Has anyone used this thermometer for Jelly making and were you successful???
48977
Yes, it works fine...this thermometer is great for high temperatures, but my preference is the total glass one as it is easier to clean. Hot water fixes it all but still like my old glass one better...If I break it will replace it with a glass one for jellies and hard candy. Hope this helps K
2076697
I did and it was super easy. Used Alton's recipe and baked at 300F in the oven, flipping half way through cooking. Want another one of these!
436031
Have not tried a liquid, but I've taken the probe out of meat after pulling it out of the oven and it actually descends and correctly registers down to room temp. You'd probably be better off with a unit designed for candymaking, but i do remember seeing reviews about using this product with liquids.And Enthusiasm is incorrect...this unit is for use in the oven. Instructions specifically say to only use as an instant read if using in a bbq or smoker.
4713
I use a 16 at. pressure scanner. You can make jelly in a regular pot or tomatoes, but that is about it. Buy a simple beginner's canning book for a complete list of what you need. Canning is only safe if you know what you are doing. I love this set and is cheaper than buying things separately so. It is excellent for beginners.
1742212
It didn't work for me at all with fudge or carmels. I got different readings, wildly different, depending on where I aimed it. It will not work at all as a candy thermometer, which is what I wanted it for.
302393
I don't think it would work for cooking jam. It works well for freezer jam, but it didn't set for jelly. I hope this helps.
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.
823500
We actually just used this on the grill last night and it worked perfectly! We didn't leave the themometer in the meat while it cooked, we just checked periodically when we knew the meat should be close to being done. Hope this helps!
864101
I gave this as a gift to new parents. However, the new mommy told me that her hubby was using it to read the temp of things all over the house. Not sure how accurate the readings are on these other surfaces. Can you contact the manufacturer just to be safe?
759498
Absolutely. Watch it for the freezing time as it won't take as long to set as the larger volume recipes. I want to echo Java Junkie...I've had mine over a year and I'm still tickled pink with it.
531212
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!
597166
A glass candy thermometer is what I had so I used this for my first batch of yogurt and it turned out well. Discovered that I had another thermometer - the metal probe type so I decided to use this along with my candy thermometer and noted that it was measuring the milk temperature lower than the strobe type, this is despite calibrating both thermometers in a glass of iced water. The candy thermometer had a reading of 180 degrees and the strobe thermometer read 200 degrees - sure the milk was frothing but not yet boiling. Anyway, I have used the candy thermometer for many of my batches and it has not failed me so far! A glass candy thermometer is what I had so I used this for my first batch of yogurt and it turned out well. Discovered that I had another thermometer - the metal probe type so I decided to use this along with my candy thermometer and noted that it was measuring the milk temperature lower than the strobe type, this is despite calibrating both thermometers in a glass of iced water. The candy thermometer had a reading of 180 degrees and the strobe thermometer read 200 degrees - sure the milk was frothing but not yet boiling. Anyway, I have used the candy thermometer for many of my batches and... » Read More A glass candy thermometer is what I had so I used this for my first batch of yogurt and it turned out well. Discovered that I had another thermometer - the metal probe type so I decided to use this along with my candy thermometer and noted that it was measuring the milk temperature lower than the strobe type, this is despite calibrating both thermometers in a glass of iced water. The candy thermometer had a reading of 180 degrees and the strobe thermometer read 200 degrees - sure the milk was frothing but not yet boiling. Anyway, I have used the candy thermometer for many of my batches and it has not failed me so far! « Show Less
61183
I am really unsure. The Jelly should not get warm so, you need to figure how to keep it chilled.
1130219
I've used it for making caramel multiple times. Most of the time when making caramel/cooked sugar, I don't have enough in the pot to be deep enough for a standard candy thermometer, but the thermapen only needs the very tip to be submerged to take an accurate reading, so it has worked for me. I will note that I usually have a time of it afterward getting the sugar off the probe, but I think this would be true for most thermometers
470812
I have been using this recipe for over a year. My family loves it. I buy strawberries, quarter them, freeze them, then make this recipe when I need Jelly. You can also refreeze the Jelly for future use if you make a big batch: http://www.myrecipes.com/recipe/frozen-strawberry-freezer-jam-10000001611828/
436033
Bet you're making yogurt! That's what I want it for, anyway. I had a thermometer almost identical to this one, and while the alarm would go off for the upper temp, it wouldn't go off when it reached the lower temp. Did you ever purchase this, Iris, and does it work for what you (I) want?
1741193
I suppose it depends on what you are making. I've used it to test the temperature of Hollandaise sauce and it worked fine for that purpose.