Hello fellow Thermomix devotees - I am new to the world of thermomixing but am enjoying myself enormously. I try and incorporate the Thermomix in my weekly cooking and try to do something different each week with varying degrees of success but still plenty of fun! Am enjoying the sharing of recipes and all the advice so thank you

Does anyone have any suggestions for the problem of jams and chutneys not thickening. This has happened both with my fig jam and mango chutney. I have used reverse speed soft instead of simply speed 1 to try and maintain the integrity of the fruit pieces  but I wonder if this has slowed the boiling and therefore the evaporation rate.and then the fruit pieces didn't retain their shape anyway!  Also should I keep the MC on for the whole time? Generally with traditional cooking of jams etc the lid would be off the saucepan. The last few times I have made lemon curd it has been a bit runny too but I wonder if that could be because of the size of the eggs?
Many thanks for any help I have had my Thermomix since about September and love it