Thermobexta’s Strawberry Vanilla Jam

StrawberryVan jamI came up with this after trying a few recipes for strawberry jam that were just too sweet for us. My recipe uses a small amount of sugar, as far as jam recipes go and has been very popular amongst my Facebook group members.

Makes 3-4 jars

1 apple,Β quartered and cored *see note under recipe
1kg strawberries, hulled (hulled weight)
300g coconut sugar or rapadura
1Β vanilla bean, quartered, or 1 heaped tsp vanilla powder

1. Place apple in mixer bowl. Blitz for 4 seconds/speed 6/MC on.

2. Add strawberries and sugar. Roughly chop for a few seconds/speed 4/MC on.

3. Add vanilla and cook for 45 minutes/steaming temperature/(or 115 for TM5 users)/speed 2/MC off, with the basket on top of the lid to prevent splatter. I have never made a batch of this jam that hasn’t been ready after 45 minutes. If you want to be sure the texture is to your liking, place a saucer into the freezer before you start cooking. When the 45 minutes is up, spoon a small amount of jam onto your cold saucer. It will set almost immediately to the consistency the jam will be at when it cools. If you want it thicker, cook for an additional 5-10 minutes.

4. Pour jam into sterilised jars and put the lids on immediately. Leave to cool completely, up the correct way – do not turn them upside down. Store in the pantry until opening, then in the fridge after opening.

Note
– The apple is in this recipe as the pectin it contains will set the jam – leave the skin on. Green apples contain more pectin than red apples, but both types contain enough pectin to do the job, so use whichever you have on hand.
– For the longest shelf life, water bathe your filled jars of jam. To do this, place them into a large stock pot, cover with water and bring to the boil. Boil for 15-20 minutes. Leave in the pot until the water cools, or remove them very carefully and leave to cool on your kitchen bench. Preserves will last like this for a very long time. If you choose to not water bathe them, they will be fine to keep sealed in the pantry for at least 9 months.

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38 thoughts on “Thermobexta’s Strawberry Vanilla Jam

  1. This was the first jam I made in my thermomix. I don’t think ill ever go looking for another jam recipe. This is the BEST JAM ever!!!!!

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  2. Just made 2 lots of 1kg last night and bottled and water bathed for Xmas gifts.. I checked it as 45mins with the plate and it was all set, nice and thick. I love this jam as it is not too sweet, it is just right. Thanks Bec for such a great recipe that sets every time I make it πŸ™‚

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  3. I had a massive fail with ‘another popular’ strawberry and vanilla one so I was so excited to read yours and try it. The directions are wonderfully detailed and easy to follow. Thank you for sharing your awesome recipe.

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  4. Just made the Strawberry Vanilla Jam and it’s to die for, I got 4 200ml jars and there all ready to be given for Christmas gifts. I love that I put all the ingredients in and walked away came back 45 mins later and your beautiful jam was ready to be put in sterilized jars. Thanks Bec for your awesome recipes 😊

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    1. I wouldn’t thaw them, just throw them in and get it cooking πŸ™‚ I have done this same recipe with frozen blueberries before without an issue and advised others to do with frozen strawberries and they haven’t had an issue either πŸ™‚

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  5. Just made this, my first jam, and the result itself is great. This is a really fantastic recipe, and I like that it included directions for sterilising the jars! However I have a piece of advice for other jam newbies: make sure you stick around and keep an eye on your jam as it cooks or you may find that the splatter clogs up the basket on top and then the jam bubbles up out of the bowl and all over the bench, so you come back to find your thermie sitting in a pool of jam which has gotten into all sorts of holes on the base which are difficult to get it out of. -_-;; But that’s no fault of the recipe at all, I think I might have just taken Rachel Iry’s comment above a bit too literally! (PS patience, cotton tips and toothpicks will be your friends for scraping and cleaning that jam out of hard to reach places!)

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  6. I have just jared up my first ever jam. I used left over christmas cherries, and the smell is devine. I just sampled the residue on the vanillapod and it is truly devine.

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  7. Oh my! The most amazing jam. Made two batches for Christmas presents. One strawberry, one cherry. Not too sweet but amazing taste. Highly recommend.

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  8. Wow again Bec Ive now adapted this to make plum jam and just finished making plum and port jam using the bases of this receipe Thank you once again love making jam now

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  9. Love this! My kids had one taste and were chasing me around the house for more! This is the only jam that I will gift to people and feed my children. Awesome work as always Bec.

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  10. I decided to try this recipe today for something different & wowee I’m glad I did! Definetly keeping this one! Thanks Bec!

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  11. Hi, I’d like to leave out the apple as I’m a fructose malabsorber. Any idea what the best replacement would be? A muslin bag of lemon seeds or jam setta perhaps?

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