(http://1.bp.blogspot.com/_xPQX2B20Qx0/TKgMwsPUl-I/AAAAAAAABIg/5pF6WFwI2VI/s640/strawberry+jam+(1).jpg)
I adapted this recipe from the jam recipe in "My Way of Cooking" - I'm so pleased that I can make jam without all the refined sugar now!! To see more details on how to make jam with agar-agar, see my blog post. (http://quirkycooking.blogspot.com/2010/10/naturally-sweetened-strawberry-jam.html)
1. Before you begin, place a saucer into the freezer for testing the jam on. Wash out your jam jars thoroughly with warm soapy water and rinse well. Set aside.
2. Place fruit in Thermomix bowl and chop roughly on speed 4 for 3-5 seconds, depending how chunky you want it:
- 500g strawberries (or other fruit)
3. Add and cook 8 minutes, 100 degrees, reverse, speed 2:
- 150g Rapadura (http://quirkycooking.blogspot.com/2009/07/rapadura-sucanat-muscavado-turbinado.html) (or other sweetener)
- 1 level teaspoon agar-agar powder (http://www.mfcd.net/depot/PROD/agar.asp)
(If you prefer your jam smooth and un-chunky, cook without the reverse, and puree on speed 8 when you're done.)
4. Test if the jam is set by placing 1/2 tsp of jam onto the cold saucer. When it is cool, push it with your finger. If the jam wrinkles, it's ready. If not, add a pinch more agar-agar, cook for another 2 minutes, then re-test.
5. When jam is set, pour into 2 hot rinsed jars with twist-off lids and close immediately. Turn jars upside down for 10 minutes. Your jam will keep in the fridge for up to one month.
Note: If you want to make jam without any Rapadura at all, you may need an extra teaspoon of agar-agar.