Strawberry Jam

Ingredients

• 300 g fresh strawberries, slightly under-ripe, hulled
• 300 g unrefined granulated sugar
• 30 g freshly squeezed lemon juice, from 1-2 lemons

Method

1. Rinse with water 2 x 250 ml clean glass jars and their lids, place jars upside down in Varoma dish with lids arranged around them, then cover with Varoma lid and set aside.
2. Coarsely chop strawberries 2 sec/speed 4.
3. Add sugar and lemon juice, set Varoma in position on TM lid, then cook 17 min/Varoma/speed 1/reverse.
4. Set Varoma aside on a plate then test jam for setting point: stand TM bowl on countertop and tip it so jam goes approximately halfway up shiny inside of TM bowl, then stand it up again – if jam liquid and a few strawberry pieces stick to TM bowl above the surface of the jam, it is at setting point (see gallery photos below). If jam is thin and runs cleanly down inside of TM bowl, cook again 2 min/Varoma/speed 1.
5. Carefully transfer glass jars and lids onto countertop, pour jam into jars and close with lids. Set aside overnight for jam to thicken and set.

Janie’s Tips

1. These quantities are perfect for making strawberry jam in your Thermomix – do not double this recipe in Thermomix as it may boil over.
2. Once opened, keep in fridge and use within 3 weeks.
3. Perfect in a Victoria sponge cake, stirred into yoghurt, or spread on top of buttered toast.
4. Warm strawberry jam is a lovely sauce for ice cream.
5. This recipe is gluten free (GF) – please read ingredient labels to ensure all your ingredients are gluten free.
6. This recipe is dairy free (DF) – please read ingredient labels to ensure all your ingredients are dairy free.
7. This recipe is vegetarian and vegan.