Welcome to the simple and delicious world of making Blueberry Jam with your Thermomix!
This delightful spread is not only a treat to your taste buds but also an easy recipe that brings the essence of fresh blueberries to your table.
Blueberry Jam is a thick, sweet preserve made from blueberries, sugar, and often a bit of lemon juice. The origins of blueberry jam trace back to the Native Americans, who preserved berries using honey or maple syrup. Today, it’s beloved worldwide, celebrated for its vibrant color and rich, fruity flavor.
Creating the perfect Blueberry Jam in your Thermomix is easier than you think. Follow these tips:
- Quality of Blueberries: Choose fresh, ripe blueberries for the best flavor and natural pectin content.
- Sugar Balance: Adjust the sugar according to the tartness of the berries. This balance is crucial for setting the jam.
- Consistency: Use the simmering basket instead of the measuring cup on the lid to allow evaporation and thus a thicker jam.
- Testing Doneness: Place a small amount of jam on a cold plate; if it wrinkles when pushed with a finger, it’s done.
Once you’ve mastered blueberry jam, try your hand at other varieties:
- Strawberry Jam
- Apricot Jam
- Cherry Jam
Each of these jams follows a similar process in the Thermomix, making jam-making an enjoyable and rewarding kitchen activity. Happy jamming!
I leave you with the recipe for the Thermomix mascarpone frosting.
See you for the next recipe!
Nea!
Thermomix Blueberry Jam
Ingredients
- 1 kg blueberries
- 1 lemon
- 250 gr sugar
Instructions
Wash the blueberries gently and put them in the bowl together with the lemon juice, cook with the basket placed on the lid instead of the measuring beaker: 20 min. 100° Reverse speed 1.
Now if you prefer, you can pass the mixture through a sieve to remove the seeds, but I didn't do it.
Add the sugar and cook constantly with the basket placed on the lid instead of the measuring beaker: 45 min. 100° Reverse speed 1.
Check the cooking by doing the saucer test and if necessary continue for a few minutes at Varoma temperature.
Pot in sterilized jars and pasteurize (how to do it, read here) for 30 minutes.
Store them away from light and moisture.
Once the jars are opened, they should be kept in the fridge… Buon appetito!
