As I mentioned in previous post, I always make jam using bread maker, so now, I will share in the followings :
It’s quite different to make jam between using bread maker and handmade, it’s taking longer time using bread maker, but you can do other things while making jam, it will automatically stop after 2 hours. Therefore, I prefer to use bread maker and wanna share my experience about this.
After you washed the fruit, cut into pieces that as smaller as possible, make it easy to cook, for example, if you cook blueberry jam, the blueberries cut it into 4 small pieces.
煮果醬需要糖，你可以用冰糖或蔗糖，但小編有個方程式，基本上100%可以做到的。 首先，把所切好的果子上磅，看看幾重，把重量除以2.8，就可以得出需要的糖份，但要注意，這個糖份是以白糖份量計算，如用冰糖或蔗糖，就要減5-10g (甜度個人喜歡）。
i.e. 300g果子 ： 300g/2.8 =107g白糖。
First, you need sugar, I prefer to use rock sugar or raw sugar, however, there’s a formula that until now still 100% work for me. After cut your fruit, scale it, then divided by 2.8, that’s you can calculated the sugar you need, however, this formula just use as granulated sugar, if you using rock sugar or raw sugar, better deduct 5-10g (depends of your favourite).
e.g. 300g fruit : 300g/2.8=107g (granulated sugar)
i.e. 300g果子 ： 300g/10.5=29g檸檬汁。
Afterwards, you also need lemon juice, for me, I’m using bottle one, because the acidity is higher, so the consistency of the jam is more constant; I have tried to use fresh lemon, however, it’s not enough acid to form the right consistency. On the other hand, the lemon juice also have to calculate you need, the formula should be the weight of the fruit divided by 10.5.
e.g. 300g fruit : 300g/10.5=29g lemon juice.
Finally, add all ingredients into bread pan (don’t forget to change the kneading blend), it will then automatically finish after 2 hours. Once it’s finished, put it immediately into a sealed jug, and put it into refrigerator when cold.