Cooking homemade jam with your Thermomix® is not only a great treat for yourself, but it's also a great pantry staple. A pot of your own fruity preserve will always beat shop-bought and make for a tasty sweet condiment.
To make your own jam, all you need is fruit, lemon juice and sugar. How you choose to flavour your jam is up to you. Make the most of beautiful, seasonal berries with a pot of our classic Raspberry Jam, delicious to spread on freshly baked scones. Or, be a little more adventurous by mixing your fruits, as we have in our Apple and Kiwi Jam, the perfect accompaniment to hot buttered toast.
Fresh is best
Fresh, slightly unripe fruit always works best when making jam. Squishy, overripe fruit loses a lot of its acidity, which is essential for making sure your preserve sets properly.
Beware of pectin!
Pectin is something that occurs naturally in certain fruits, such as blackcurrants, apples, cherries, and cranberries. By adding sugar when heating the fruit, it will help your jam to thicken. If you’re using fruits with low levels of pectin, such as pears, you may need to add extra pectin to your mixture.
Which type of sugar should I use?
Opinions differ when it comes to the best sugar to use for homemade jam. It depends very much on the fruit you have chosen to use. Some sugars contain pectin, others don’t. Try to achieve a pectin balance with your fruit and sugar to make sure your jam has a perfectly spreadable texture.
• Jam sugar (includes pectin): this has larger crystals, which gives the jam a clearer consistency. A downside is that it can be pricey compared to standard granulated sugar.
• Preserving sugar: this is what we recommend if you’re using fruits with higher levels of pectin. This sugar dissolves slowly when cooked and will help your jam to set.
•Granulated sugar: this works best with high-pectin fruits, such as cherries, strawberries and grapes. It’s cheaper than the other options, but your jam may be slightly runnier than if using preserving or jam sugar.
• Caster sugar: the grains in caster sugar are smaller, which means they dissolve quicker which could result in burning your jam. Although it’s fine for homemade jams and preserves, your end product may be cloudy!
•Sugar-free (and guilt-free): The best thing about homemade food, is that you have the final say on what goes in it. If you’d prefer a sugar-free jam, opt to use fruit juice or sweeteners.
Always use sterilised jars
Add a touch of sparkle to your tasty treats by preserving them in crystal clean containers so your jams and preserves will stay fresher for longer. Once sterilised, you can decorate your jam jars with ribbons, a pretty fabric top, or personalised labels.
