Forum Thermomix
Questions Doubts and Requests => Questions? Technical Issues? The Survival Guide => Topic started by: pippa on August 29, 2012, 12:41:34 am
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The first thing that I never make is jam/marmalade. I made one batch of marmalade in the TMX and the citrus was too bitty and it was runny. :P I now just make it in my breadmaker (which has a jam setting). I also use Jamsetta every time as I am too scared to just trust the natural pectin in the fruit. Can you convince me/tell me how to make a great marmalade in the TMX. Links, tips, tricks all gratefully accepted
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first thing you do then is ditch that recipe that you used. Make some from the EDC, or choose a recipe from this forum. Don't be scared - be challenged!
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I've only ever made marmalade once and it was a spur of the moment thing when i had a glut of oranges i got cheap. The recipe from here that has carrots in it turned out perfectly and my Dad who is a big marmalade snob loved it. I might even make him some for fathers day.
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I've only ever made marmalade once and it was a spur of the moment thing when i had a glut of oranges i got cheap. The recipe from here that has carrots in it turned out perfectly and my Dad who is a big marmalade snob loved it. I might even make him some for fathers day.
Wonder, that is my recipe. great isn't it. Judy subs the lemons with oranges. this recipe was converted to TMX from one I had been making for years. It was first published by the Dept. of Agriculture in Vic. Pippa, give it a try.
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Hi Pippa, I've found the answer is "temperature". Get yourself a digital thermometer and make sure the temperature of your jam gets up to at least 104°C/220°F or 105°C/222°F for a firmer set (i,e. about 4°C/8°F above boiling point) and you should get a great set. However your elevation above sea level will make a difference - the higher you are, the lower is the setting point. As a rough guide you can use the following:
- 104°C/220°F from sea level up to 1,000 feet
- 102°C/216°F up to 2,000 feet
- 101°C/214°F up to 3,000 feet
- 100°C/212°F up to 4,000 feet
- 99°C/211°F up to 5,000 feet
I saw a great tip for the Thermomix (might have been on this forum) - drill a small hole in the flat bit of your spatula big enough to push your thermometer probe through and then use elastic bands to hold the probe to the handle so the tip of the probe lies alongside the blade of the spatula. Now you can easliy test the temperature of your jam as it's mixiing without fear of the probe contacting the moving blades - neat :D
Also, some fruits are lower in pectin (e.g. apricots and strawberries) so the set will naturally be softer. If you like a firmer set then you will have to add extra pectin in some form - jamsetta or else some high pectin fruit (e.g. citrus).
Persevere with making james and chutneys - it's very rewarding and great for using up excess fruit and making delicious prezzies. HAVE FUN ;D
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I saw a great tip for the Thermomix (might have been on this forum) - drill a small hole in the flat bit of your spatula big enough to push your thermometer probe through and then use elastic bands to hold the probe to the handle so the tip of the probe lies alongside the blade of the spatula. Now you can easliy test the temperature of your jam as it's mixiing without fear of the probe contacting the moving blades - neat :D
think that was andies off memory
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Ok - thanks for those tips. I will try them next time I am ready to make marmalade. It was the EDC recipe that didn't work, so will try the alternative posted by achookwoman. The other issue with the EDC recipe was that the citrus was just all cut into little chinks, not nice thin slices or grated. I haven't looked at your recipe achookwoman, but does it use the TMX to cut up the citrus or do you do that by hand?
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here's chookies recipe (http://www.forumthermomix.com/index.php?action=printpage;topic=2349.0)
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Thanks CP. Pippa, no way will the TMX slice fruit in thin strips. But you can control the size of the chunks by the time and speed you use
Yes it was Andy who posted the info .
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ACW i made jam a few days ago and its really thick any way to thin it down ?
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Uni when I end up with thick jam I either use it with cheese (like quince paste) or just slice it to put on my bread. Sorry that isn't really much help for you.
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Uni, you can thin it down by putting back in the TMX with a bit of water, reheat it for about 10 mins. How much water will depend on how thick it is.
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Thanks for that Chookie.
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I make jam from the EDC book with no worries at all.
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Pippa, no way will the TMX slice fruit in thin strips. But you can control the size of the chunks by the time and speed you use.
Sorry - did realise that, but my marmalade either had chunks too big or too small. I was more wondering if there was some secret to getting "right-sized" chinks whatever they are ??? I think I will slice by hand and make the next batch of marmalade in the TMX that way.
Thanks for all the advice