dee Randall" <[email hidden]> wrote:
(snippage)

Quoted message said:

But today I made applesauce on the stove, so I'm wondering if I'd put the
applesauce ingredients into the breadmaker if it would have been more
like
applebutter.
Thanks,
Dee Dee

My guess is that that would depend on how long you cooked it and nothing
more, Dee Dee. Well, okay, apple butter is spiced -- your applesauce
likely isn't as spiced (if at all).
-Barb

Thanks, Barb. For some reason, I always spice my apple sauce. I just ate
some for breakfast. All I do is peel some apples, put a little water and
maybe butter, a little organic sugar (tan looking) some nutmeg and cinnamon.
I don't add cloves. At breakfast, we were talking at breakfast that
store-bought applesauce tastes puny in comparison. Probably because there
are NO spices, I don't know.

My old and cheap Oster has a jam setting which I've used for jam, but it's
been a long time. I see that it has one setting for jam, which is 60
minutes. There are 3 recipes in my book; 2 for strawberry jam & one for
orange marmalade. They all require pectin (either powdered or liquid).
Here is one recipe:

Frozen Berry Jam
1 package 10-12 oz. frozen berries (strawberries and raspberries are ideal)
1 pouch (3 oz.) liquid fruit pectin
1-3/4 cups sugar
1 Tbsp. lemon
1 pouch (3 oz. liquid fruit pectin)
1-3/4 cups sugar
1 Tbsp. lemon juice

Select basic setting. Allow to mix 5-6 minutes, scraping sides of pan. Press
start/stop to cancel.
Select Bake setting (60 minutes)
Remove & pour jam into containers. Refrigerate to set.

Re applesauce/applebutter: I guess I would have to try the same thing that
I do on top of the stove in the breadmaker to see how 'apple-buttery' it
would become in 60 minutes.
Dee Dee

~patches~ said:

Finally, someone other than me who doesn't hold the crockpot in such
high regard. I very rarely use mine.

I got rid of mine long ago. It was a weeding present many years ago and
proved itself pretty useless in my kitchen, though I understand lots of
people like theirs and use them a lot.

Quoted message said:

A lot of the new breadmakers come
with a jam setting. My model is an older one with no such setting.
IIRC the dough setting is the shortest setting at 90 min so that would
be too long for jam. I would be curious as to not only how long it
takes but how the final product is in comparison to stove cooked jam.

Quoted message said:

If it is anything like freezer jam, forget it.

I have had some pretty good strawberry freezer jam. I was thinking of making
some this year.

On 12 Jan 2006 06:22:35 -0800, "maxine in ri" <[email hidden]>

Quoted message said:

My new breadmaker has a page about making jam, but doesn't give any
recipes or recommendations. Where do you find recipes for jam and
other sauce making in your Breadmaker?

maxine in ri

The jam setting on my machine lasts for 1 hour and 50 mins.
15 mins pre-heat and 95 mins cook cycle.
The results are better than stovetop and it's nothing like freezer
jam.

The book (a Breville Bread Master) has 10 jam recipes with one called
"Create your own jam recipe" which calls for 500 gms (about 1 pound)
of fruit of your choice, 1and 2/3 cups sugar and 2 and half
tablespoons of powdered pectin.
Note: This is an Australian book and 1 metric cup is 250 ml in
quantity - 1 US cup is slightly smaller at 237 ml

For recipes try putting this into Google - you will come up with many.
'jam recipe in a bread machine'

Just tried the jam setting on mine (I keep the BM to make gluten-free
bread, for my sister and niece). Seems to work nicely. It was a
pectin-less jam, 1:1 crushed fruit and sugar, plus some honey.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

On Fri, 13 Jan 2006 09:38:14 +1030, [email hidden] connected the
dots and wrote:

~The book (a Breville Bread Master) has 10 jam recipes with one called
~"Create your own jam recipe" which calls for 500 gms (about 1 pound)
~of fruit of your choice, 1and 2/3 cups sugar and 2 and half
~tablespoons of powdered pectin.
~Note: This is an Australian book and 1 metric cup is 250 ml in
~quantity - 1 US cup is slightly smaller at 237 ml
~
~For recipes try putting this into Google - you will come up with
many.
~'jam recipe in a bread machine'

Thank you Judy.

maxine

In article <[email hidden]>,

Scott said:

Just tried the jam setting on mine (I keep the BM to make gluten-free
bread, for my sister and niece). Seems to work nicely. It was a
pectin-less jam, 1:1 crushed fruit and sugar, plus some honey.

Scott, is that your typical ratio of fruit and sugar? I'm used to seeing
..75:1 fruit to sugar. Too much sugar and it may start 'sugaring' after
a while in the fridge. What kind did you make, BTW?
--
http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew

In article <[email hidden]>,

Melba's Jammin said:

Scott, is that your typical ratio of fruit and sugar? I'm used to seeing
.75:1 fruit to sugar. Too much sugar and it may start 'sugaring' after
a while in the fridge. What kind did you make, BTW?

It's from the ABM's recipe book, not my own idea. I didn't know what
rules applied under the circumstances.

How long is "a while"? It's been in the fridge for five days now, and
it's fine.

It's a raspberry jam (well, ~80% raspberries topped off with
blackberries because I didn't have enough of the former). I left the
seeds in--out of absentminded neglect rather then design--otherwise I'd
planned to use it in a recipe*, so I didn't BWB it.

Hey, using OS X, Barb?

* probably still could have used it, but I was worried about the texture
with all those seeds. It was a simple recipe for company: an angel food
cake (can be either homemade or store bought) partly hollowed out from
the top while still in the pan, leaving enough cake so that it holds its
shape easily. Spread jam (I generally use blackberry) over the inside
surface of the scooped-out area, then fill with mixed berries (I used
blackberries, blueberries, and cut up strawberries). Pop the cake out
onto a plate, and fill the center with a combination of chunks of the
scooped-out cake that were mixed with more of the jam.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

In article <[email hidden]>,

Scott said:

In article <[email hidden]>,

Melba's Jammin said:

Scott, is that your typical ratio of fruit and sugar? I'm used to seeing
.75:1 fruit to sugar. Too much sugar and it may start 'sugaring' after
a while in the fridge. What kind did you make, BTW?

AND THAT RATIO IS WRONG! DANGIT. I LOOKED AT IT TWICE BEFORE I POSTED
IT, TOO. THAT SHOULD BE 3/4 cup SUGAR to 1 cup FRUIT. Cooked until
thickened.

Quoted message said:

It's from the ABM's recipe book, not my own idea. I didn't know what
rules applied under the circumstances.

How long is "a while"? It's been in the fridge for five days now, and
it's fine.

Excellent. I don't know. Could be a while. Some help I am, huh?
Bonnie Madre sent me some awesome tangerine marmalade made with xylitol
-- I don't have that recipe of hers, I think -- but, honest to Alex, the
stuff started to sugar in about 3 days in the fridge. You might watch
it, though.

Quoted message said:

It's a raspberry jam (well, ~80% raspberries topped off with
blackberries because I didn't have enough of the former). I left the
seeds in--out of absentminded neglect rather then design--otherwise I'd
planned to use it in a recipe*, so I didn't BWB it.

Hey, using OS X, Barb?

I yam, Sir! The three most important pieces of software I use don't
work right. MC won't print the ingredients list -- just the rest of the
recipe. JAYzuzz! MacLabelPro won't print. CalendarMaker prints
funky. "All your old software should work just fine in Classic, Barb."
Rotten liars! Dirty rotten liars.

(snip)

Quoted message said:

Pop the cake out onto a plate,

LOL!! I've NEVER "popped" an angel food cake out of its pan! Pulled
and whacked it, but never "popped it out of the pan." :-)
--
http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew

Melba's Jammin said:

In article <[email hidden]>,

Scott said:

In article <[email hidden]>,

Melba's Jammin said:

Scott, is that your typical ratio of fruit and sugar? I'm used to seeing
.75:1 fruit to sugar. Too much sugar and it may start 'sugaring' after
a while in the fridge. What kind did you make, BTW?

AND THAT RATIO IS WRONG! DANGIT. I LOOKED AT IT TWICE BEFORE I POSTED
IT, TOO. THAT SHOULD BE 3/4 cup SUGAR to 1 cup FRUIT. Cooked until
thickened.

http://www.dooyoo.co.uk/bread-maker/morphy-richards-48221-breadmaker/416767/
question!
What is preserving sugar? Is this something I should be concerned about? Will
regular sugar work?
Will liquor change the consistency like it does in ice cream?
Is acid and issue?
what about pectin?

Thanks! I'll buy you coffee!

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Quoted message said:

The thought of making jam in my breadmaker seemed just too stupid to
be true:- until I tried it.
First I made a batch of apricot jam, and it is terrific. Just chop
the fruit, add sugar then set and forget - no stirring; no sticking to
the bottom of the saucepan; no burning the sugar. Afterward, the
nonstick bread pan was a snap to clean.
Next I made a terrific tomato ketchup from my home grown tomatoes -
just use the jam setting - came out better than Heinz!

The handbook said not to add more than 600 gms of fruit, but I used
more than 1 Kg in each case with no problem at all.

If like me, you thought 'this won't work' then I recommend you try it.
Almost worth having a breadmaker just to make jams and sauces - it is
so easy and foolproof.

that's awsome!

what else can you do with your bread machine

Be Creative Have Fun
Barry
barryparrish.com

In article <[email hidden]>,

The Bubbo said:

Melba's Jammin said:

In article <[email hidden]>,

Scott said:

In article <[email hidden]>,
Melba's Jammin' <[email hidden]> wrote:

> Scott, is that your typical ratio of fruit and sugar? I'm used to seeing
> .75:1 fruit to sugar. Too much sugar and it may start 'sugaring' after
> a while in the fridge. What kind did you make, BTW?

AND THAT RATIO IS WRONG! DANGIT. I LOOKED AT IT TWICE BEFORE I POSTED
IT, TOO. THAT SHOULD BE 3/4 cup SUGAR to 1 cup FRUIT. Cooked until
thickened.

http://www.dooyoo.co.uk/bread-maker/morphy-richards-48221-breadmaker/416767/
question! What is preserving sugar? Is this something I should be
concerned about? Will regular sugar work? Will liquor change the
consistency like it does in ice cream? Is acid and issue? what about
pectin?

Quoted message said:

Thanks! I'll buy you coffee!

It's not something you should worry about, Toots. Preserving sugar
already has the dry pectin mixed in. Kerr used to make a product called
Jel 'n' Jam - same thing. Additional liquid can make for a softer set
so I usually drain some juice from the prepared fruit before cooking it
to jam - and I stir in the booze at the end. Acid level is still fine
for boiling water bath processing.
--
http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew

Melba's Jammin said:

In article <[email hidden]>,

The Bubbo said:

Melba's Jammin said:

In article <[email hidden]>,
Scott <[email hidden]> wrote:

> In article <[email hidden]>,
> Melba's Jammin' <[email hidden]> wrote:
>
> > Scott, is that your typical ratio of fruit and sugar? I'm used to

seeing

Quoted message said:

Quoted message said:

Quoted message said:

> > .75:1 fruit to sugar. Too much sugar and it may start 'sugaring'

after

Quoted message said:

Quoted message said:

Quoted message said:

> > a while in the fridge. What kind did you make, BTW?

AND THAT RATIO IS WRONG! DANGIT. I LOOKED AT IT TWICE BEFORE I POSTED
IT, TOO. THAT SHOULD BE 3/4 cup SUGAR to 1 cup FRUIT. Cooked until
thickened.

http://www.dooyoo.co.uk/bread-maker/morphy-richards-48221-breadmaker/416767/

Quoted message said:

Quoted message said:

question! What is preserving sugar? Is this something I should be
concerned about? Will regular sugar work? Will liquor change the
consistency like it does in ice cream? Is acid and issue? what about
pectin?

Quoted message said:

Thanks! I'll buy you coffee!

It's not something you should worry about, Toots. Preserving sugar
already has the dry pectin mixed in. Kerr used to make a product called
Jel 'n' Jam - same thing. Additional liquid can make for a softer set
so I usually drain some juice from the prepared fruit before cooking it
to jam - and I stir in the booze at the end. Acid level is still fine
for boiling water bath processing.

Thanks.
Pretty much I just want to start experimenting with making new combinations
and flavors of jams but I don't want to preserve them or anything, just make
them and eat them.

The minute I start to think about preserving something I know everyone within
12 miles of me will get botulism and die...before I even preserve anything!

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!