Somewhere between my life as a Thermomix Recipe Developer and my new life as a Domestic Diva, I found out that I cannot get excited about a bought jar of jam. This recipe is pretty quick, not the thickest jam ever, but add some fresh bread slathered in butter and you really are talking my language.
You can also use this recipe in Jam Popovers, with scones or as pancake or ice cream topping.
Are you following us on Instagram, Facebook, Pinterest and Twitter?
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our newest course, The Whole Scoop Ice Cream course is churning now!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Need
- 400 Grams frozen blueberries
- 50 Grams Raw Caster Sugar BUY
- 1 Teaspoon Vanilla Bean Paste BUY
Do
- 1
Place blueberries and sugar into Thermomix bowl and cook 20 min/80°C/Reverse/speed soft.
- 2
Cook 10 min/100°C/Reverse/speed soft/MC off.
- 3
Add vanilla bean paste and stir through 3 sec/Reverse/speed soft.
- 4
Pour into sterilised jars and seal. Jam will thicken as it cools.
