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Chutney in a Tefal Jam Maker
Tue 30-Aug-11
10:34 am
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mrsmortis

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Some of you may remember that I got a Tefal jam maker for Christmas. At the time I promised an update on how things were going once I really got into the preserving season. This is that update.

I have a deal with my mother that I make chutney and pickles not jam or jelly as that is her domain. So most of what I have learnt is in the chutney making arena.

 

1) I've yet to find a fruit or veg that can't be processed in the jam maker. The important thing is not to over fill. You need about 2.5kg of fruit or veg (no more). This makes about 4 1lb jars. I've found that this is about half most of my normal recipies.

2) You make chutney on setting 5 which is meant for rice pudding etc. and you need about a third of the normal cooking time.

3) The self clean function is wonderful and the self stirring and controlled heat mean that I have yet to burn anything to the bottom of the pan. My husband will tell you that this is a miracle.

All in all I like using it. It is easy to clean, can be left unsupervised as it isn't going to burn and I can process about the same amount in the time. Also I am going to be without a real kitchen for several weeks next month and I was worried that a lot of fruit was going to be wasted because I wasn't going to be able to process it. I think that problem is going to be solved with the jam maker which I can run on the dining room table and wash out in the bath.

Tue 30-Aug-11
10:36 am
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mrsmortis

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Oh and it also lets significantly less vinegary smells escape while cooking (maybe because the cooking time is shorter). This is considered a major plus by my husband.

Tue 30-Aug-11
10:48 am
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paperman
Saxmundham, Suffolk

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Many thanks this update, very encouraging.

I have a jam making setting on my bread machine but haven't used it yet for that (does a wonderful job for bread) and have been wondering whether to take the 'plunge' with it for jam etc..

I tend to use it just to the dough stage and then give it a final hand kneeding before loaves or rolls are put in the oven but for that too I agree with you the amount of mess and washing up is infinitesmal compared to the floury mess I used to create doing the whole job by hand.

Please keep us posted as to how all progresses, having been without my kitchen for about 3 weeks earlier this year whilst it was refitted you have my sympathy.

I have reached an age where my train of thought often leaves the station without me...

Tue 30-Aug-11
9:11 pm
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Terrier
York

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I like the idea, but capacity might be the issue, I usually make larger batches the same as you Mrsmortis.

Wed 31-Aug-11
11:55 am
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mrsmortis

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Because I only need to cook the chutney for an hour (plus about 20 mins warm up time) I'm actually not minding the lower volume. I'm getting through about the same volumes.

I suspect it's going to be brilliant for quince jelly and cheese. I'm going to steam juice the quince and see what I get. I've always done that in smaller batches anyway.

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