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Doing jam It is one of the things that I like the most to prepare with the Thermomix®. I like how they all look !!
This jam is very fine and sweet at the same time. When made with sweetener it is ideal for regimens and for people with diabetes.
I admit that my favorite jam is that of plums. I think what makes that jam special for me is the ritual we do at my school every summer to pick the plums from the tree. I love seeing how all the children want to help me, seeing me climb the ladder to pick the plums and how they carry them to the collection basket with their little hands. I am looking forward to the month of July and we can enjoy this adventure again !!
But while this moment arrives and seeing that my pantry of Strawberry jam was running out, I decided to prepare some new flavor. This time it was the turn of pears This fruit is one of the ones that my little daughter and I like the most. So, I didn't think twice and started peeling pears. I used a lecture, which in itself is quite sweet, so it occurred to me to make it light marmalade and instead of sugar add sweetener.
I encourage you to try it because it is luxurious.
More information - Plum jam / Strawberry jam
Adapt this recipe to your Thermomix® model
Pears are my favorite fruit! Thanks for this easy, simple jam… It's also easy for me to translate ;-) I'm looking forward to trying it out soon. Yum!
Hello !! I don't like the pear very much, but I wanted to ask if you can make the apple jam with cinnamon instead of sugar with the same proportion of measure that you indicate for this pear jam?
Thank you!
Vanesa, I usually do it in that proportion. For every 100 grams of fruit 10 grams of sweetener and if you don't have a sweet tooth, add even a little less.
I make all the jams you have. My mother loves them for breakfast so I am making her varied and she is delighted !! LOL. I wanted to ask you if you always have to turn the glass jars over or not if they are to be consumed in a relatively short period of time.
Thanks!!
Silvia, even if you are going to consume them in a short time, I do advise you to empty them. They will be more protected from bacteria.
Hi!
I have tried several of the jams and they are all good, of course, but I have a problem and that is that I do not like sweeteners at all and I am quite anti-sugar, I usually sweeten things with honey or diet products like Agave. The question is: has anyone tried to make jams with any of these products, in short, without sugars or sweeteners? Is adding sugar or sweetener important for the texture or is it just a matter of taste? If someone knows the answer, I would appreciate it before doing tests and, perhaps, spoiling the ingredients, which makes me very angry with the hunger that so many people go through ...
Thanks a thousand !!!!
Well, if you don't like the taste of sugar or other sweeteners, use fructose like I did with tomato, yes, much less is spent than sugar.
As for the effect, apart from sweetening it is a matter of conservation, it is a natural preservative, if it would not spoil the jam, but fructose does the same effect, try it.
All the best
Thanks Deli,
Well yes, I will use fructose. They sure come out just as good.
A abrazo.
Hello, if you try to make this jam with DOP PEARS FROM RINCÓN DE SOTO, la bordas, we are in La Rioja, by the way, happy day to all Riojans.
Thanks Julia, you have to try it with those pears that must be luxurious, for sure.
Hello!
I really like jams and recently I was in a hotel and they served me onion jam and potato jam, the truth is that they tasted great. Does anyone know how they are made?
1000 thanks
Victoria, I don't cook the potato one, but the onion one, I suppose it will be like caramelized onion. I put the link to see what you think.
http://www.thermorecetas.com/2010/08/10/receta-facil-thermomix-cebolla-caramelizada/
Huyyyy, it would not have occurred to me to make pear jam, but I'm going to have to get in trouble ... Thanks for the recipe ... and encouragement with the end of the course, we are all very involved, and I imagine that between some things and others , you will be more than busy !!!! a very big kiss ...
Hello dear, try it this delicious, it is sweet and with butter on the toasts this luxury. The truth is that like so many professing fatalities, I can hardly even answer all of you who comment on me, but we will go forward little by little. A big kiss
Hello,
I am one of those who only take homemade jams, I have already made the apple with cinnamon, which is delicious, I make strawberries, figs, now I have to do that it is the time of the figs, my son loves that, but with sweetener, it seems that they do not taste the same, once I made one, I don't remember if it was made with strawberries with sweetener and the truth is I did not like it very much, I will try to make this one with pears with sweetener if I like this one more. The truth is that of everything we drink if we remove a little sugar "that's why the line for the summer" is a detail. Yesterday I did the nocilla and I added much less sugar, the chocolate itself is sweet, to see how it turned out, I'll tell you about it.
Kisses…………………
I'm glad you like jams and as you say Mari Carmen, where is a good jam with its sugar and everything, well, remove the sweetener but it is not bad for diabetics or for the diet.
I just made it but I think it was too sweet. Tomorrow I will try it for breakfast.
I would also like to ask you if to make the other jams with sweetener instead of sugar the proportion is 10gr. of powdered sweetener per 100gr. fruit or even if you could put less sweetener so that it is not so sweet.
thanks in advance and I encourage the end of the course. I love your blog
Sandra, the proportion would be that, but it is true that some sweeteners are very sweet. If you don't have a sweet tooth, put something less on it and it will also look good.
You are what there is not.
Pear jam hadn't occurred to me, I like peach jam, but since I really like pear, I'm going to try to make it, I'll really tell you about it.
I am more and more happy to have bought the thermomix ... hahaha.
thanks for the recipes… and… for the ideas.
I hadn't tried it either, but it happened a bit like you. I love pears and my mother told me that it came out very rich and a resounding success, I loved it !!
Recently in a Thermomix cooking class and those in charge of giving the class told us that they were not sure if the sweetener was used to make long-term preserves (when they are put in the pot), since sugar is a preservative. Have you heard of this?
Also, another curiosity is that I bought the Lidl refrigerator and the instructions say something like that if the ingredients are fresh, the ice cream should only be kept in the freezer for a week, or I have read it wrong or it is very rare, no ? I'll look at it again ...
I would love for you to continue putting recipes for ice cream, cuttlefish, cream, vanilla…. If it's fruit, I imagine it can be made the same as the strawberry one (by the way, great!), But if you didn't want to freeze the fruit, what would it be like?
Since I am "pedigueña" another recipe that I would love would be squid in its ink, I am fighting with this recipe 😉
Thank you very much for all your effort girls!
Thank you! You have guided me a lot.
Kisses!
The 600 grams are already peeled? We have that dilemma at home! we are going to make them with sugar since they are not very sweet.
If Merche, the 600 gr is weighing them inside the thermomix glass already peeled.
Hello, if I prepare the pear jam with sugar, how much do I need? Thanks.
I would put about 400 gr, because pears are a sweet fruit and it may not be very cloying.
hello: the first time I made the pear jam I was perfect, but I have made it again other times and it does not come out well, I do not know why it is due, I follow all the instructions of the recipe but nothing, it remains as if it were not caramelize with a color
clear and thick as if it could not be done.
Please clarify what happens to me, I'm desperate, the same thing happens with the kiwi fruit.
I really like your blog, you help me a lot with the thermos without your advice and recipes I would not use it.
I await your response, a greeting
Conchi, I don't know very well what the failure could be, maybe it's the type of pears. I used conference and the color stayed like the photo. Even so if it is too thick instead of putting the basket right after setting the time, leave the glass in place for 15 minutes and then put the basket to see how it is.
great idea,. After trying the apple with cinnamon, I'm sure you will like this too, and the strawberry one we are holding on for a little, thank you girls., -
Very rich!! Also, once you make and try the homemade jams… .you don't buy jams at the supermarket anymore !!!! Greetings
Hello Silvia!
You see, I have a question: I have made the jam with the amounts you indicate in the recipe and it only came out to fill half a glass jar ... however in the recipe you say "put in glass jars", how much amount does it come out to you? ?
Hi Mayte,
I have made jams with fructose and they have held up quite well with the method of turning the jars upside down. But it is also true that my sister had a marmalade made with stevia spoiled ...
Just in case, I would put the full jars in the bain-marie and so, even if your jam has no sugar, it sure will keep you well.
Kisses!
Good afternoon and congratulations on your blog, which is great. I have various doubts. The peach one could be made light too or doesn't it look good? If yes, can I use liquid sweetener and in what proportion for 500gr of fruit? Finally to thicken, when you indicate the gelatin sheet, is it made directly or does it have to be hydrated before with water? Thanks in advance.
Hello Blanca:
The sugar is used to give the jams a honeyed texture and also to keep them for months. When using sweeteners, these two characteristics may be modified and the result will not be the same as the original recipe.
I take this opportunity to tell you that I have not tried to make this recipe with liquid sweetener but I have seen on the internet that people usually use between 30 and 40 ml for every 500 g of clean and peeled fruit. Make sure that the sweetener you are going to use is suitable for cooking and that it withstands high temperatures. Not all work.
On the other hand, I always soak gelatin in sheets before using it. Leave it in cold water until it is soft as if it were egg white.
Regards!
Hello, I was looking for a recipe for marmalade without sugar and I was surprised because in this one you do not use sugar but also no agar agar type thickener. The sweetener acts as a thickener then. Or is it a very liquid jam recipe. Thanks,
Hello Lucia, when boiling the water contained in the fruit evaporates, and the effect of the sweetener (as with sugar) is that it helps to caramelize, and therefore, when it cools it becomes denser. In addition, we do not put the cup, precisely so that it consumes more water and is thicker. Thanks to you for asking!
Well my question is if I want to make it with sugar, what would be the amount? Thank you in advance
Hi Alex,
There are those who put more sugar but I would put half the weight of the fruit, that is, 300 g.
You'll tell me how it looks on you.
A greeting!