Has anyone tried making jam with this? Have you had any issues with crystallization?
1444975
I have used it to make Slim Belly Jelly a recipe in my Trim Healthy Mama book which uses glucomannan as a thickener. But I have not tried it with Sure-Jell. I have not had issues with crystallization. My recipe is a cooked recipe.
1341232
I haven't noticed it forming any ice crystals, and I've used it about 10 times.You can't control the speed of the paddle - I've been happier when I've started with a cold mixture, than with room temperture ingredients.
1799230
I'm sorry, I've never tried and I'm just a beginner to making jams and jellies. I believe their website is an excellent source for questions and answers.
1705918
I have never had a problem with "mixing" it, although I've only done it in a blender with fruits, and not just shaken it up manually. The taste is fine. Sorry but I did not read any of the reviews you refer to. Vanilla is an option if you're concerned about liking the unflavored one.
352913
I don't really know, because there is no recipes w/the Jam & Jelly Maker, but I would just play w/the pectin and try it out. If it works let us know. Oh, the other thing is that I just thought of, you could call the company to get their answer to the question! Sorry I couldn't be more help.
1570920
aaagh!!!! do not try!!! although i am probably too late!! i have tried this and all it does is jam!!!!!! i had to take it apart!!!!!!! please do NOT try.
550926
Although you can use it for jams, I would not recommend it. I believe the texture it produces to be more suited toward pie filling. I would recommend using pectin for jam if you feeling you need something that produces very "set up" jam. Usually, I rely on the natural pectins from the fruit to produce a desirable jam consistency.
771692
No I haven't tried. I tried cornbread. It came out okay. Just remember to use 3/4 c of Multi blend per 1 c of flour.
2015310
I've not used mine in a couple of years, but the bowls have been in the garage freezer non-stop. Today I used it to make Scharffenberger chocolate sorbet. I made the mixture last night and chilled as directed. This morning I used the machine as directed. It NEVER froze, just got to a slurpee consistency. Now it's back in the garage freezer firming up for tonight. I found that you may have to do it a day in advance to be sure it's in the best form for serving. I agree about the vanilla getting grainy. It did with me too. I also have Wms Sonoma's Ice Cream book. It's a good one and I love the grapefruit granita recipe, despite the mess that it makes on my floor! Dang these narrow side by side freezers! I've not used mine in a couple of years, but the bowls have been in the garage freezer non-stop. Today I used it to make Scharffenberger chocolate sorbet. I made the mixture last night and chilled as directed. This morning I used the machine as directed. It NEVER froze, just got to a slurpee consistency. Now it's back in the garage freezer firming up for tonight. I found that you may have to do it a day in advance to be sure it's in the best form for serving. I agree about the vanilla getting grainy. It did with me too. I also have Wms Sonoma's Ice Cream book. It's a good one... » Read More I've not used mine in a couple of years, but the bowls have been in the garage freezer non-stop. Today I used it to make Scharffenberger chocolate sorbet. I made the mixture last night and chilled as directed. This morning I used the machine as directed. It NEVER froze, just got to a slurpee consistency. Now it's back in the garage freezer firming up for tonight. I found that you may have to do it a day in advance to be sure it's in the best form for serving. I agree about the vanilla getting grainy. It did with me too. I also have Wms Sonoma's Ice Cream book. It's a good one and I love the grapefruit granita recipe, despite the mess that it makes on my floor! Dang these narrow side by side freezers! « Show Less
1657939
I have not had any problems. It shoots well. It breaks bare skin. Never had a jam. I have just used it for shooting targets. No turnaments. Hope that helps.
531207
Yes, it worked very well on mine! The only drawback I saw to it was the Finnish to English translation was a bit off and it there were some confusing directions. But, I love it. I made tons of crab apple juice with it for jelly. I filled the water bath/stock pot (bottom portion) almost to the top with water and let it come to a boil. I then left it on high to medium high and the juice just kept coming! I set a bowl on a chair by my stove and just let the juice run into it. I also poured the first batch of juice back into the fruit, as the book recommends, to break up the fruit a bit. I love my steamer! Made beautiful thick concentrated clear juice. Any other questions, just ask! Yes, it worked very well on mine! The only drawback I saw to it was the Finnish to English translation was a bit off and it there were some confusing directions. But, I love it. I made tons of crab apple juice with it for jelly. I filled the water bath/stock pot (bottom portion) almost to the top with water and let it come to a boil. I then left it on high to medium high and the juice just kept coming! I set a bowl on a chair by my stove and just let the juice run into it. I also poured the first batch of juice back into the fruit, as the book recommends, to break up the fruit a bit. I love... » Read More Yes, it worked very well on mine! The only drawback I saw to it was the Finnish to English translation was a bit off and it there were some confusing directions. But, I love it. I made tons of crab apple juice with it for jelly. I filled the water bath/stock pot (bottom portion) almost to the top with water and let it come to a boil. I then left it on high to medium high and the juice just kept coming! I set a bowl on a chair by my stove and just let the juice run into it. I also poured the first batch of juice back into the fruit, as the book recommends, to break up the fruit a bit. I love my steamer! Made beautiful thick concentrated clear juice. Any other questions, just ask! « Show Less
1759197
This depends on how you normally prepare you freezer jam. If you do it the traditional way, by preparing your jam on the stove and then simply freezing instead of canning, this can be used for freezer jam. If you're used to using some of the newer "no cook" gelling agents marketed just for freezer and refrigerator jam, this pectin won't work without changing your process. Traditional pectin requires cooking to develop its gelling capabilities.
550932
The advantage I see to this recipe for jam made with Clear Jel is that it is lower in sugar than normal jam. Of course that also means that it is going to spoil fast. But it is still going to be goopy rather than jam-like or jelly-like. If low sugar is what you are after, try no-sugar pectin. You can usually find it at supermarkets, but it is also here on Amazon.com. Do a search on "no sugar pectin" and you will come up with a number of good products.
1854567
I've used it for regular jam regardless of expiration date and it's always been great. Freezer jam should be easier to set.
1953176
Yes! I've canned jam with it the past two years! I love it and the fact that I use only 1/2 cup honey per batch and it's still great!
233181
I believe the clear jel is used for thickening when making jams...it is like cornstarch...I use sure-jell also because it has less or no sugar and I'm using it for my arthritis - not to make jam. Also make sure the juice you mix it with does not contain added vitamin c --I read something about the preservatives used in the jell when combined with that vitamin are not good for you (carcinogen?)...but do your own due diligence. People also mix it with grape or pomegranate juice for "best results" ...I use dark cherry - all natural. Good luck.
76089
We tried making almond butter with this blender and were not successful. It's partially our fault for thinking that if you soak the nuts for a few hours it would help blended them up faster. We have not tried since then. I know this does not necessarily answer your question but thought I would share my experience.