John Myers
Plum Jam with Thermomix
The perfect plum jam with thermomix recipe with a picture and simple step-by-step instructions.
Upon need:
- 1 tbsp Lemon juice
- 1 tbsp Spice mixture, e.g. cinnamon, cloves, ginger, cardamom, vanilla
- 1 tbsp Apple Cider Vinegar
- 100 g Raw cane sugar as required
- Briefly chop the plums in a mixing bowl. Cook on Varoma, level 3, for 20 minutes, removing the measuring beaker (if necessary, put the cooking sieve on top and possibly insert a Zewa to prevent it from splattering). Then puree. This allows moisture and steam to escape, for the later pulp.
- Now the remaining ingredients are added, without adding any sugar, as the plums are already sweet enough. But you can decide individually. Again, without the measuring beaker and with a sieve, simmer on Varoma level 3 for approx. 18 – 20 minutes. In between, however, check back from time to time, as the water content of the plums is often quite different.
- Pour the puree into jam jars and turn them upside down for a few minutes. With larger quantities of plums, however, do not add more than 1 kg at a time. The shelf life is similar to that of jam. I prefer to store my glasses in the freezer, because I wg. I am not entirely sure about the shelf life of the missing sugar. In addition, the color is nicely preserved. The purpose of the vinegar is to dissolve the plum peel.
Facebook Comments