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.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
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.
