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.
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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!
- 400 Grams strawberries (fresh or frozen)
- 200 Grams sugar
- 1 green apple, sliced with skin on
- 1 vanilla bean, cut into pieces
Place all ingredients into Thermomix 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).
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.)
Pour into sterilised jar and allow to cool before serving.