Strawberries are among the lowest-pectin fruits there are. That is why homemade strawberry jam so often stays too runny: not enough setting power in the fruit itself. We always use 2:1 jam sugar rather than 1:1, and cook the 500 g of strawberries with 280 g of jam sugar for exactly 12 minutes at 100°C on speed 2. The Thermomix® holds that temperature constant, so there is no boiling over and no catching on the bottom.
Our recipe goes one step further than a classic preserve: 70 g of white chocolate and 20 g of Cointreau go in at the end. The chocolate softens the acidity of the strawberry, and the Cointreau adds a delicate hint of orange. Not essential, but exactly what sets this jam apart from anything you can buy in a jar.
Strawberry Jam with the Thermomix®
Ingredients 0 / 4 ✓
- 70 g white chocolate
- 500 g strawberries
- 280 g 2:1 jam sugar
- 20 g Cointreau
Instructions 0 / 5
-
1
Chop the chocolate.
Break the chocolate into pieces, add to the mixing bowl and chop for 5 seconds / speed 7, then set aside.
-
2
Prepare and cook the strawberries.
Wash and hull the strawberries, add to the mixing bowl with the jam sugar and cook for 12 minutes / 100°C / speed 2.
-
3
Add the alcohol.
Add the Cointreau to the mixing bowl and cook for 1 minute / 100°C / speed 2.
-
4
Add the chocolate.
Add the chocolate and stir together for 15 seconds / speed 3.
-
5
Fill the jars.
Pour into jars and leave to cool. Leave to set completely in the fridge.
Tip: Works with raspberries too.
Video
Nutrition per serving
Preparing the strawberries before cooking
Rinse the strawberries very briefly under cold running water so they do not absorb moisture and go mushy. Remove the hulls only after washing, otherwise the fruit loses juice while it is still wet. Use only perfect fruit: do not cut out soft patches, the whole strawberry should go on the compost. A single bad berry can shorten the shelf life of the entire batch.
Sterilise the jars before the jam is ready
While the Thermomix® is cooking, put the preserving jars into boiling water for a few minutes, then stand them on a clean cloth to drain, without wiping them dry. Fluff or grease on the glass can cause the jam to spoil. Once you have filled the jars, turn them upside down straight away while the contents are still hot. This sterilises the inside of the lid.
Sealed jars keep for up to a year stored somewhere cool and dark. Once opened, keep in the fridge and use within two weeks.
What else you will need
- Strawberry huller: saves time with larger quantities. Push in, twist, done.
- Pectin-based setting agent: if you want to make the jam without sugar, you will need a pectin-based setting agent as a substitute for the jam sugar.
- Cointreau: the orange liqueur in the recipe. If you prefer no alcohol, simply leave it out.
- Preserving jars: reusable, airtight, and reliable. We use the 300 ml size, which suits the recipe quantities well.
Goes well with: butter, pancakes and waffles.
Also great alongside: freshly baked brioches from the Thermi or our oat rolls with the Thermomix®.
More strawberry recipes: strawberry milkshake, no-bake strawberry cheesecake, all the bread spreads on the blog. Prefer other fruits? Try our raspberry jam, plum jam, or the preserve without jam sugar.
