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Thread: Bread Machine Second Career page

  1. #1
    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
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    Bread Machine Second Career

    Primal Fuel
    Wondering what to do with your poor bread machine that has seen no action since going Primal all those moons ago?

    Now you can resurrect it and give it another job.

    apparently it makes JAM
    Homemade Jam&8230;from a Bread Machine?! | The Daily Dish - StumbleUpon

    Found the link on FB this morning. Kinda cool. Don't care much for jam/jelly, but thought I'd share in case someone else does
    --Trish (Bork)
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    Nion's Avatar
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    Interesting :P
    I'm a paleo foodie, come check out my recipes: http://strangekitty.ca/

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    I used mine a few times to make jam, but since I don't eat much of it, it wasn't worth it. I gave my bread machine to a friend who wants to make healthier breads for her kids. Of course, at the same time I gave her a gift of the Primal Blueprint

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    Jam ---- Sugar??!!

  5. #5
    Dr. Bork Bork's Avatar
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    Stevia :P
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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    I do a LOT of canning, it's one of my favorite past-times. There is ZERO need for added sugar to jam other than to help commercial pectin set. I use natural pectin (from apple peels/cores) and never need to add any additional sugar. It's the acid in the jam that preserves it, not the sugar. Which is why low-acid foods must be pressure-canned.

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    tamo42's Avatar
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    I'm guessing that even no-added sugar jams would still be extremely high in sugar content from the fruit.
    http://www.theprimalprepper.com - preparing for life's worst while living for the best

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    Dr. Bork Bork's Avatar
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    Quote Originally Posted by Rapunzel View Post
    I do a LOT of canning, it's one of my favorite past-times. There is ZERO need for added sugar to jam other than to help commercial pectin set. I use natural pectin (from apple peels/cores) and never need to add any additional sugar. It's the acid in the jam that preserves it, not the sugar. Which is why low-acid foods must be pressure-canned.
    I learned something new today. THANKS! : )
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

  10. #10
    Rapunzel's Avatar
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    Quote Originally Posted by tamo42 View Post
    I'm guessing that even no-added sugar jams would still be extremely high in sugar content from the fruit.
    It is....but I don't really see jam as a food group, but rather as a treat....soooooo...it's something I don't mind indulging in every now and again (and if you've never had super thin sliced home-roasted beef with cranberry pinot noir jam....you haven't lived).

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