Blueberry Lemon Jam (Thermomix)

If you’ve seen my posts, you’ll know I absolutely love blueberries! Blueberry and lemon is a match made in tastebud heaven! (About the pretty figs in the photo, the short season of figs is all but done in Southern California so I was hoarding some! Aren’t they so pretty?)

Today, to hold on to summer’s fleeting flavors, I’m making some Blueberry Lemon jam using the Thermomix. Yes I got the blueberries on sale from Sprouts recently at $2.99 for 18 oz. We mostly ate it fresh but we still have some and short of drying it, I thought of making jam.

I really find the Thermomix useful specially in a recipe that calls for constant stirring (risotto, jam, sauces, etc) as my over exerted arms can rest while the Thermomix does all the work. This is a nearly dump-in-and-that’s-it recipe but tastes really good with toast in the morning.

Ingredients:

16 oz blueberries

10 oz granulated sugar

Juice and zest of 1 big lemon

2 tablespoons pectin powder

Procedure:

Sterilize 2 pint jars and set aside.

  1. Place blueberries, sugar, lemon juice, and lemon zest into mixing bowl, place Varoma dish (dish only, no lid) instead of measuring cup onto mixing bowl lid and cook 30 min/212°F/speed 1.
  2. Place a small saucer in the freezer after the first 30 minutes of cooking the jam.
  3. Add pectin, place Varoma dish (dish only, no lid) instead of measuring cup onto mixing bowl lid and mix 20 sec/speed 3.5, then cook 8 min/212°F/speed 1.
  4. Setting point test: Place 1 tsp jam onto the saucer. When cool, push jam with your finger. If it wrinkles, it is ready. If not, cook jam a further 2 min/212°F/speed 3, then test again.
  5. Transfer jam into sterilized jam jars. Allow to cool before placing lids on jars. Store in the refrigerator.

Blueberry Lemon Jam

  • Servings: Makes 2 pints
  • Difficulty: easy
  • Print

Thermomix Blueberry Jam is easy and really delicious. Plus it takes almost no effort on your part to make.

Ingredients

16 oz blueberries

10 oz granulated sugar

Juice and zest of 1 big lemon

2 tablespoons pectin powder

Directions

Sterilize 2 pint jars and set aside.

  1. Place blueberries, sugar, lemon juice, and lemon zest into mixing bowl, place Varoma dish (dish only, no lid) instead of measuring cup onto mixing bowl lid and cook 30 min/212°F/speed 1.
  2. Place a small saucer in the freezer after the first 30 minutes of cooking the jam.
  3. Add pectin, place Varoma dish (dish only, no lid) instead of measuring cup onto mixing bowl lid and mix 20 sec/speed 3.5, then cook 8 min/212°F/speed 1.
  4. Setting point test: Place 1 tsp jam onto the saucer. When cool, push jam with your finger. If it wrinkles, it is ready. If not, cook jam a further 2 min/212°F/speed 3, then test again.
  5. Transfer jam into sterilized jam jars. Allow to cool before placing lids on jars. Store in the refrigerator.

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