Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Strawberry Jam

Posted by Bee & John on November 28, 2010 at 6:12 AM

I went to find my earlier post on Strawberry Jam to add a lesson learnt (the hard way, today) and I realised I hadn't actually PUT strawberry jam here!


Well!  take some strawberries, sugar and a touch of lemon... set going and go and have a cuppa.  When it beeps, you have strawberry jam.  That's it.  and it is SOOOOOooooo nice!


No reason why this wouldn't work with any fruit.... I just like strawberry jam so that is what I make :)


HINT: just add 1/2 a peeled lemon in instead of juice and zest


LESSON: do NOT double the recipe.  Major bubble over thing happening.  Jam making easy.... cleaning up afterwards, both priceless AND time consuming!  The jam that is left is still great tho!

Categories: Basics, Easy Specialties

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3 Comments

Reply Bee
4:53 AM on February 7, 2016 
Hi Allie, yes the jam should thicken up.... But try a few drops on a cold plate and it'll show you how it would set. Every batch of jam is different.... Fresher and slightly unripe strawberries would actually make thicker jam than overripe ones. If too thin for your tastes, cook a few minutes more on varoma with the simmer basket on top instead of the MC :-) (to let it reduce down).
Not the end of the world if your jam is runny.... Even better over icecream as it's more like a strawberry sauce :-D
Allie Lee says...
Does the jam thicken up once it cools down? Looking very runny.
Reply Allie Lee
1:26 AM on February 7, 2016 
Hi Bee
Woolies @ Northgate had strawberries for $1 a punnet. STRAWBERRY JAM! Ok, so I'm not experienced here, but brave enough to give it a go. Also bought some jam sugar as well (which was dearer than the strawberries!) I've read up on your jar advice, but Plasdene not open today, and I'm working all week, so have to make today. Found some jars and sterilised in the Varoma basket like you said. I also found some transparent perserve covers/rubber bans etc. All good. Does the jam thicken up once it cools down? Looking very runny.
Reply JK
6:38 AM on September 11, 2012 
Hi Bree - do you have a recipe for your strawberry jam, especially quantity, ratio of berries to sugar and cooking times/temps - some people finish off on Veroma -your guidance would be appreciated. Janine