Mummy's jam (traditional & Thermomix)
Breakfast Thermomix Sauces and Dips Afternoon Tea
Homemade jam is a delight!
Suivez-moi sur
Facebook pour des
recettes traditionelles et pour des
recettes et vidéos Thermomix sur
Instagram et
Youtube!
Ingrédients:
Préparation:
Blend the fruit with a hand blender in a saucepan to the desired consistency, either smooth or with chunks as desired, and heat.
Add the juice of one lemon to the fruit in the saucepan to bring out the fruit flavour and mix into the fruit along with the gelling agent.
Bring to the boil, stirring constantly. Be careful that it does not stick to the bottom.
In the meantime, prepare the jars (I sterilise them either in the dishwasher or in hot water for 10 minutes), put ¾ tbsp rum in the lid of each.
Add the sugar to the hot fruit and bring to the boil again, stirring constantly, for about 5 - 7 minutes. The longer it boils, the firmer the jam will be, so please don't leave it too long.
The jam starts to set when foam forms on the surface. Remove the foam with a ladle.
Pour into the prepared jars with a funnel and ladle, clean the rim if necessary and then tip the lid with the rum in it on top and seal well. Turn the jars upside down to make sure that all the air leaves the jar.
After about 5 minutes, turn them over again and let them cool. In my experience, these jams can be kept for up to a year.
Tip: you need the sugar to preserve the jam. With the gelling agent 2:1 you only need ½ as much sugar, if you want to use even less sugar you have to freeze the jam, because it is not really durable.
Bon Appetit!
Retour à l'aperçu