Strawberry Vanilla Jam

1 large jar
by Tenina Holder

Well this is a quickie…post that is, not recipe! Yesterday I woke up to a jam free fridge and cupboard so made some of this and the fragrance was entrancing! So I 'instagramed' it and voila, it appeared on Facebook and then of course everyone wanted the recipe….not that hard to figure out…but here you go! I added the apple for pectin content and it has set quite well. Strawberries usually need a little something in order to set. I did not remove the vanilla bean and the apple just disintegrated completely and was not recognizable at all. Try it with scones and of course lashings of cream, on toast, on a sponge roll, as a topping for ice cream, in a milk shake or smoothie…oh the possibilities.

Need

  • 400 g strawberries (fresh or frozen)
  • 200 g sugar
  • 1 green apple, sliced with skin on
  • 1 Vanilla - Beans vanilla bean, cut into pieces BUY

Do

1  

Place all ingredients into TM bowl and cook 25-35 min/Varoma/speed 1 with simmering basket on top of lid in place of the MC (cooking time will vary depending on whether you are using fresh or frozen strawberries).

2  

Check the consistency of the jam by placing a spoonful onto a cold plate. If it wrinkles up when pushed, the jam is ready. If not, cook 10 min/Varoma/speed 1 at a time and check after each time period, up to 30 minutes more, until it has reached the consistency that you like. (This is an edit; please see comments below.)

3  

Pour into sterilised jar and allow to cool before serving.

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