I love a good homemade jam and I love the fact that with the Thermomix you can whip up jam and only have a small amount. The usual jam making process can be arduous and take up the entire kitchen for days. Not with this recipe. You may in fact wish there was more! Don't double the recipe, having said that. It is just problematic. The setting temperature for raspberry jam is 107°C, thus the 105 temp note. If you have a TM31 you can cook on Varoma, and use a thermometer as the timing gets close to check, or just use the cold plate trick. You will know if it is going to set or not.
Cue the toaster!
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 sort out your pantry and fridge and is ready for your shelfies now! 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
- 350 Grams fresh or frozen raspberries
- 150 Grams raw caster sugar BUY
- 1 lemon, zest and juice
Do
- 1
Place all ingredients into the Thermomix bowl and cook 105°C/speed 1 until temperature is reached. You can look at the dial to see this. It will probably take around 20 minutes, but will depend on the raspberries.
- 2
In the meantime, sterilize 2-3 glass jars with hot water or place into 180°C oven for at least 10 minutes. Longer is OK.
- 3
Decant jam into jars immedietly. seal and cool. Refrigerate until use
- 4
You should be happy with consistency when the jam is dropped onto a cold plate. It should set almost immediately and wrinkle a little when pushed…a lot like me really! It make take a couple of turns to get it right.
