Brilliant.  I'm going to have to lug the excalibur out of storage now that the reno is done and start making use of it as a proof box.  Do you put a bowl of water in there with the dough?  Do you need to cover the loaves in it?

Not one for reading directions thoroughly before starting - I got some vegetable marrow from the supermarket and proceeded to do things totally my own way.

After peeling (they were small and I didn't bother to seed) the weight was about 500 grams.  I chopped to a nice size on speed 4, then proceeded to add the microplanned peel of one lemon and the juice of two lemons (cause I had a stray naked lemon left over from the panattone I made the day before).  I added about 340 grams of sugar - then realized I was supposed to steam the marrow first.

Well, I don't have a varoma anyway - so I just cooked the sugar, lemon juice and marrow together for a few minutes at 100º C, then tucked it in the fridge overnight. 

Of course I'm in Canada - so jam sugar doesn't exist - but a little internet research indicated that jam sugar is 98% sugar and 2% apple pectin and citric acid.  I measured out about 30 grams of sugar, added 6 grams of pectin and about a gram of citric acid and added that into my jam. 

I cooked it about a total of 1 1/2 hours at 100º C without seeing a lot of thickening, but it had reduced a bit so I was able to varoma temp it for about 20 minutes all together and that got it to the right point  (actually a little beyond the right point cause I wasn't paying a whole lot of attention). 

It's a tasty jam, with the extra lemon I added it's very much like a lemon marmalade - I can see that added ginger would be lovely.   

Quote from: judydawn on December 07, 2009, 07:46:23 am

If anyone can work it out andiesenji, you can   I can never understand why anyone keeps a recipe a secret. She obviously never makes it in front of you.

She hides it from everyone - even her own children.  At one time she had the idea of selling the "formula" but could never find anyone interested.  I suppose she still has hopes.
It has absolutely no liquor in it.  I can drink it and I have a severe allergy to alcohol - I can cook with it if the food is cooked long enough, or baked but raw alcohol causes edema in my throat and other scary symptoms.
She wouldn't, in any case, use alcohol.  She is a strict Baptist and believes that alcohol is the way to Hell - dancing is almost as bad and has never gotten over the fact that her eldest son owns a supper club.......

The stuff has spices in it - it is frothy (no egg whites) rather like the foamed milk ladled on caffe latte, and it is good either chilled or at room temp.   
I have tried to duplicate it dozens of times and have come close but that elusive "special" taste has eluded me.  Maybe someday. 

Oh dear, reminds me of the only baptist joke I know!

welcome chocdoc - I thought TM31 always came with the varoma. I can't wait for your contributions after having a peek at egullet! And our beloved andiesenji originated there too by the looks. 

Perhaps this one did originally - and the cookbook, but it was long gone by the time I got my hands on it.

I suspect I may have been at least a bit responsible for convincing Andi that she 'needed' a TMX.  She's a gadget girl like myself!

Thank you Thermomixer  ,

cool, I was going to look for chocolate molds in the next days  .

Feel free to wander down to my place and look through the molds if you need some - probably have a thousand or so.

Welcome chocdoc. Curious as to why you didn't get the varoma when you got the machine?

Well I bought the TM31 used, and apparently at the time it was purchased it didn't come with a varoma.