Strawberry Jam 手工草莓果酱

手工草莓果酱

Ingredient

790g Strawberry

400g Fine sugar (vanilla infused)

20g Lemon juice

5g Lemon zest

1no Vanilla bean

Method

1. Place all ingredients in pot, cover lid, place simmering basket on top of lid.

2. Set 40min/ V/ Sp1

3. Reverse blade when 30min left in the event you wish to have strawberry chunks in jam (optional)

4. Check consistency of the jam

5. Cook 5min more to get a thicker jam (optional)

Note

Assemble veroma set during cooking if the amount of bubbling liquid is alot.

For washing strawberry with Thermomix, warm water to 50°C, add a drop of baby fruit cleaning liquid, put in strawberry to simmering basket, process for 5min/ 50°C/ sp5.

Check consistency of strawberry jam by drawing a line over the spatula, if the line stays clear meaning the consistensy is just right. Please note that jam will become less runny when cool down to room temperature.

Sterilize glass jar and lid, dry with paper towel. After filled, cover the lid, turn to tighten well, place the jar in hot water, sterilize the outside by pouring hot water over the jar of strawberry jam. Let cool to room temperate before storing it in fridge for longer shelf life.

For making strawberry jam the conventional way, please click HERE.