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Raspberry Jam


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Ingredients

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Raspberry Jam

  • 500 grams Fresh Raspberries
  • 375 grams castor sugar
  • 1-2 tablespoons lemon juice
  • Glass Jam jars & lids
  • 6
  • 7
    Preparation
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    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
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Recipe's preparation

  1.  

    Rinse raspberries in water & drain well, shaking off water. You can use your

    basket for this.

    Weigh raspberries into TM bowl. Mix for 5 seconds on speed 5 with MC on.

    Cook 5 minutes at 100 degrees speed 1 with MC off. Weigh sugar into TM

    bowl & add lemon juice if using. Mix sugar into fruit for 4-5 seconds speed

    2-3 until combined. Cook at Varoma temperature speed spoon soft – speed

    1 for approx 15 to 20 minutes until setting point is reached.

    You can place your rice basket on top of lid to prevent “spitting”, whilst

    still allowing steam to escape.

    If foam forms on the top, whilst cooking, which it often does, stop TM

    and remove foam with silicone spoon. Foam usually appears about 5-

    10 mins into cooking time. Continue cooking after removing foam.

    Setting point is tested by placing quarter of a teaspoon of jam onto

    a cold plate(from freezer), return to freezer for a couple of minutes

    to cool down, slide finger into jam to see if it “wrinkles”-this is set.

    You can also see if jam is set by leaving lid off TM bowl, cool jam for

    few minutes. A jell layer will be visible on the top of the jam when

    you tilt the bowl, if it is set.

    If jam hasn’t set, continue cooking at Varoma temperature until

    settling point is reached.

    Cool jam for 5 minutes before bottling into clean warm jars. I

    pour straight into the jars from my TM bowl, using a spatula to

    guide the jam into any smaller necked jars.

    Place hot lids onto jars immediately & seal tightly. Invert jars

    onto their lids for a minute, then place upright to cool.

    Label & store in cool place in pantry. Jam should keep for 1-2 years.

     

    Variation : Add vanilla bean paste in final minutes of cooking,

    for a more exotic flavour.

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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • One word comes out when ever anyone tastes it...

    Submitted by LynneDavison on 4. November 2017 - 01:09.

    One word comes out when ever anyone tastes it YUM!!!

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  • Kiwikaren, on masterchef the

    Submitted by MB54 on 5. September 2013 - 17:42.

    Kiwikaren, on masterchef the other day they used 1kg frozen raspberries to 1 kg sugar, and then I guess just  follow the TM method, Cooking 1

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  • Can you use frozen

    Submitted by kiwikaren on 27. May 2013 - 18:19.

    Can you use frozen raspberries??

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