Raspberry Jam has to be a favourite and for some reason it has taken us this long to get our recipe up here! But it was worth the wait. As we are doing so much amazing bread these days, the perfect accompaniment has to be the perfect jam, and this is it.
For those in the know, raspberry jam will set at 105°C and so if you have a Thermomix 5 or Thermomix 6 you will be able to know exactly when that temperature has been achieved. Having said that, we have basically figured it out for you here with a cooking time that is accurate if using frozen raspberries. However if you use fresh raspberries, timing may vary.
So get your sourdough sorted, your butter softened because your raspberry jam game is strong! Very.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
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 Raspberries (we used frozen)
- 200 Grams sugar
- 1 green apple, sliced with skin on
- 1 Tablespoon Vanilla Bean Paste BUY
Place all ingredients into Thermomix bowl and cook 25-35 min/Varoma/speed 1 with simmering basket or spatter guard on top of lid in place of the MC (If you used fresh raspberries, cooking time will vary).
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 a further 5 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.
Pour into sterilised jar and allow to cool before serving.