TEFAL Vitafruit MJ701134

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Summary

Control Panel

P1 Juice extraction

Describes the juice extraction program for making jellies.

P2 Vital programme

Describes the Vital program for jams low in sugar.

P3 Tradition programme

Describes the Tradition program for general jam making.

P4 Quick programme

Describes the Quick program for jam sugar with pectin.

Jam making techniques

Pectin content of fruit

Explains the importance of pectin in fruit for jam setting.

Making jam

Guidance on making jam using different programs and fruit types.

Sterilizing jars

Instructions on how to properly sterilize jars for preserves.

Storage

Guidelines for storing homemade jams and jellies for longevity.

Spring

Black cherry jam

Recipe for making black cherry jam using the Vitafruit Jam Maker.

Summer

Green gooseberry jam

Recipe for making green gooseberry jam with the Vitafruit Jam Maker.

Traditional Seville orange marmalade

Seville bitter orange marmalade (whole fruit method)

Seville orange shred marmalade (juice method)

Quick start guide to cooking preserves

The Vitafruit Jam & Marmalade Maker is a kitchen appliance designed to simplify the process of making homemade jams, jellies, marmalades, and chutneys. It eliminates the need for constant stirring or thermometers, as everything is done automatically. The device is capable of producing approximately 3 lb of preserves using around 1 kg of fruit.

Function Description:

The Vitafruit offers a variety of programs to cater to different types of preserves and preferences:

P1 Juice Extraction: This program steams fruit to extract juices, making it easy to prepare jellies without the need for a jelly bag.
P2 Vital Programme: Designed for making jams with lower sugar content.
P3 Tradition Programme: This program takes about 45 minutes and is suitable for general jam making, marmalades, and for fruits with high pectin content.
P4 Quick Programme: Used for making jams with jam sugar and added pectin, suitable for low or medium pectin fruits.
P5 Desserts (Entremets): This program is for making rice pudding and chutneys.
P6 Auto Clean: A convenient function that loosens any sticky residue, making the bowl easy to clean.

Usage Features:

Fruit Selection: It is recommended to select healthy fruits that are neither too ripe nor too green. Fruit should be prepared just before jam making to preserve taste and vitamins. Frozen fruit can be used, preferably defrosted first, which may increase cooking time by 5-10 minutes.
Pectin Content: The manual provides a guide to pectin levels in different fruits (low, medium, high) to help users choose the appropriate program or additives like jam sugar with pectin or lemon juice.
Jam Making: Jams can be made using the "Vital" (reduced sugar) or "Tradition" programs. The "Quick" program is suitable for low or medium pectin fruits. For very sharp fruits like raspberries or some gooseberries, the "Vital" program is not recommended as the jam may taste too tart.
Jelly Making: Juice is first extracted using the P1 program, then made into jelly using the "Vital" or "Tradition" programs. The "Quick" program is not recommended for jelly.
Marmalade Making: Due to the smaller capacity of the appliance, whole oranges or citrus fruits must be boiled in a separate pan first to soften the peel. The "Tradition" program is recommended for marmalade. Commercially prepared concentrated Seville bitter oranges can also be used.
Chutney Making: Chutneys are made from chopped fruit and vegetables cooked with vinegar, spices, and sugar using the P5 "Desserts" program.
Quantities: The maximum recommended fruit quantity is 1 kg to avoid overflows. The minimum is 500 g. Recipes for 1 kg of fruit can be halved, reducing cooking time by 5-10 minutes.
Sugar Types: White caster, granulated, or jam sugars can be used. Brown sugar, diet sugar, low-calorie sugar, or artificial sweeteners are not recommended.
Testing for a Set: A teaspoon of jam is placed on a cold saucer, allowed to cool, and then pushed with a fingertip. If the surface wrinkles, setting point is reached. Alternatively, drops from a wooden spoon should run together to form large flakes.
Filling Jars: Sterilized jars should be filled to within 3mm/1/8th of an inch of the top. Waxed circles and cellophane wrappers are used for sealing jam jars. Chutney jars do not need sterilization as vinegar acts as a preservative and should be covered with vinegar-proof lids.
Storage: Jams and jellies made with "Traditional" and "Quick" programs last about 1 year in a cool, dark, dry place. Those made with the "Vital" program, due to lower sugar content, keep for about 3-4 weeks and should be refrigerated and consumed within 1 week once opened.

Maintenance Features:

Sterilizing Jars: Glass jam jars should be washed in warm, soapy water, rinsed well, and placed in a cool oven (140°C/Fan oven 120°C/Gas mark 1) for 15-20 minutes.
Cleaning the Bowl: The "Auto Clean" function helps loosen sticky residue. After the program finishes, a washing-up brush can be used to remove any remaining residue, then rinse the bowl.
Cleaning the Drive Spindle: The drive spindle is not removable. If it becomes sticky, unplug the appliance and wipe it with a damp cloth.

Troubleshooting:

Incorrect Button Press: To clear the system, press the OK button for 3 seconds, then select the correct program.
Syrup Crystallization (Vital Program): Often due to forgetting to add lemon or lemon juice.
Paddle Not Turning: If the preparation is too stiff, the paddle may not turn initially but will start turning as the preparation softens during cooking.
Overflows (Juice Extraction): May indicate too much water in the bowl (do not add more than 750 ml). Regular stirring and pressing the fruit down during extraction can help prevent overflows.
Appliance Stops (Quick/Tradition Programs): May indicate forgotten water (approx. 200 ml) or too dry preparation, triggering safety mode.
White Frothy Scum: Normal for preserves. Skim off with a strainer after testing for a set, or stir in a knob of butter or a few drops of glycerine.
Runny Jam/Jelly: Jam cooked on the "Vital" program often has a softer set. Re-boiling will not help; use as a sauce instead.
Fruit/Peel Floating: Potted too soon. Allow to cool for 15 minutes, then stir well and pour into jars.
Bubbles in Jelly: Caused by leaving jelly too long before potting or not removing scum.
Mould on Surface: Often caused by unsterilized jars, storing in too warm a place, or potting while warm.
Fermented Jam: Caused by undercooked fruit, brown sugar, insufficient sugar, damaged/over-ripe fruit, or improper sealing. No solution for fermented jam.