OK, I admit it. I was craving jam. Specifically raspberry jam. But raspberries are SO expensive right now and although I had a gorgeous bag of beautiful frozen raspberries, I couldn’t bear to use them for jam as they were too pretty, so I dug around in the depths of the freezer and found another half bag of frozen berries and this is the result. Delicious. OF course one thing led to another and before I knew it I was whipping up a batch of the Soda Cream scones from Keeping it Simple, which are truly the best scones and made in next to no time. So go get the book, if you don’t have it already and make the scones AND the jam. Cue the clotted cream. (Hold that thought, I am onto making my own clotted cream...link will appear here once I have it sorted.)
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 350 Grams mixed berries, fresh or frozen
- 150 Grams golden caster sugar
- 1 lemon, zest and juice
Place all ingredients into Thermomix bowl and cook 40-50 min/105°C/Reverse/speed 1/MC off. Use the simmering basket to cover the whole in the lid to prevent spatter. If the temperature is not registering at 105°C or above, keep cooking until it does. This is essential as 105°C is the setting point for berry jam.
Test for doneness by putting a teaspoon of jam onto a cold ceramic plate, if it wrinkles when you push it, you are done. If not, add cooking time in 10 minute increments until the jam is ‘set’. This can vary depending on fruit, acidity of lemon and amount of sugar used, so it is a trial and error process. The end result is pretty delicious though. (Patience can be a virtue.)
If you have a TM31 you cannot set the temp to 105°C. But you can go to Varoma and cook it for 30 minutes, then do the wrinkle test. Proceed with more cooking time if you need.