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Jam recipes for the Kenwood Bread Maker

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Showing 1-25 of 29 posts in this discussion
Initial post: 30 May 2011 14:00:21 BDT
Kenwood BM450 Bread Maker with Ingredients Dispenser
Has anyone made jam from recipes other than the two given in the book that accompanies this machine? I made some damson, and then some rhubarb, but both were too stiff. Do I add water or use less sugar? I have lots of fruit in the garden but I don't want to waste it on experimenting if others have been there before me!

Posted on 8 Nov 2011 09:40:41 GMT
I made jam until a couple year ago. mostly plumb as this is what I liked. the jam is tested as you cook it. By taking a small sample on a spoon, then then letting it cool some-where at the side. I then push my finger against the jam to see if it creased. this told me it was ready to take out out of the pot. the cooking time usually was determined by the amount of pectin that was in the fruit, this can be bought from "Boots". but not always used, if you have it going too stiff, meant that you were cooking it too long. I usually cooked about 20lb at a time this lasted me for 12 months. bought from the wholesale marked. I don't use any fancy gadgets. PS. a book is for supporting the corner of a table.

Posted on 27 Nov 2011 20:20:48 GMT
If you want to make good jam get a stainless steel preserving pan from amazon and a good basic preserve cook book by Goodhousekeeping as their recipes always work. If the jam is too stiff you could have used a recipe with too little water or have cooked it too much. I make and sell preserves and know that if you cook jam too much it will either go stiff or it will not set because you have over boiled it and you loose the fresh flavour of the fruit. Fruits high in pectin such as plums, apples and damsons do not need any artificial pectin.
If you buy one of the goodhousekeeping preserving books they tell you how to make pectin stock from apples or lemon shellsto add to fruit with low pectin. Artificial pectin seems to me to go against the principles of grow your own and make your own jam. If you don't mind artifical chemicals you might just as well buy mass produced jam. Marguerite Pattern the goddess of things preserving has a good book which you can get from Lakeland or Amazon.

The best way to check for a set is to get it to a rolling boil and let it go for about 10 minutes. Don't forget to add a knob of unsalted butter to prevent scum forming. Check the boiling jam regularly by taking out your wooden spoon and letting the jam drip back into the pan. If this runs off freely it is not ready when it starts to drop off in flakes or blobs take the pan off the heat, put a spoonful of the jam on a saucer and put that in the fridge. Then go off with a cup of tea or whatever for a break. After about 20 minutes when the jam on the saucer has had time to cool. Push it with your finger and if it has set to a consistency you like it is ready. Bring the pan back to the boil and pot it in your jars. Try not to have the jam to stiff it needs to have a sexy wobble consistency and be full of fresh sharp flavour not like boiled sweeties.

Posted on 28 Nov 2011 09:12:54 GMT
Kenwood BM450 Bread Maker with Ingredients Dispenser The question I originally asked was in relation to using the Kenwood Bread Maker for making jam. I am a widow and although I eat very little jam, I do like it to be home made. I just wanted to know if anyone has successfully used their own recipes for making small amounts of jam with this machine. Only two recipes for jam come with the machine. and neither make use of the fruits that I grow (rhubarb, plums, gooseberries, currants (black, red and white), loganberries and hedgerow blackberries). If no one has, then I will have to experiment for myself, using the fruit I froze in the summer. I just didn't want to reinvent the wheel! I have been making jam in the traditional way for 50 years, and still have all the equipment, but I have no use for large amounts of jam, and am happy to try any new technology that comes along.

Posted on 28 Nov 2011 11:46:28 GMT
Dear Mrs P J
Does it matter what device you use to make your jam? the principle of jam making is the same. when I made jam. I got the receipt from Mother, and she had been making jam for six of us. using all-sorts from the allotments. the size and volume varied according to the volume of fruit? not sure what you mean when you say "Traditional way"?

In reply to an earlier post on 30 Nov 2011 15:40:00 GMT
Dear Mrs Tweedy.
This is what I tried to say earlier. you have a good way with words. Thank you

Posted on 7 Dec 2011 23:19:27 GMT
Ellen says:
I lived on my own for a while and made mini batches of jam (one or 2 pots at a time). It works really well and is far better than the stuff you can make in the bread maker, my brother has done that in the past and we eventually decided it over cooks your jam. you can fix the consistancy by adding a bit more water to compensate but it just isn't as good. Googleing mini batches of jam usually gets some good recipies modified for small amounts.
Good luck!

In reply to an earlier post on 8 Dec 2011 09:44:52 GMT
Madame P, Thank you for that advice. I will certainly try it - pity about the breadmaker jam though!

Pauline D

Posted on 13 Jan 2012 15:59:47 GMT
finny lul says:
I make my jam and curd in the microwave - jar at a time which is good if you live alone. Recipes in most microwave cookery books, or look on the web, if you fancy giving it a try. I haven't tried making it in my bread maker - I have enough trouble getting the loaf to come out cooked properly!!!!

In reply to an earlier post on 14 Jan 2012 08:54:53 GMT
Thank you for the idea. but I have been using M/Wave for some time now. and sugar is not a good idea in m/wave. Is it?

In reply to an earlier post on 14 Jan 2012 10:01:10 GMT
finny lul says:
The one thing you have to watch is the timing - I remember making strawberry jam and, because it was still liquid, I thought it was doing fine!! Took it out and, once it had cooled, it was hard as a brick......question of trial and error, really. I absolutely love my lemon curd made in the m/wave, for one thing I use half the amount of butter - good for the diet, eh???
Definitely worth a try if you only have a small amount of fruit and/or you live alone and done want to be living off the same jam for months on end.

In reply to an earlier post on 30 Apr 2012 15:00:48 BDT
Dear Mrs P. J of Denmark
Don't use the book that comes with the machine to make Jam, instead try using fruit such as Strawberries or Plums or Melons.
G H Crikey I.G.A.L.B.O.C.

In reply to an earlier post on 29 May 2012 20:39:26 BDT
W.tidd says:
When good quality fruit is not available you could try more unusual things like nettles or good intentions.My wife is very fond of lard and whiskey.

In reply to an earlier post on 30 May 2012 09:06:46 BDT
Dear Finny Lul
to test if your jam is ready to come off the heat source. Take a spoon, then dip it in the jam, and let that cool a little. then put your finger, at one end of the spoon, and push the jam towards the other. if the jam is ready it will crumple. I made jam most years for my own use, using Mothers receipt. it worked for me.

Posted on 30 May 2012 11:48:58 BDT
Last edited by the author on 30 May 2012 11:50:37 BDT
Mr. J. H. Mcgarry,
Your mother clearly knew how to make very good jam, and what a great tip on using the spoon to test, by the way!
I was wondering about microwaving very high sugar contents too - do you reduce the amount of sugar when microwaving jam? I think some of the usual jam recipes must need some tweaking to prevent problems there.

Lemon curd requires little cooking so it is quick and easy to do in the micro though, so you should be fine. The idea of using less butter is a great tip in these days of more healthier living, finny lul. If you have the time, could you share with us one of your basic microwave jam recipes and the method + cooking times for future reference? I'd be very grateful.

Mrs. P. J. Denmark, do not despair! I am seeing a friend tonight who uses their breadmaker constantly for all sorts of things including jam and so I will report back to let you know what I find out.
After a whole year of asking! - the answer may soon be yours!

In reply to an earlier post on 30 May 2012 12:03:47 BDT
I'll look forward to your post. I use my breadmaker for bread and bread doughs, and for cakes, which I find very good but diet-busting! The thing about using the breadmaker for jam comes about because I am disabled and it's a huge help to me if I can just pop all the ingredients in the bread pan, set it, and leave it to do the work for me. Believe me, I used to make huge batches of jam, and still have my Maslen pan, funnels, jelly bag etc. but now that I am on my own a small jar of jam lasts me for ages.

Posted on 30 May 2012 12:50:32 BDT
Me too! I'm recently, and sadly, permanently disabled with Osteoarthritis. In barely two years it has spread like wildfire through virtually every joint, one after another, after another! I love to laugh, joke and mess around on these forums as it helps me to get through the pain and frustration of 'a life less lived'. - I have chosen not to just give in but to see it as an ongoing challenge!

The reality of being unable to do my sugarcraft (probably ever again) and run my little cake business anymore has been utterly devastating. I have had to move back home to live with my elderly parents, who also have their own health issues, so I too often feel alone. And the daily need to keep finding yet more new ways of doing the simplest things is just exhausting!

You are not alone on here, a lot of the people who post are often reaching out for company and distraction, and some of the product recommendations and advice they have given has been lifechanging for me - so hang in there, and I hope that you will continue to enjoy your jam making by any means possible!

My friend visits tonight (I'm in hospital at the moment!) and I have emailed all my queries - so she will be visiting fully prepared to share her extensive knowledge. Expect a full report back by tomorrow! And take good care of yourself in the meantime. x

In reply to an earlier post on 30 May 2012 13:52:31 BDT
That is so kind! I am lucky in that I have help around the house and garden, and family very close by, but I do like my independence and try to find ways to get around my disabilities. Isn't the Web wonderful - it takes me outside when I'm kept indoors and is so full of information and help from others. I look forward to your next posting.

In reply to an earlier post on 30 May 2012 16:04:58 BDT
Dear suzysunshine 7
I have have lived out of a Microwave of one sort of another. for something like 35 years. I prefare not to use a ordinary oven, as it cost, both time and patience waiting for it to cook. you ask about sugar in food.? if I put an item in the microwave with a high sugar content. I reduce the heating temp. (Defrost it) e.g.. at Christmas there are Christmas pudding for sale in shops. to heat this up. because of the sugar content, I have with a fair amount of success heat it up on the defrost cycle. give it less time. helps. then you can always put it back in. if it isn't hot enough. as for cooking jam in a microwave. I would not like to try. there is nothing to beat a cooking pot on the gas hob. More control I would of thought. all these fancy items (E.G. bread makers)

Posted on 30 May 2012 16:11:14 BDT
Yes, I always bung my Xmas pud in the microwave too. I have more than enough to do without adding a 4-6 hour boil to my meal plan! Handy, aren't they? Great for dissolving jelly, and melting chocolate, and making meringues too!

Posted on 31 May 2012 14:27:49 BDT
Okay then Mrs P., my report to date!
My friend JJ is American - over here for a few weeks to enjoy the glorious English Summer weather!
She says most breadmakers have a specific jam function and a stirring mechanism but not all of them. As you have made jam in the past from 2 recipes in the manual, you should be okay there. The problem with some is that they don't get hot enough for a rolling boil, but make an average refridgerator soft-set jam, and other ones can burn it quickly to a rock hard candy.

JJ says she usually uses her microwave at the moment for jam because it's quicker but says you should be able to make 'good' jam with a 'good' recipe! She makes mainly refridgerator jam at the moment- cool, pour in a pot and bung in fridge - as it never lasts long in her house! To keep it for about a year, it's the usual method of - fill jars 3/4 full, tighten the lids well and turn upside down to get the vacuum effect (the 'pop' noise) and then store.

The 'stiffness' could be down to a bit too much pectin listed in the recipe - if that is what your recipe used, her recipes don't usually have pectin in as she prefers lemon juice. She often uses very sloppy fruits and thinks the rhubarb may need pre-cooking to release the juices. Less sugar and water or a splash of fruit juice probably could be the answer in your case.

She also suggests, have you tried adding some lemon juice at the very end of cooking (not at the start or during as it will thicken it even more!) as this will often loosen it and help prevent too firm a set?

Unfortunately, all her fave recipes are American! and we just couldn't work out the right conversion between us last night,
so I shall have a play around with them later tonight and try to convert them for you using a site that I have used before and trust to be accurate. I have tried 'googling' around but every recipe online is American too! I have 5 recipes to work on - so I'll get back to you, hopefully by Saturday.

I've really enjoyed this challenge! - Who knew jam could be so fascinating!!!

In reply to an earlier post on 31 May 2012 14:43:15 BDT
I'm so glad you enjoyed the challenge! I did use 'Jam' sugar, which has pectin added, so perhaps it would be better to use ordinary granulated. I shall have to try and see what happens.
Thanks again.

Posted on 2 Jun 2012 03:05:09 BDT
Hi Again, Mrs P.,
Well, do I feel like an idiot today!!! :o>
I downloaded several conversion tables, started to work out JJ's recipes and then it hit me! 3 cups of rhubarb are never going to weigh the same as 3 cups of raspberries - yet there is no accounting for these weight differences. Only general items like sugar will reliably convert. First I was stumped and then realised that if you don't mind the expense there is a very easy, simple and obvious(!) solution - buy a set of American measuring cups!!! :o>

I've checked on here, as I've discovered that not all sets are accurate to American ones, and I came across these - TALA KITCHEN MEASURING SET 7PCE 0/12 which seem to be not only accurate, but also the best by the reviews and by the great price - just £3.40 with free delivery! - a real bargain I think.

When it comes to things like rhubarb and lemon juice, these plastic ones might be more suitable than the metal ones too, though they may stain over time with regular use from fruit juices. The only other thing that may be an issue is the kind of Pectin we use here compared to the USA but I think our usual supermarket ones of Silver Spoon or Tate & Lyle powdered Fruit Pectin should work the same? Morrisons usually stock them.

JJ's tips: Do not reduce sugar or use sugar substitutes, the exact amount of white sugar, fruit and pectin are necessary for a good set. Use only ripe fruit - not overripe or underripe (unless noted) for best flavour. Do not puree fruit, crush with a potato masher or food processor as Jam should have bits of fruit in it. And be sure to measure the fruit before it has been crushed, not after.

Right well, here are JJ's recipes for jam in a breadmaker -

Posted on 2 Jun 2012 03:21:36 BDT
Last edited by the author on 2 Jun 2012 03:52:36 BDT
Rhubarb Jam:
2 cups rhubarb stalks (sliced about 1/2" thick), 1 1/2 cups sugar, 1oz powdered fruit pectin, 1/4 cup dried ready-to-eat apricots (chopped). Put rhubarb and sugar into a bowl, cover loosely with cling film, and let stand for 12 hrs at room temp. Then place everything in breadmaker and set jam cycle. When cool, cover and store in fridge for up to 3 wks, or freeze and defrost overnight before using.

Strawberry Jam:
1 lb (16oz) bag frozen strawberries, 3 1/4 cup sugar. Place all in and start jam cycle. Makes about 2 jars of jam. A bit runnier than shop-bought, so add a sprinkle of pectin if preferred.

Strawberry and Rhubarb Jam:
3/4 cup (8oz) very ripe hulled strawberries, 3/4 cup (8oz) firm, crisp rhubarb (roughly chopped), 1 2/3 cups (13oz) sugar.

Raspberry Jam:
Place all in and start jam cycle: 1 1/2 cups raspberries, 1 1/2 cups sugar, 2 tabspns honey. This jam will be very liquid when cycle is completed but does thicken when completely cool. If desired - sieve out seeds.

(Blue!) Kiwi Mango Jam:
Place all in and start jam cycle: 3/4 cup (6 oz) peeled/chopped kiwi fruit (ripe, but not mushy), 3/4 cup (6 oz) peeled/chopped mango (barely ripe), 1 1/2 cups (12 oz) sugar, 1 teaspn each of lemon and orange zest (not the bitter white rind), 4 drops blue food colour (optional!).

Peach-Raisin Jam:
1 1/2 cups (12 oz) ripe peaches (stones removed), 1 1/2 cups + 1 tabspn white sugar, 2 tabspns golden raisins (pre-soak in hot water for 10 mins), 1 tabspn brown sugar, 2 whole cloves, 1/8 teaspn ground allspice.

Blueberry Jam:
5 cups (1 1/2 lbs) blueberries, 2 1/2 cups granulated sugar. Place all in and start jam cycle. Makes about 3 - 4 jars of jam.

Peach Jam:
1 1/2 lbs ripe but firm peaches (peeled, halved, stones removed), 2 cups granulated sugar. Makes about 3 jars.

Raspberry Jam:
4 cups (1 1/2 lbs) raspberries, 2 cups granulated sugar. Place all in and start jam cycle. Makes about 3 - 4 jars of jam.

Strawberry Jam:
8 cups (about 2 lbs) strawberries, 3 cups granulated sugar. Place all in and start jam cycle. Makes about 3 - 4 jars of jam.

Blackberry Jam:
5 cups (about 1 1/2 lbs) blackberries, 2 1/2 cups granulated sugar. Makes about 3 - 4 jars of jam.

Apple Jam:
2 cups peeled and cored apples, 3/4 cup sugar, 1 to 11/2 tabspn lemon juice.

Mixed Jam:
1 cup crushed strawberries, 1 1/2 cups peeled and cored apples, 3/4 cup sugar, 1 tabspn lemon juice.

Blueberry and Lime Jam:
6 cups fresh blueberries, 1 1/3 cups sugar, 1 3/4 oz powdered Fruit Pectin, 1/4 cup fresh lime juice, 1 teaspn fresh lime zest. Let cool, cover and refrigerate for 4 - 6 weeks.

Apricot Jam:
1 1/2 pounds ripe but firm apricots (peeled, halved, stones removed), 2 cups granulated sugar. Makes about 3 jars of jam.

Mixed Berry Jam:
1lb (16oz) bag of frozen mixed blueberries, strawberries, raspberries, 1oz powdered fruit pectin, 1/2 cup sugar, 2 tablespn cherry kirsch or lemon juice or brandy. Spoon into containers and refridgerate for up to 3 weeks.

Rhubarb and Pineapple Jam:
5 cups chopped rhubarb, 4 cups sugar, 1 (20oz) can crushed pineapple (drained), 1 (6oz) strawberry flavoured gelatin.
We debated long and hard over the 'gelatin' - and decided it would probably work with our 'Red Quick Jel' packets, but we aren't 100% sure on that one! I've included the recipe anyway because it sounded so nice! - Just place everything in the bread maker - and go for it!

PHEW! - I really hope at least one or two of these recipes (if not all!) will work out in your particular type of breadmaker.

In reply to an earlier post on 2 Jun 2012 10:16:21 BDT
Well Suzy Suzysunshine7, I don't know what to say. I am overwhelmed that you should go to so much trouble for me. The thought of that lovely jam has my mouth watering.

I do have a set of stainless steel measuring cups because I used to use am amazing American cook book that was about3 inches thick. The cook book is long gone but the measuring cups go on.. If not, I can cedrtainly run to a new set!l Once again, thank you to you and all the other folk who have sent information.
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Discussion in:  cookery discussion forum
Participants:  9
Total posts:  29
Initial post:  30 May 2011
Latest post:  17 Mar 2014

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