Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Jams and Chutneys => Topic started by: tyrella on July 24, 2010, 01:23:21 pm
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Can someone give me a recipe for raspberry jam please? I've searched all over and can't find one on the web. Thank you.
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tyrella, CarolynW has made raspberry jam - you'll find it here if you scroll down. http://www.forumthermomix.com/index.php?topic=427.45
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Welcome tyrella. Did you manage to find it and make it? Most jams are easy enough with just fruit/sugar/sometimes some lemon juice or apple and then cook on Varoma until thick enough
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Raspberry Jam.........................sounds delicious. Hope it went well.
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maybe look in the EDC p145 Strawberry Jam? should be fairly similar...
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I had success with the raspberry jam! 12 mins on speed/speed1/100 degrees using the Strawberry Jam recipe in Fast&Easy cookbook but using jam sugar and no lemon juice gave a perfect result. :)
I tried the same recipe using granulated sugar and lemon juice and ended up with raspberry sauce - very delicious and I'll use it, but not what I was aiming for!
N.B. I tried cooking the jam for longer using the regular sugar but this noticably affected the taste of the jam and gave it a darker colour, though I did achieve a good set. Using jam sugar preserved the fresh taste and gem-like colour of the fresh raspberries.
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Tyrella, I've made all sorts of jam by using jam sugar. It makes it so easy.
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This is probably a really stupid question - but what is jam sugar and how is it different from normal sugar? We have been using mostly organic raw sugar or rapadura sugar lately - can you make jam using that?
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Have a read of this KJH http://www.femail.com.au/strawberry-jam-csr.htm
You will find it right alongside the normal sugars in the supermarket.
Check out Quirky Jo's recipe here too http://quirkycooking.blogspot.com/search?q=jam
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KJH, not a silly question.!!! Jam sugar is white cane sugar with pectin added. It is expensive. You can use white sugar (buy when on special) and add pectin. Jam Setta is a good brand, from supermarkets. Some fruits have more acid than others and these need no or little pectin. You can save the skin and pips from apples, cook in a little water in TMX, strain, and add this to your fruit as it will contain pectin and help your jam set. When I make jam, I use 3/4 volume of sugar to fruit. All into TMX, cook for between 10 and 20 mins. Then test for setting on cold dish in freezer. If it wrinkles when pushed with finger, then it is set and can be bottled into STERILE jars. If it isn't set by 20 mins then I add a little Jam Setta, usually 1/4 to 1/2 a packet and cook for a further 5 mins. Raspberry jam usually requires no added pectin, so save your money. I sometimes cook an apple in the TMX, when soft zap it until smooth and then add Raspberries and sugar. The apple adds a little bulk and pectin to a rather expensive fruit. Some recipes call for lemon juice , this does a similar job as the pectin. Hope this helps.
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I use rapadura too, or honey, and cut the amount of sugar way down, so it needs agar-agar to set it. Only takes 8 minutes to make a batch this way! (see the link above that JD posted.) :)
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Thanks for all that information and advice JD, chookie and Jo! I have never made jam before, but we have raspberries growing in our backyard, and last summer we were picking 1-2kg every 2-3 days ;D ;D, so this summer I am planning on having a go at making some jam.
Another question though - how do you sterilise your jars before putting the jam into them??
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If you have a dishwasher, just wash them in there. Otherwise, hand wash in warm soapy water, rinse, and heat jars in the oven on a tray for about 10 minutes to kill any germs. Place hot jam into hot jars, so they don't crack.
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I sterilize my jars in the microwave. While the jam is cooking, wash jars in hot soapy water, rinse well, put 2/3 cm. water in jar, place metal lid on, DON'T TIGHTEN, put in microwave and set timer for 2 mins. Multiply the time by the number of jars. So 5 jars, all in at once= 10 mins. Take jars out with a cloth and empty out water. Stand on newspaper ready to fill. Any moisture in jars will evaporate as they cool. They will still be warm when jam is poured in. Yes you can put metal tops into microwave. They will not arc.
I keep all jars that have that small white ring inside the lid as these seal very well. I fill jars, put lid on immediately, screw on tight and turn upside down to make sure lid is sterilized.
I like Quirkycooking's method but in the Summer, when I make most of my jam, I don't want to light the oven and heat up the kitchen. This is also a good reason to make jam in the TMX in smaller quantities, and not on the stove top.
I have been meaning to describe how I bottle fruit in the microwave. This would be best supported by a series of photos. Not sure that I am up to doing this yet. May try under a separate heading as it is a very valuable way to bottle small quantities of fruit.
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Thanks for those hints - will definitely give the jam-making a go!
I made sweet chilli sauce today in the TMX and used the oven-heating method of sterilising the jars (we dont have a dishwasher as yet :'( :'() but will have one in the newly-renovated kitchen in about 6-8 months, so will try that method then
Thanks again for all hints and advice :D
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Chookie I would love to know how to bottle fruit using the microwave.
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Cookie I have taken photos of how to bottle fruit in the Microwave. I will also write instructions. A couple of small problems, 1. it is not completely relevant to TMX, although fruit can be cooked in TMX prior to bottling, and used in TMX recipes after bottled. 2. I am not very good with the computer and may have probs. Therefore I will try and put it on my blog and see how I go from there. You can access my blog by tapping on the sphere under my avatar.
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Thank you. I do peek at your blog quite frequently. :-*
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Cookie , I have done it, not very professional but it is there. Hope you enjoy it. When we have been on hols. and good cheap fruit has been available I have bought some and then gone to the OP shop and bought jars and preserved in the Microwave at the Motel. No stopping an enthusiastic cook. ;D ;D ;D
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There certainly is no stopping you Chookie, bet the store keepers love seeing you and DH roll into their towns for your little breaks - especially anyone who sells food :D What a great idea.
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JD, Ha Ha , you have my number.
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I love the series on your blog Chookie about bottling fruit.Very easy to follow, especially with the photos.I usually but my big glass jars out for the recycling once a month but no more,they will be kept in future. ;)
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Good on you CC, my friends keep theirs for me. I forgot to point out that there is no need for sugar.
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I can see that I am going to have to put a "jars and bottles wanted" notice on the board at the local supermarket/post office - with all the new ideas I am getting from this forum and your blog (jams, corn relish, homemade wocestershire sauce, homemade mustard, vanilla extract, bottling fruit etc etc), I am going to run out of jars really soon!
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KJH, what a good idea, never throw a good jar out.