Strawberry Jam is one of the easiest things you will ever make in your Thermal cooking device, actually, jam, in general, is one of the easiest things to make.

My whole family just love Strawberry Jam, so everyone was pretty impressed when I made a batch.  Here in Tassie, we grow strawberries in our garden, and in summer we have bowls full of them.  I hate to waste, so making jam seemed like the perfect solution.

Related recipe: vanilla bean paste

Tip: In this recipe, you could also use white or raw sugar instead of rapadura sugar.

 

February 20, 2018
  • 5m
  • 20m
  • 27m
  • 1

Ingredients

  • sterilised glass jars (depends on size of jar or jars)
  • 250 g strawberries
  • 120 g rapadura sugar
  • 2 tsp. vanilla bean paste

Instructions

Thermal Cooking Method

  1. To sterilise your jars, wash jars in very hot, soapy water. Place jars on a flat baking tray into a cold oven. Turn oven to 50°C and allow jars to dry and sterilise.
  2. Place all ingredients into your mixing jug, cook for 20 minutes/steaming temp/speed 1/MC off/simmering basket on. This helps reduce splatter.
  3. Pour immediately into warmed jars and seal.
  4. Once you have opened a jar, store in the fridge. Unopened jars should store for up to 12 months in a cool, dark place like the bottom shelf of your pantry.

Traditional Cooking Method

  1. To sterilise your jars, wash jars in very hot, soapy water. Place jars on a flat baking tray into a cold oven. Turn oven to 50°C and allow jars to dry and sterilise.
  2. Place all ingredients into a large pot over a medium/high heat and cook for 20 minutes, stirring constantly.
  3. Once done, blend with a stick blender until smooth then pour immediately into warm, sterilised jars and lid to seal.
  4. Once you have opened a jar, store in the fridge. Unopened jars should store for up to 12 months in a cool, dark place like the bottom shelf of your pantry.