Tag Archives: jam

Homemade: Mulberry Jam

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If you are lucky enough to have a mulberry tree in your backyard (or in my case, in my friend’s yard!) then take some time to make this scrumptious mulberry jam and preserve some of the lovely fruit. My friend, F, and I had a great morning making this mulberry jam – check out her Mulberry Mayhem on Tumblr if you need more mulberry recipe inspiration.

Second batch of mulberry jam in the TMX Cooked mulberry jam in TMX Mulberry Jam

Ingredients

 Makes 500-600g jam (1-2 jars worth)

  • 500-600g fresh mulberries
  • 300g sugar
  • 1 and 1/2 green apples, pips removed and sliced roughly with skin on

Thermomix Method

  1. Place all ingredients in TMX and cook on Varoma, 35 min, Sp 1 with simmering basket on top of lid instead of MC
  2. Check the consistency of the jam by placing a spoonful of jam on a cold plate; if it wrinkles when pushed the jam is ready
  3. If not cooked, cook on Varoma for a further 5 min, Sp 1 and check again. Repeat until desired consistency is reached
  4. Place MC in lid and blitz 10 sec, Sp 9
  5. Spoon into sterilised jars and seal while hot

Homemade: Best Strawberry Jam Ever

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I’ve tried making strawberry jam in the thermomix a few times now using the EDC recipe, but despite all my efforts and even adding extra cooking time, I don’t seem to be able to get a nice thick jam. I make a delicious strawberry sauce, but a very runny jam. Just recently my friend A mentioned she tried Tenina’s recipe for Strawberry and Vanilla Jam, and that it worked out perfectly. I tried it myself on the weekend and oh my goodness it was amazing. Thick, jammy jam, but not sickly sweet and very quick and easy to make. I made 3 batches and the recipe worked every time. I also did one batch and increased the ingredients and cooking time as below, plus a few tweaks to the method, and it still worked out beautifully. The original recipe makes about 600g of jam, and the revision below makes about 900g.

Ingredients

  • 600g strawberries (fresh or frozen)
  • 300g sugar
  • 1 and 1/2 green apples, pips removed and sliced with skin on
  • Vanilla seeds scraped from 1 vanilla bean

Method

  1. Place all ingredients in TMX and cook on Varoma, 55 min, Sp 1 with simmering basket on top of lid instead of MC
  2. Check the consistency of the jam by placing a spoonful of jam on a cold plate; if it wrinkles when pushed the jam is ready
  3. If not cooked, cook on Varoma for a further 10 min, Sp 1 and check again. Repeat until desired consistency is reached
  4. Place MC in lid and blitz 10 sec, Sp 9
  5. Spoon into sterilised jars and seal while hot

Sterilising Jars

Recycle used jars or buy new glass jars for your preserve. Wash the jars and lids thoroughly in hot soapy water, rinse well and air dry. Alternately wash them in the dishwasher. Then place clean jars on a clean tray in the oven at 100C and allow to dry out for 15 min. Pour hot jam into hot, sterilised jars and seal with lids immediately. As the jam and jar cools the lid will be pulled in to form a seal. The lid of the jar will ‘pop’ when opened. You can also purchase plastic film seals for your jars that go over the jar before the lid is put on. I’m sure you can buy them elsewhere but I get these ones from Coles ($1.83 for a 24 pack). They are handy if your jars have been reused numerous times and the lids are getting worn.